Beer-Braised Pork Cakes with Frisee Salad and Pickled Mustard Seeds
Yields 12 servings
Amt Ingredient
1/2 lb. bacon, chopped
1 jalapeno, minced
1 sweet onion, minced
6 cups shredded braised pork (see recipe below)
2 cups reserved braising liquid
2 cups seasoned corn flour
3 ozs. corn oil
to taste salt and pepper
4 cups frisee lettuce
1/2 cup radishes, shaved
1/2 cup pickled carrots, julienned
3 ozs. olive oil
pickled mustard seeds (see recipe below)
For the Shredded Braised Pork:
Amt Ingredient
8 lbs. pork butt
9 tbsp. corn oil
to taste salt and pepper
2 carrots, chopped
2 onions, chopped
1 celery stalk, chopped
10 garlic cloves, chopped
3 plum tomatoes, diced
1 cup balsamic vinegar
48 ozs. Guinness beer
6 sprigs fresh thyme
2 bay leaves
Procedure:
- Heat oven to 250 degrees. Season pork butt with oil, salt and pepper.
- Place a small roasting pan over medium-high heat and sear the pork butt until brown on all sides. Remove from pan, add the vegetables and sauté until soft and lightly browned.
- Deglaze the pan with the vinegar. Add the beer, thyme and bay leaves.
- Place pork in the pan and cover. Roast for five hours or until pork can be shredded.
- Let cool slightly and shred the pork.
- Skim the fat from the liquid. Reserve the remaining liquid.
For the Pickled Mustard Seeds:
Amt Ingredient
1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 1/2 cups white wine vinegar
1/ 2 cup beer
1 tsp. salt
5 tbsp. honey
1 tsp. black pepper
1/4 tsp. crushed red pepper
Procedure:
- Rinse mustard seeds in water for one minute; drain well. Place in small bowl and add the vinegar, beer and salt; let stand for 12 hours.
- Place mustard seed mixture in a small saucepan. Add honey and simmer for 30 minutes. Add the black and red pepper.
- Let cool. If too thick, add white wine vinegar to thin.
Final Procedure:
- In a medium saucepan over medium heat, add the bacon and sauté until crisp. Remove the bacon and place on paper towels to drain.
- Add the jalapeno and onion to bacon fat and sauté until soft. Remove from heat.
- Place the shredded pork in a bowl with the cooked bacon, jalapeno, onion and reserved braising liquid. Mix together and form two-ounce cakes.
- Heat a sauté pan over medium-high heat; add corn oil. n Place pork cake in seasoned corn flour and place in hot pan; sear well on both sides. Remove from pan and keep warm.
- In a bowl, mix frisee with radishes, pickled carrots, olive oil, salt and pepper. Place onto plates.
- Place two pork cakes on plate and top with pickled mustard seeds.
Submitted by Jeff Seapan, Executive Chef, Olympia Fields Country Club, Olympia Fields, Ill.
Tell Us What You Think!
You must be logged in to post a comment.