- 6
Ingredients
- 6 SERVINGS
- • 3 lbs of boneless Porcelet shoulder, rolled and tied into two equal logs
- • 1/2 cup (total) of “mirepoix” – equal parts celery onion and carrot, all medium diced
- • 1/4 cup grapeseed oil
- • 2 quarts brown veal, pork or chicken stock - for a deliciously rich stock, try D’Artagnan’s Veal Demi-Glace or Duck and Veal Demi-Glace
- • 1/2 cup slivered almonds
- • 1/2 cup each of Wondra, flour and Panko bread crumbs (for breading)
- • 2 eggs beaten (for breading)
- • Salt and pepper for seasoning
Preparation
Step 1
1. Season both Porcelet “rolls” well with salt and pepper and brown in a large casserole in 2 tablespoonT of the oil, then remove. Add the mirepoix and sweat until slightly colored and soft (3-5 minutes). Add the Porcelet, cover with the stock and bring to a simmer. Simmer the Porcelet slowly in the oven until just tender (1-2 hours, depending on the oven and the size of the Porcelet rolls), skimming frequently to remove excess fat. Remove and let cool completely in the broth.
2. When cooled, remove the Porcelet from the broth and transfer the broth to a casserole. Slowly reduce the broth on the stove top to ¼ of its volume; skim and monitor the reduction as you prepare the Porcelet.
3. Slice the Porcelet rolls into 4 equal sized pieces per roll. Remove the string and bread one side only, dredging in flour first, then dipping in the egg mixture followed by the Panko and slivered almonds mixed together.
4. Heat a small amount of oil in a sauté pan and gently caramelize the cut side of each of the pieces. When ready, turn the uncoated side into the reduced broth to reheat gently before serving.
White Eggplant Coulis
Ingredients
• 1 small leek, white portion only, diced and washed
• 2 tablespoons butter
• 2 small white eggplants, thinly sliced
• 1 clove garlic, thinly sliced
• 1 cup chicken stock
• ½ cup heavy cream
• 8 sprigs each marjoram, picked leaves and stems reserved separately
• 3 small shallots, sliced thinly into rings using a mandoline
• ¼ cup Wondra flour to bread shallots
• 2 cups grapeseed oil for frying
• 2 small Japanese eggplants
• 2 tablespoon butter
• 2 cups baby spinach picked of stems and washed
Directions
1. Season the leek well with salt and pepper and sweat in 2 T butter in a small sauce pot (2-3L) for 4 minutes over medium heat. Add the eggplant and garlic and sweat an additional 3 minutes; add stock (should not quite cover) and simmer gently for 15 minutes until tender. Add cream and marjoram stems, bring to a boil and check the seasoning. Simmer 5 minutes.
2. Remove the marjoram stems and transfer the solid contents to a blender, adding enough of the liquid to purée, and then do so very carefully until entirely smooth. The purée should be thick and smooth like a very spreadable mashed potato. Check the seasoning.
3. This much may be prepared a day ahead.
4. Very lightly dredge the shallots slices in Wondra and fry them in 325-degree-F oil in a 2-quart saucepan until just brown. Drain on paper towels and reserve warm. The heat from frying will carry over to make them golden.
5. Slice the eggplant thinly and season with salt and pepper. Grill and reserve, keeping warm.
6. Wilt the spinach in a sauce pan with butter and then season well with salt and pepper.
7. To plate, begin by spooning on the coulis in a swirl, starting from the center of the plate and working outwards. Place a serving of the wilted spinach in a mound, just off center of the plate, and then place two slices of the braised Porcelet along side, leaning them against the spinach, with the inside slice centered on the plate. Add a portion of the grilled eggplant, then top the Porcelet with the crisped shallots and serve. (Your favorite Pinot Noir should complement this main course very nicely.)