Stewed Bísaro Pork

Rui Paula, D.O.C. Restaurant (Portugal)
Ingredients
  • For the stew:
  • 214 pounds boned pork shoulder, cubed, fat removed
  • 14 cup olive oil plus more for sautéing
  • 12 bottle dry white Portuguese wine
  • One sprig each fresh thyme, rosemary, parsley
  • 1 tablespoons peppercorns
  • 3 cloves garlic, crushed
  • 2 onions, chopped
  • Table salt
  • Mixed fresh herbs to taste
  • 112 cups veal stock
  • For the potatoes:
  • 24 small potatoes
  • 2 tablespoons duck fat
  • 2 tablespoons olive oil
  • Crystallized sea salt
  • Freshly ground black pepper
Directions

Marinate the meat cubes for 12 hours (in the refrigerator) in olive oil, wine, herb sprigs, peppercorns and garlic. Remove the meat, roughly pat it dry and sauté with the onion in generous olive oil until the liquid dries and the meat and onions start to brown. Season with salt and pepper; add mixed herbs and stock. Heat to a simmer then place in a casserole dish that just fits. Oven bake tightly covered for six hours (or until very tender) at 200°F. Raise temperature to 350°F and cook for ten minutes to finish. Wash potatoes and boil in salted water until barely tender. Drain. Heat duck fat and olive oil to hot in an oven-proof shallow pan, add potatoes, shaking to coat, then bake at 400°F until golden. Season with salt and pepper.

Published on June 21, 2010
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