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Bourdain's Palette de Porc à la Bière




Source of Recipe


the web


List of Ingredients




4 to 6 pounds pork shoulder, bone in

salt and pepper

4 tablespoons olive oil

2 tablespoons butter

2 small onions, thinly sliced

2 carrots chopped

4 garlic cloves

2 tablespoons flour

1/4 cup cider vinegar

12 ounces of beer

1 cup chicken broth or stock

4 tablespoon Dijon mustard

2 tablespoons bread crumbs


Recipe



Season the pork. Heat 2 tablespoons of oil in a large pot over high heat. Add butter. Let it foam. Lay the pork in the pot and cook for 5 minutes. Roll it over using tongs and cook another 5 minutes. Remove the pork and set aside. Discard butter and add 2 tablespoons fresh oil. Add onions, carrots and garlic. Cook over medium heat until soft and brown. Add flour and stir well. Cook 2 minutes, stirring. Gradually add vinegar and beer, de-glazing the pan. Bring to a boil and reduce by half. Stir in broth. Boil and reduce to a simmer. Return pork to the pot. Cover and simmer for 2 hours.

Preheat oven to 400 degrees. Remove pork from the pot and place on a baking sheet. Brush the meat evenly with 2 tablespoons of the mustard, then press bread crumbs into the mustard covered surface. Place meat in the oven for 15 minutes or until it forms a firm brown crust. Remove and allow to rest for 5 minutes.

Strain the cooking liquid into a small saucepan. Bring to a boil, then reduce to a simmer about 15 minutes; then season with salt and pepper. Remove from heat and whisk in the remaining 2 tablespoons of mustard. Slice meat and serve with sauce either on the side or poured around the slices.