COCOA-SALT RUBBED BRAISED PORK (Basque style) PRINT
COCOA-SALT RUBBED BRAISED PORK (Basque style)
|2||tablespoon each salt, pepper, coriander and cocoa powder|
|½||cup vegetable oil|
|2||pound pork butt|
|2 each||yellow onions, diced|
|4||bulbs garlic, peeled|
|2||tablespoon ground cumin|
|3||teaspoon thyme leaves|
|2||teaspoon ground mustard|
|2||teaspoon smoked paprika|
|2||teaspoon cayenne pepper|
Blend salt, pepper, coriander and cocoa powder and season outside of port rubbing in by hand. Place in preheated pan with vegetable oil; sear on all sides and remove pork; reserve. Remove excess oil from pan and discard. Place onions and garlic in pan and cook to coat with pork particles (“fond”) until they are translucent and aromatic. Add remaining seasoning and blend. Add water and place pork back into pot. Cover with tight fitting lid or foil. Place in 400ºF oven. After one hour, remove and turn the pork piece; cover again and cook for an additional hour or until pork is “just” tender about 2-3 hours total time. Serve immediately for for braised pork, or cool for Basque style pork.
For Basque style pork, remove pork from oven and cool quickly to 41F (uncovered in refrigerator). When cool, slice pork into 2” pieces; place oil in a large sauté pan and cook pork on high heat to brown and crisp and heated through. Adjust seasonings and serve with avocado salsa.