Braised Pork Collar
Recipe by: Warren Chow, Govt Chef, Wildlight Kitchen + Bar
Serves: 4–6 (Pork shoulder could also be substituted if collar is unavailable.)
Elements
· 3 lb pork collar, thawed
· 1½ quarts rooster brine, chilly
· 1¼ cups pork marinade (recipe above)
Technique
1. Brine
o Place pork in a big container and totally submerge in rooster brine.
o Weight down if wanted.
o Refrigerate for six hours.
2. Marinate
o Take away pork from brine and pat dry.
o Place pork in a big zip-top freezer bag.
o Add 1¼ cups most well-liked pork marinade.
o Press out extra air and seal.
o Refrigerate for six hours.
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3. Gradual Prepare dinner
o Preheat oven to 165°F (or lowest attainable setting, usually 170°F).
o Place sealed bag in a roasting pan.
o Prepare dinner for 10–12 hours, till very tender.
4. Relaxation & Chill
o Let relaxation at room temperature for 1 hour.
o Refrigerate till totally chilled.
5. End the Jus
o Take away pork from bag.
o Pressure cooking liquid right into a saucepan.
o Simmer gently and cut back by about one-third.
o Reserve for serving.
Cassoulet-Model White Beans
Yield: ~2½ quarts Serves: 6–8 as a facet
Elements
· 1½ lb dried white beans (Nice Northern or Cannellini), soaked in a single day
· 2½ cups canned diced tomatoes with juice
· 2½ cups rooster inventory
· 3 giant yellow onions, diced
· 6 garlic cloves, minced
· 2 tsp recent thyme, chopped
· 2 bay leaves
· 2 tbsp kosher salt, plus extra to style
· 2 tsp floor black pepper
· ⅓ cup duck fats (or olive oil)
Technique
1. Drain soaked beans and put aside.
2. In a big heavy pot or Dutch oven, warmth duck fats over medium-high warmth.
o Add onions and garlic.
o Prepare dinner till gentle, frivolously golden, and candy, about 10–12 minutes.
3. Add beans and thyme; stir to coat.
4. Add diced tomatoes with juice and rooster inventory.
5. Deliver to a mild boil, then add bay leaves, salt, and pepper.
6. Cut back warmth to a low simmer.
o Prepare dinner 45 minutes to 1½ hours, stirring often, till beans are tender and liquid is thick and saucy.
7. If liquid reduces too shortly earlier than beans are tender, add ½ cup heat inventory or water at a time as wanted.
8. Regulate seasoning with salt.
o Take away bay leaves earlier than serving.
