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Author Notes: This recipe is based on a dish that was on the series Great Chefs. To be honest I can’t remember if it was Guy Savoy or Alain Ducasse but neither of them cooked the dish themselves but instead it was an Asian lady whom I think was chef de cuisine for one of them. I have gone back and tried to find the episode but have never been able to locate it or an actual recipe. Either way it is a wonderful dish that can be a nice Sunday dinner and is also elegant enough that I would serve it to guests for a great gourmet dinner. - thirschfeld
- 2 1/2 pounds bone-in pork butt or sirloin roast with good marblization
- 4 onions, trimmed, peeled and julienned
- 3 tablespoons unsalted butter
- 5-7 bay leaves depending on their size
- 6 sprigs of thyme, tied in a bundle with kitchen twine
- 6 garlic cloves, trimmed, peeled and sliced
- 2 cups dried white wine
- kosher salt and fresh ground white pepper
- 2 or 3 bosc pears, ripe but firm ripe
- 2 or 3 turnips
- 2 or 3 russet potatoes
- canola oil
- Season the roast liberally with salt, place in on a rack over a sheet tray and place it in the fridge for two hours or overnight.
- Remove the pork roast from the fridge. Season it with white pepper. Heat a large enameled Dutch oven over medium high heat. Once the pot is very hot but not smoking add a glug of canola oil just to coat the bottom. A tablespoon or so. Add the roast and brown it on all sides adjusting the heat as necessary.
- Once it is deeply browned remove it from the pot and add butter and the onions. Season the onions with a two finger pinch of salt and a couple of grinds of white pepper. Add the bay leaves, thyme and garlic.
- Once the garlic becomes aromatic snuggle the roast into the onions and add the wine. Let the wine come to a boil then cover the pot and reduce the heat to low and season again with a pinch or two of salt and some white pepper. Keep an eye on the liquid in the pot and if it becomes to low add water as necessary. Simmer at a lazy bubble for two hours or until the roast is very tender but not fall apart.
- Towards the end of the roast is simmering time slice the pear, turnip and potatoes lengthwise to get two 1/2 inch pieces from each vegetable and the fruit. You may only need two veggies or fruit each to do this the third is just backup.
- You will need to do this in batches so turn the oven to 350?F. Place a non-stick skillet over medium high heat. Pour in enough oil to coat the pan and add 1 tablespoon of butter. Sear the turnips and potatoes until they are nicely browned then remove them to a sheet tray. Then do the same with the pears, dependeing on the firmness of the pears you may want to put them on seperate tray so you can cook them seperately and for less time.
- Time this so they can come out of the oven at the same time you are slicing the pork so you may want to wait to put them into the oven till the roast is done.
- When the roast is done remove it from the pot. Turn the heat to high and reduce the jus by half. I like to use an immersion blender and puree and thicken the sauce. You could do the same with a blender just be careful of hot liquid in a blender it likes to explode out the top. Or you could just leave the onions as they are and keep the dish rustic.
- Slide the potatoes, turnips and pears into the oven till tender. Slice the pork, plate it to a sauced platter or to individual sauced plates and serve.