Work has been really crazy these last couple months or so. I’ve had several posts I wanted to get up here but have not had the time. So, it’s really nice to take a short break and get this posted. It’s a very nice and great looking dish of pork cooked slow and portioned into various pieces. It’s served with grits, roasted carrots and green garlic carrot-top sauce.
What to do with a head of garlic that starts sprouting? Well, let is sprout some more. I put it in a shallow bowl of water and left it by the window sill for a week. I got nice very sharp tasting green garlic. I figured it will make a nice garnish and maybe a good component in a sauce.
Yonder Way Farm pork is stellar and one of my favorite cuts that I get is the pork shoulder roast. Every so often the pork shoulder cut is from lower on the primal, closer to the back and the chops. This piece is amazing and has various different muscles from the tender eye/chop on one end to the slightly tougher shoulder end. I wanted to cook the whole thing and portion it out.
It’s a long process I took to cook this one but pretty simple. The talented couple from Ideas in Food frequently post about seasoning and salting meat and letting it dry uncovered in the fridge for days before roasting or CVaping. So, I followed one of their processes, salted the pork and let it sit in the fridge for 24 hours. I then added seasoning to it, a basic rub of paprika (smoked and sweet), pepper, a touch of garlic powder, dried thyme,.. and sent it back to the fridge for another 24 hours or so.
To cook the pork I packaged it with garlic and spring onion greens. I cooked it sous vide at 59 C for about 6 hours until dinner time. When it was done I divided the roast up into tender inside loin, the ribs and the outside skin side. I got each one of those pieces properly crisped and browned as needed to get some awesome varying textures for service.
Grits can be one of the most insipid foods if you are unlucky enough to eat the instant glop. Using good quality coarsely ground grits like the ones from Anson Mills makes a dish that is light years apart from the instant stuff. I cooked them in water and stirred in a healthy dose of butter towards the end plus a handful of chopped chives. Other than the grits I picked up a couple of bunches of colorful carrots. I roasted these with a bit of honey, salt and pepper.
The carrot greens were very nice and i did not want to waste them. So, along with some spring onion and garlic greens they got blanched in boiling water and shocked in ice water. Then I blended them with a bit of water, maple vinegar and butter. It was a bit on the thin side so i blended in a bit of Ultratex-3 to give it some body and texture. It’s a product that thickens at cool temperatures, does not mask any flavors and does not produce the snotty mouth-feel that too much Xanthan gum would impart.
I love using spring onion bulbs as i do here and I frequently do that. I cut them in half through the root and bag them with butter and salt. After cooking them sous vide at 85 C for about 45 minutes they are good to go. All I do to them is give them a good sear in a hot pan before plating.
On each dish I centered a dollop of the grits and a small pile of the carrots. I put a rib on one end followed by the “skin” and the tender loin. I garnished with the spring onions, the carrot top sauce and garlic greens
The final dish turned out really well and met my expectations. Recently we had dinner at a high-end Spanish restaurant in Houston and, while it was good, it was not at the same level as the prices they were charging. One specific dish we got was an Iberico pork plate that cost a pretty penny and sounded awesome on the menu. Again, it tasted fine but it looked like there was very little effort to “make it nice”. A slab of pork, some potatoes and a little else. What I would’ve expected is something more like this dish that I am very proud of. It is elegant, delicious, involved thought and work and everything in it works to make a great whole.