Ninamarie's Lemon Cream Pork Shoulder

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Daring Pairings -- Barolo

skill level

Moderate

time

60-120min

servings

cost

Contributed by : Ninamarie (Team Anthony)

A taste of Pork Shoulder, Chanterelles, Creme Fraiche, and Tomato Jam.

things you'll need.

ingredients

For the Pork:

2 pounds Pork Shoulder
2 cups Water
1 cup Heavy Cream
5 Sage Leaves
1 Lemon (zest and juice)
Salt and Pepper

For the Tomato Jam:

2 tablespoons Butter
3 Beef Steak Tomatoes (concasse)
1 teaspoon Garlic (grated)
1/2 teaspoon Cumin (ground)
1/2 teaspoon Chili Flakes
Salt and Pepper

For the Brussels:

1 tablespoon Olive Oil
10 Brussels Sprouts (halved)
1/2 cup Chicken Stock
2 tablespoons Lemon Juice
Salt and Pepper

For the Mushrooms:

2 tablespoons Olive Oil
2 cups Chanterelles
1 tablespoon Butter
2 tablespoons Parsley (chopped)
2 Garlic cloves (chopped)
Salt and Pepper
2 tablespoons Creme Fraiche

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 pounds Pork Shoulder
2 cups Water
1 cup Heavy Cream
5 Sage Leaves
1 Lemon (zest and juice)
Salt and Pepper

instructions For the Pork: Combine all ingredients and place in pressure cooker, let cook, on high roughly 40 to 45 minutes or until pork is tender.
step 2

ingredients 2 tablespoons Butter
3 Beef Steak Tomatoes (concasse)
1 teaspoon Garlic (grated)
1/2 teaspoon Cumin (ground)
1/2 teaspoon Chili Flakes
Salt and Pepper

instructions For the Tomato Jam: In a large sauté pan, melt butter over medium heat. Add tomatoes and toss. Then add all other ingredients and cook down for a bout 10 minutes. Season with salt and pepper. Place jam in a metal bowl and smoke with a smoking gun using hickory chips, cover with plastic wrap and allow to sit for about 10 minutes.
step 3

ingredients 1 tablespoon Olive Oil
10 Brussels Sprouts (halved)
1/2 cup Chicken Stock
2 tablespoons Lemon Juice
Salt and Pepper

instructions For the Brussels: In a large sauté pan, heat the oil over high heat, add the brussels and caramelize, then add the chicken stock, cover and let cook about 2 minutes. Toss in the lemon juice and season with salt and pepper, remove from heat.
step 4

ingredients 2 tablespoons Olive Oil
2 cups Chanterelles
1 tablespoon Butter
2 tablespoons Parsley (chopped)
2 Garlic cloves (chopped)
Salt and Pepper
2 tablespoons Creme Fraiche

instructions For the Mushrooms: In a medium sauté pan, heat olive oil over high heat, add chanterelles and toss, add butter, parsley, garlic and salt and pepper, toss and cover, let cook for 2 minutes. Remove from heat and toss with crème fraiche.
step 5

ingredients

instructions To plate, spread a bed of Brussels sprouts on a plate, and top with pork, place mushroom on top of pork and garnish with tomato jam.
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Ninamarie's Lemon Cream Pork Shoulder

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