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Author Notes: I saw a recipe with the name above and was entranced. I love rhubarb and the marriage of pork and fruit. Alas, the recipe stewed the rhubarb and served it alongside the pork! Undaunted, I decided to try the recipe I had hoped for and here it is. I served it with Paula Wolfert's Glazed Quinces and boiled new potatoes. —luvcookbooks
- 4 tablespoons olive oil
- 4 onions, sliced
- 1 bunch wild garlic (can use 4 cloves, chopped of garlic instead)
- 1 bone in shoulder of pork, 5-6 lbs
- 1 cup Calvados
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- 1 bunch rhubarb (about 1 lb),chopped in 1/4" slices, as if it were chopped celery
- Preheat the oven to 325. Heat the olive oil over medium low heat in a large Dutch oven and saute the onions with a bit of salt and pepper until they start to brown. Add the garlic and the pork roast.
- Turn the heat to medium high and brown the pork roast. Move the onion and garlic to the side of the pan so it doesn't get burnt and adjust the heat as necessary to keep everything cooked but not charred.
- Deglaze the pan with the Calvados. Add the fennel seeds, salt and pepper, and star anise and a cup of water. Bring to the boil.
- Transfer the cassserole, covered, to a 325 degree oven. Turn the pork shoulder occasionally. After an hour, add the rhubarb to the pan. The braising liquid should be thick but not catch. Add water if necessary. The braise should be finished in about three hours.
- Take out the pork shoulder. Cut off the skin and cut into small squares. Broil for about 6 minutes on each side to crisp. Cut the pork into slices. Tent with foil.
- Check the seasoning and thickness of the braising liquid. It should be gravy consistency, not soupy and not solid. I added a little more Calvados because I couldn't taste it any more. Just a few tablespoons.
- Serve the sliced pork on a plate with the squares of crispy skin to one side. Pass a bowl of sauce separately. Enjoy!