![\"\"](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/P1000596-225x300.jpg\" "\\"P1000596\\"")
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braised pork and apples with melted radicchio and endive<\/strong><\/span><\/p>\n This recipe is for those of you who want a project on a chilly Fall day. \u00a0 It is not hard, but it takes two days.\u00a0 However,\u00a0 do not let that scare you as the actual hands-on preparation requires only about two hours. \u00a0 This braise takes advantage of the apple season and it is a forgiving, easy braise to do.<\/span><\/p>\n <\/span>The \u201chands-on\u201d portion is simply three parts.\u00a0 Part One, you make the brine and soak the meat overnight in the refrigerator.\u00a0 Part Two, you give your braise its flavor by browning your vegetables and the meat (after removing it from the brine).\u00a0 Now you place everything in a Dutch oven or a crock-pot and let it braise for 8 hours on low heat and get on with your day.\u00a0 Part Three, make a sauce from the cooking liquid.<\/span><\/p>\n <\/span>Because the apples and the pork tend to go to the sweet end of the spectrum, this dish really needs the radicchio and\/or endive to balance it (but you can use cabbage, kale or make an arugula salad if you prefer). \u00a0 Generally I serve this dish with white cheddar buttermilk biscuits, but you can serve it with creamy white polenta or potatoes as well.<\/span><\/p>\n Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n <\/span>LM<\/span> <\/span><\/p>\n <\/span><\/p>\n <\/span><\/p>\n braised pork and apples with melted radiccho and endive<\/strong><\/span><\/p>\n stats<\/span><\/span>:<\/span><\/p>\n Serves:<\/span> 14 (4 ounce serving) <\/span><\/span>what you need<\/span><\/span>:<\/span><\/p>\n <\/span><\/span>Brine<\/span><\/span><\/p>\n 2 quarts water Braise<\/span><\/span><\/p>\n 4 pounds pork shoulder, trimmed and tied olive oil (as needed) <\/span>2 Golden Delicious (or Fuji or Pink Lady) apples, cored, peeled, and cut into eights <\/span>2 white belgium endives, halved <\/span><\/span><\/span>how to<\/span><\/span>:<\/span><\/p>\n 1.\u00a0 Mix Brining Liquid<\/span>.\u00a0 Use a large plastic container or even a deep, large bowl for the brine. \u00a0 Heat two cups of the water and dissolve the salt and sugar in it. \u00a0 Once dissolved, add the remaining water (cold) and the brine ingredients. \u00a0 Add pork.<\/span><\/p>\n 2. Let It Brine<\/span>. Cover and place in refrigerator for 8 hours or overnight.<\/span><\/p>\n <\/span>1. Prepare Pork<\/span>.\u00a0 Remove pork from the brine and rinse well.\u00a0 Pat dry.\u00a0 Tie with kitchen twine to ensure even cooking.\u00a0 Season with salt and pepper.<\/span><\/p>\n 2.Sear Pork<\/span>.\u00a0 Heat a large cast iron pan (or Dutch oven) over medium-high heat.\u00a0 When pan is hot, add 1-2 tablespoons olive oil.\u00a0 Add pork to pan. \u00a0 Brown pork on all sides.\u00a0 Remove pork from pan.<\/span><\/p>\n 3.Degrease<\/span><\/span> Pan And Add Aromatics<\/span>. \u00a0 Degrease the pan by pouring off excess fat or wiping pan with a paper towel.\u00a0 Add aromatics to pan (onions, carrots, celery).\u00a0 Cook until golden color to develop flavor.<\/span><\/p>\n 4.Pinc\u00e9e<\/span>.\u00a0 Add tomato paste to aromatics and toss to coat.<\/span><\/p>\n 5.Deglaze<\/span>.\u00a0 Add white wine to aromatics.\u00a0 Toss to coat.\u00a0 Reduce au sec<\/span> (meaning, cook it until dry — there is no liquid left in the pan).<\/span><\/p>\n 6.Assemble Braise<\/span>.\u00a0 If using a Dutch oven, add pork back in and place on top of aromatics.\u00a0 Add apple cider.\u00a0 Add chicken stock (enough to\u00a0 cover 2\/3 of the pork.\u00a0 Add sachet.\u00a0 If using a crock-pot, place vegetables in the bottom, place meat on top, add liquid and sachet.<\/span><\/p>\n 7.Braise<\/span>.\u00a0 Cover and cook in oven preheated to 350 degrees Fahrenheit <\/span>or in a crock-pot set on the low 8 hour setting.<\/span> Make sure that it is a tight cover so when the cooking liquid evaporates it condenses on lid and drips back down to baste the meat.\u00a0 Pork is done when it is \u201cplastic fork tender\u201d (which means you can easily place a plastic fork in the meat without breaking off one of the flimsy plastic teeth).<\/span><\/p>\n 8.Strain Pork<\/span>.\u00a0 Remove pork and set aside (keep it warm by covering it with aluminum foil).\u00a0 Using a chinois and china cap, strain cooking liquid from the vegetables and sachet.<\/span><\/p>\n 9.Make Sauce<\/span>.\u00a0 Use a fat separator or a spoon to remove grease from strained liquid\u00a0 (you can cool it which will make it easier to remove the fat from the top). \u00a0 Place the strained liquid in a sauce pan over medium\/high heat.\u00a0 Reduce to sauce consistency (should reduce to about half). Taste it.\u00a0 If it is too sweet,\u00a0 add more chicken stock and\/or lemon juice.\u00a0 Adjust seasoning with salt and pepper.<\/span><\/p>\n 10.Add Pork to Liqui<\/span><\/span>d.<\/span> Cut kitchen twine from the pork.\u00a0 Remove fat portions and shred pork to desired size.\u00a0 Toss in liquid.\u00a0 Cover and keep warm while you make the apples and radicchio (you can return everything to the crock-pot, just do not let it dry out).<\/span><\/p>\n In a saut\u00e9 pan over high heat, melt butter.\u00a0 Add \u00a0apples and sugar. \u00a0 Cook until they are soft.\u00a0 Off heat, add Calvados.\u00a0 Return to heat and reduce demi sec (until liquid almost dry).\u00a0 Remove from heat and set aside.<\/span><\/p>\n Heat saut\u00e9 pan over medium-high heat.\u00a0 Add 1-2 tablespoons butter to to saut\u00e9 pan.\u00a0 Place endive and radicchio face down and salt lightly.\u00a0 Once lightly browned, ladle in chicken stock (cover vegetables 2\/3).\u00a0 Cover with a lid.\u00a0 Reduce heat and cook until tender (should take about 10 minutes, if undercooked will the vegetables be too bitter… if overcooked they will fall apart).<\/span><\/p>\n You can mix the apples with the meat or keep them separate. <\/span>Make a bed of the radicchio and endive.\u00a0 Place apples and meat on top.\u00a0 Serve with a starch of your choice.\u00a0 The presentation is not fussy but meant to be a casual, comfort meal so you do not even had to plate it, you can serve it family-style if you want.\u00a0 The\u00a0 pork makes great left-overs.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" braised pork and apples with melted radicchio and endive This recipe is for those of you who want a project on a chilly Fall day. \u00a0 It is not hard, but it takes two days.\u00a0 However,\u00a0 do not let that scare you as the actual hands-on preparation requires only about two hours. \u00a0 This braise […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[341,18],"tags":[83,85,88,87,86],"class_list":["post-514","post","type-post","status-publish","format-standard","hentry","category-main-courses","category-recipes","tag-apples","tag-braise","tag-calvados","tag-pork","tag-radicchio"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/514","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=514"}],"version-history":[{"count":15,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/514\/revisions"}],"predecessor-version":[{"id":1446,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/514\/revisions\/1446"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/span><\/p>\n![\"\"](\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2010\/11\/P1000884-350x262.jpg\" "\\"P1000884\\"")
<\/span> <\/span><\/p>\n
\n<\/span>(approx. 280 calories per 4 ounce serving)<\/span><\/p>\n
\n<\/span>1\/2 cup kosher salt
\n<\/span>1\/4 cup granulated sugar
\n<\/span>4 apple wedges with peel
\n<\/span>1\/4 cup sliced fennel
\n<\/span>1\/2 yellow onion, sliced
\n<\/span>1 tablespoon dried bird chilies
\n<\/span>rind from 1\/2 lemon
\n<\/span>1\/8 cup dark Myers\u2019s rum
\n<\/span>1 tablespoons black peppercorns
\n<\/span>1 tablespoons juniper berries
\n<\/span>2 slices orange rind
\n<\/span>Handful fresh Italian parsley
\n<\/span>7 stems fresh thyme
\n<\/span>3 garlic cloves
\n<\/span>2 bay leafs<\/span><\/p>\n
\n<\/span>kosher salt
\n<\/span>freshly ground pepper<\/span> <\/span><\/p>\n
\n<\/span>1 cup onion, diced
\n<\/span>1\/2 cup fennel, diced
\n<\/span>1 medium carrot, diced
\n<\/span>1\/2 cup leek, white portion, sliced
\n<\/span>1 tablespoon tomato paste
\n<\/span>1\/4 cup dry white wine
\n<\/span>Sachet (bay leaf, 10 peppercorns, 5 juniper berries, 3-4 fresh thyme stems,\u00a0 fresh Italian parsley)
\n<\/span>1 cup apple juice reduction\u00a0 (reduced from 2 cups)
\n<\/span>4 cups (approximately) chicken stock<\/span><\/p>\n
\n<\/span>1 tablespoon unsalted butter
\n<\/span>1 tablespoon granulated sugar
\n<\/span>1\/8 cup Calvados<\/span><\/p>\n
\n<\/span>1 head radicchio, quartered
\n<\/span>pinch of kosher salt<\/span><\/p>\n\n
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