Tuesday, April 6, 2010

What Would Brian Boitano Make?

Okay, I will admit it;

I am hooked on Brian Boitano's new show

on Food Network.

Sadly, it is the best and brightest thing on the network.

You would think that Food Network would buy a clue about now.

Or later.

Anytime is good.

Braised Hawaiian Pork Shoulder

A recent episode had Brian celebrating his niece's recent marriage.

But What Would Brian Boitano Do?

OOOH, ME, Pick me please!

I know the answer!

Brian Boitano would start with this recipe:

1 tablespoon brown sugar

2 teaspoons red Hawaiian sea salt or kosher salt

(or in my case French Sea salt*),

2 teaspoons paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

(or ground cilantro, since I didn't have coriander on hand)

1/2 teaspoon freshly cracked black pepper

1 1/2 pounds pork shoulder or Boston pork butt

1/4 cup canola oil, divided

1 onion, chopped

1 (3-inch) piece ginger, sliced

4 cloves garlic, smashed

1 cup pineapple juice

2 cups chicken stock or broth

(or turkey stock - hello! some of us

are allergic to those nasty chickens.

We are on to their little scheme to take over the world.)

*So who really cares if French sea salt comes from a different ocean

than Hawaiian sea salt?

It's an ocean, right?

It's saline, right?

Who really cares if it is from half-way around the world?

And besides, how many school kids today can correctly identify

the world's oceans anyway?

Yes, it's sad, I know.

And we now return you to our regularly scheduled recipe.

The seasonings are mixed.

Then the pork shoulder steak is trimmed

and rolled before being tied with butcher's twine.

Each piece is sprinkled with

1/2 teaspoon of the seasoning mix.

The pork is seared in a pan over medium to medium-high heat.

Watch, as the spice mixture burns easily.

After the pork is seared,

the meat is moved to a plate.

Then, the onions, ginger and garlic

are added to the pan.

Add more oil if needed and saute for 2 minutes.

Pour in the pineapple juice and the stock

and return the pork to the pot.

Cover the pan and place in a

preheated 300 degree oven.

Braise for 2-1/2 hours or until the pork is fork tender.

Remove the pork and place the pieces on a baking sheet.

Sprinkle each with the remaining 1/2 teaspoon

of the seasoning mix.

Put under a low broiler until the tops are brown and crisp

but not burned, about 2 minutes.

Place the pork in a serving dish

and add the reserved sauce.

Be kind to your guests and remove the twine before serving.

The braised pork was served with

basmati rice and raw sugar snap peas.

The meat was absolutely tender, no knife needed.

The flavors were subtle, but wonderful on the palate.

The Foodie Boyfriend stated that on a scale of 1 to 10,

this rates a 10-1/2.


this dish is a winner.


Rosie Hawthorne said...

But I thought the twine was for flossing.

Marilyn said...

*Head smack*
What was I thinking?
Of course I should have left the twine for the guests so they could floss after eating.