Esquire (USA) - - Entertains -

• 5 lb bone­less pork


• kosher salt

• 5 Tbsp olive oil

• 1 (750 ml) bot­tle white wine, such as chardon­nay

• 4 cups whole milk • 2¼ cups heavy cream • about 4 cups chicken


• 1 large onion, halved • 1 sprig sage

• 3 sprigs thyme

• 2 bay leaves

• 1 head gar­lic, halved



• 2 cups un­cooked

jasmine rice

• 3 medium Span­ish

onions, sliced • gen­er­ous cup heavy


• kosher salt Make the pork shoul­der: 1. Sea­son the meat on all sides with salt and mar­i­nate in the re­frig­er­a­tor for at least 12 hours, ideally overnight.

2. Pre­heat the oven to 350°F. In a large Dutch oven or heavy-bot­tomed pot, heat the olive oil over high heat. Sea­son the pork lightly with salt once more and cook it, turn­ing, un­til deep golden brown on all sides, about 15 min­utes to­tal. Move the pork to a plate to rest.

3. Drain the ex­cess fat from the pot, but keep any crispy bits on the bot­tom, and re­turn the pot to medium heat. Add the white wine and bring to a sim­mer, scrap­ing up any browned bits. Re­duce the wine un­til ¼ cup re­mains, about 15 min­utes.

4. Re­turn the pork to the pot and add the milk, cream, and enough stock to just cover. Tie the onion, sage, thyme, bay leaves, and gar­lic in a square of cheese­cloth and add the sa­chet to the pot as well. Cover with a car­touche (parch­ment pa­per will do), then cover with a lid.

5. Trans­fer to the oven and bake un­til the pork is ten­der and falls apart when pulled with a fork or picked with hands, about 2½ hours.

Make the soubise:

1. Place the rice in a large pot. Cover it with the onions and 2 cups of water; do not stir. Bring to a boil, then cover with a car­touche, re­duce the heat to low, and cook un­til the rice is ten­der with a slight bite, about 30 min­utes.

2. Work­ing in small batches, spoon equal parts rice and onion into a food pro­ces­sor and pulse quickly with ¼ cup of the cream at a time, un­til the rice is coarse but creamy, like po­lenta. Sea­son lightly with salt. Trans­fer to a bowl and re­peat with the re­main­ing rice and onion.

3. Serve fam­ily-style or cut the pork into in­di­vid­ual por­tions. Spread the rice soubise along the bot­tom of a plat­ter or bowls, top with the pork shoul­der, and spoon the brais­ing liquid over ev­ery­thing.

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