Culinary Workshop - Culinary Art - Nov. 2008
Ingredients (Serves 4)
| Pork Shoulder (block) |
300g ... Seasoned with salt and pepper |
| Onion |
1 medium ... Wedge-cut |
| Garlic |
Half a bulb |
| Red Chili Pepper |
1 |
| Rosemary |
2 sprigs |
| Olive Oil |
2 tablespoons |
| White Wine |
50ml |
| Sake |
200ml |
| Chicken Broth |
100ml |
| Water |
200ml |
| Honey |
2 tablespoons |
Sauce
| Honey |
2 tablespoons |
| Balsamic Vinegar |
2 1/2 tablespoons |
| Cooking Liquid |
400ml |
| Cornstarch |
5g |
| Butter |
2 tablespoons |
| Pepper |
As needed |
Mashed Potatoes
| Potatoes |
300g ... Boiled and mashed |
| Milk |
100ml |
| Heavy Cream |
3 tablespoons |
| Butter |
3 tablespoons |
| Salt |
As needed |
Instructions
- In a heavy pot, heat olive oil and sauté garlic over low heat. Add red chili pepper and rosemary to release their aroma, then remove and set aside.
- Add pork to the pot and sear on all sides over medium-high heat. Add onion and sauté together.
- Pour in white wine and flambé. Return the garlic, chili pepper, and rosemary to the pot. Add sake, chicken broth, water, and honey. Simmer gently for about 45 minutes, until the pork is tender (add water if needed).
- Strain the cooking liquid to obtain 400ml.
- To make the sauce, caramelize honey in a pot until deep golden brown. Gradually add balsamic vinegar, then the strained cooking liquid. Simmer until reduced by half. Thicken with cornstarch dissolved in the cooking liquid.
- Add the pork to the sauce and coat evenly. Finish with butter.
- Plate mashed potatoes, arrange sliced pork on top, and drizzle with balsamic sauce. Garnish with fresh rosemary sprigs (not listed in ingredients).