Crispy Pork Shoulder Pattie
Tradewinds Restaurant's Executive Chef John Maclure is making Crispy Pork Shoulder Pattie.
Ingredients:
Autumn Rub1/4 cup brown sugar
1 tbsp. kosher salt
1 tbsp. black pepper
1/2 tbsp. onion powder
1/2 tbsp. ground cinnamon
1/4 tbsp. ground clove
1 tbsp. smoked paprika
8 lb. pork shoulder
Pork Braising Liquid
3 cups chicken broth
1 cup apple cider vinegar
6 bay leaves
1 cup white wine
2 tbsp. fennel seed
1/4 cup fresh ginger root (rough chop)
8 whole black peppercorns
1/2 carrot (rough chop)
1 rib celery (rough chop)
1/3 onion rough chop
Sweet Potato Spatzle
3 cups all purpose flour
1 tsp salt
1/4 tsp ground nutmeg
4 eggs
3/4 cup milk
1 1/2 lb. sweet potato
Swiss Chard
2 lb. swiss chard
3 tbsp. olive oil
1/2 cup vegetable broth
Directions:
Autumn Rub1. Trim outer fat from top and under side of pork shoulder.
2. Score top surface of roast with diagonal slits approximately 1/2 inch deep.
3. Coat both sides of pork with dry rub.
4. Combine all ingredients for braising liquid.
5. Place pork shoulder in an 8 quart dutch oven.
6. Pour in braising liquid.
7. Cover and place in a 350 degree oven and cook covered until roast is fork tender.(about three to three and a half hours)
8. Remove and let roast rest 20 minutes before serving.
Pork Braising Liquid
Strain braising liquid when pork is done, skimming all fat from the liquid. Reduce liquid by approximately 1/4 volume and serve as a light sauce to go with the dish.
Sweet Potato Spatzle
1. Wash and peel sweet potato, cut in to large dice.
2. Place diced sweet potato in a medium sized sauce pan and cover with cold water. Bring to a simmer and cook until soft. Drain and mash to a fine consistency then cool.
3. In a large mixing bowl, combine the flour, 1/2 tsp. salt, and the nutmeg.
4. Break the eggs and lightly beat, add to the flour mixture.
5. Fold in mashed sweet potato.
6. Pour in the milk in a thin stream, stir with a large spoon and continue to stir until the dough is smooth.
7. Bring 2 quarts of water and remaining 1/2 tsp. salt to a boil in a 4 to 5 quart sauce pan.
8. With the medium sized spoon, roll the dough in to 1/2 inch sized dumplings and drip in to the boiling water.
9. Stir the spatzle to prevent from sticking and boil for 5 to 8 minutes or until tender.
10. Drain in a colander, keep warm and covered until ready to serve.
Swiss Chard
1. Triple wash chard by dunking in a sink of tepid water, drain water each time to any debris will sink to the drain.
2. Remove the stems from the leaves.
3. Slice the stems from the leaves.
4. Course slice the leaves.
5. Heat olive oil in a wide saute pan (note chard will discolor if cooked in a aluminum or unlined iron pan)
6. Stir in the stems and vegetable broth, cover and cook over low heat until tender, stirring occasionally.(5 to 8 minutes)
7. Add leaves and stir, cover and cook on medium heat until tender, about 5 to 10 minutes.
8. Remove to serving dish with a slotted spoon.
9. Season with salt and pepper to taste.
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