Friday, February 23, 2007

Recipe: Slow-roasted shoulder of pork with salsa verde

We developed the recipe for this succulent roast in 2005 and we still dream about it.
Times Staff Writers

Total time: 20 minutes plus 8 1/2 to 10 1/2 hours roasting time

Servings: 8 to 10

10 garlic cloves, peeled

1/2 cup fennel seeds

2 tablespoons coarse sea salt

1/2 teaspoon freshly ground black pepper

5 to 6 small dried red chiles, crumbled, with seeds

1 boneless pork shoulder butt (about 6 to 7 pounds)

1/2 cup hot water

Juice of 1 lemon

1/2 cup chicken broth

4 tablespoons olive oil, divided

Salsa verde (recipe follows)

1. Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

2. Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.

3. Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Do not allow the garlic to burn.

4. Remove the roast from the pot, add the hot water, stirring and scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fatty side up, and roast in the oven uncovered for 30 minutes.

5. Pour the lemon juice and the chicken broth over the meat. Brush with the remaining olive oil.

6. Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat is falls apart when barely touched with a fork.

7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings. Serve pan drippings on the side or drizzled over the meat.

Each of 10 servings: 377 calories; 36 grams protein; 6 grams carbohydrates; 2 grams fiber; 23 grams fat; 7 grams saturated fat; 121 mg. cholesterol; 588 mg. sodium.


Salsa verde

Total time: 35 minutes

Servings: 8 to 10

Note: From Don Dickman of Rocca in Santa Monica

2 cups Italian parsley leaves

1 cup basil leaves

1 cup mint leaves

2 salt-packed anchovy fillets, soaked in water for 30 minutes, rinsed and patted dry

1/2 cup salt-packed capers, soaked in water for 30 minutes, rinsed and dried

2 tablespoons Dijon mustard

2 to 3 garlic cloves, peeled

1 teaspoon red pepper flakes

1/2 cup extra-virgin olive oil

Salt, pepper

1. Wash parsley, basil and mint leaves and spin dry in a salad spinner.

2. In the bowl of a food processor, combine the parsley, basil, mint, anchovies, capers, mustard, garlic and red pepper flakes.

3. With the motor running, slowly add the olive oil. It should form a relatively smooth puree that is slightly chunky. Season with salt and pepper to taste. Makes 1 cup.

Each of 10 servings: 111 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 1 mg. cholesterol; 216 mg. sodium.

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