| Citrus Braised Pork Shoulder with Peanut Sauce |
Ingredients:
Citrus Braised Pork Shoulder:
3 pounds pork shoulder, trimmed and trussed (your butcher can do this step)
6 cloves garlic, minced
2 teaspoons fresh oregano, chopped
1/2 cup flat-leaf parsley, chopped
6 scallions, minced
Zest and juice of one lime
Zest and juice of one orange
Zest and juice of one grapefruit
Zest and juice of one lemon
1/2 teaspoon ground cumin
1/4 cup olive oil
2 cups yellow onions, thinly sliced
3 cups chicken stock, brought to a boil and simmered
Salt and pepper
Peanut Sauce:
1/4 cup vegetable oil
1 teaspoon achiote
1 medium sized onion, coarsely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin
2/3 cup roasted unsalted peanuts, coarsely chopped
1/2 cup milk
1/4 cup cilantro
Salt to taste
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Preparation:
Citrus Braised Pork Shoulder:
Preheat oven to 350º F. Season pork with salt and pepper. In a small bowl blend together the garlic, oregano, parsley, scallions, zest and juices of all citrus fruits, cumin and the olive oil. Rub your seasoned pork with this spread and set aside.
In a large braising pot pile the onions in a circle in the bottom of the pan. Place pork on top of the onions and pour the warm chicken stock into the pot. Cover with the lid of the pot and braise in preheated oven for two hours or until pork is very tender. Remove pork from braising liquid and let cool. Strain braising jus and reserve.
Peanut Sauce:
In a small saucepan warm oil over medium heat. Add achiote and cook out for two minutes, stirring constantly. Add red onion and sweat down in the achiote oil for two minutes. Add the pepper and the cumin, and cook for another two minutes. Finish with cilantro and season to taste.
When the pork has cooled enough to handle, remove trussing twine and divide into six portions. Gently return the pork to your braising pot and add about two cups of your strained braising jus. Heat uncovered over low heat until warmed through. Present each portion over steamed rice and spoon about two tablespoons of the peanut sauce over each serving. Garnish with cilantro and scallions if desired. |
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| Nutritional Information: |
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Nutrition per serving: 778 calories, 59g fat (15g sat., 31g mono.), 149mg cholesterol, 453mg sodium, 15g carb., 3.5g fiber, 46g protein. |
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Makes:
6 servings |
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Recipe created by Hugh Acheson |
| PREVIEW PRINT |
