Stewed pork butternut squash and walnut gremolata
Now this is a recipe my daughter made a couple of weeks ago; a recipe she got from a cookbook called cook beautiful. Pork shoulder does not spring to mind beautiful. We usually end up shredding it and dousing it in BBQ sauce; which makes for a fantastic sandwich don’t get me wrong but beautiful I don’t think so. I do suppose beauty is in the eye of the beholder.
I am sharing this recipe because it was delicious and yes beautiful. She made this in a couple of steps only because she made it during the week. But today is Sunday and this would make for a fantastic Sunday dinner. I for one am making a roaster chicken for Sunday dinner. How many of you make a sit down with family Sunday dinner? I fear it is a lost tradition but one I have kept going for all my adult life and have no plans of stopping; not only that we all (living in the house) sit down for dinner most every single night.
Stewed Pork with Butternut Squash & Walnut Gremolata
- 2 tablespoon canola oil
- 4 pound boneless pork shoulder
- 4 cloves garlic diced
- 2 onions diced
- 4 carrots peeled, diced
- 4 stalks celery diced
- 2/3 cup dry sherry
- 2 bay leaves
- 1 head garlic halved
- 6 cups chicken stock
- 2 tablespoon apple cider vinegar
- 1 bunch fresh sage save 1-2 sprigs for garnish
- 1 medium butternut squash peeled, seeded and cubed
- 1 tablespoon olive oil plus more for drizzling
- 1 tablespoon honey
- 1 small habanero minced
- kosher salt and black pepper
- 3/4 cup pomegranate seeds
- 3/4 cup walnuts toasted and chopped
- 1/3 cup fresh parsley chopped
- 3 tablespoon fresh chives chopped
- 3 tablespoon shallots finely diced
- 1 orange zested, plus 3 tablespoon juice
- Kosher salt and black pepper
Preheat the oven to 425’F. Place the squash on a baking sheet and drizzle with olive oil and honey. Sprinkle the squash with 1 teaspoon habanero, season with salt and pepper. Toss to evenly coat the squash. spread out into a single layer. Roast, tossing halfway through, until golden and crispy, about 30 minutes. Remove once done to your liking and let sit at room temperature until ready to use. Lower heat to 325’F
Heat the canola oil in a dutch oven or equally heavy pot over medium-high heat .Trim any excess fat from the pork, pat it dry, and season it generously with salt and pepper. Sear each side until browned. 20-25 minutes. Transfer the pork to a plate.
Lower the heat and add 1 tablespoon olive oil, chopped onions, 1 teaspoon habanero sauté for 3 minutes, add the chopped garlic, sauté for 2 more minutes. Add the carrots, celery and sauté until they begin to soften, about 5 minutes. Add the sherry and deglaze the pan, scraping up any browned bits from the bottom of the pan. Add the bay leaves, sage, and the halved garlic head. Add the stock and bring it to a simmer. Return the pork to the pot. Crumble and wet a piece of parchment paper and place directly on top of the braise. Cover the pot with a tight fitting lid and place in the oven. Cook until the pork is tender, about 4 hours.
Toss all the ingredients in a small bowl, toss to combine well. season with salt and pepper
Pork – once finished
Remove and discard the parchment paper. Transfer the pork to a large plate. Remove and discard the sprigs of sage, nay leaves and halved garlic. Return the pot to the stove top and simmer the cooking liquid for 5 minutes. Add the vinegar and summer until the liquid has thickened slightly, about 5 more minutes. Remove from the heat, cover and keep warm.
Break the pork into large pieces. discarding any large pieces of fat. Return the pork to the pot, Add the roasted squash and toss gently to combine. Taste for seasoning and adjust.
serve the braised pork with a generous spoonful of the gremolata and a pinch of chopped sage.