Braised Pork Shank with Cauliflower-Potato Puree and Apple Mostarda
Chef Nunzio Scordo
Driftwood restaurant
Raleigh, N.C.
A slow-braised pork shank makes an impressive centerpiece for this entree. Chef Scordo of Driftwood restaurant serves the tender meat over a silky cauliflower-potato puree and contrasts the flavors and textures with tangy house-made condiment.
Ingredients
Apple mostarda
1 cup golden raisins
½ cup dried cherries
2/3 cup water
1/3 cup sugar
1/3 cup honey
1 tbsp. + 1 tsp. Dijon mustard
1 tbsp. mustard seeds
1 tbsp. finely chopped peeled gingerroot
2 tbsp. cider vinegar
Pinch Aleppo chili flakes or red pepper flakes
2 green apples, diced
Braised pork shank
4 pork shanks (about 1 lb. each)
Kosher salt and black pepper, to taste
1 large carrot, peeled and diced
1 onion, peeled and diced
2 celery ribs, diced
2 tbsp. Worcestershire
1 tbsp. Dijon mustard
Sprig fresh thyme
1 ½ qt. chicken stock
Cauliflower-potato puree
2 heads cauliflower, broken into florets
4 Yukon gold potatoes, peeled and diced large
2 qt. milk
1 pt. heavy cream
4 tbsp. butter
1 small onion, diced
1 garlic clove, peeled
1 tbsp. kosher salt
Steps
1. Prepare mostarda: In large saucepan, combine all ingredients except apples. Over high heat, bring to a boil. Reduce heat and simmer for about 5 minutes.
2. Add apples; cover over low heat about 15 minutes until thick and syrupy and apples are cooked through but not mushy. Remove from heat; warm before serving.
3. Prepare braised pork shanks: Season shanks with salt and pepper. Heat a large, deep skillet over high heat and add shanks; sear until browned on all sides. Transfer shanks to deep casserole dish or Dutch oven.
4. In drippings in skillet, saute carrot, onion and celery until tender. Stir in Worcestershire, mustard and thyme; add chicken stock and bring to a boil. Pour mixture over pork shanks in dish; cover with lid or foil. Place in 275 F oven and cook 2 to 2 ½ hours or until pork is tender.
5. Meanwhile, prepare puree: In large saucepan, combine all ingredients; bring to a simmer. Cover and simmer until cauliflower and potatoes are fork tender. Strain; reserve liquid.
6. Carefully puree potato mixture with immersion blender, gradually adding a little of the hot liquid, until the consistency is smooth but not loose. Taste and add more salt to taste.
7. To assemble, spoon some of potato puree in shallow bowl. Place pork shanks on top and spoon some of the warm mostarda over pork.
Photograph by Stacey Sprenz, Tabletop Media Group