Milk Braised Pork Stroganoff with Butternut Squash Noodles and Chanterelle Mushrooms
Chef-owner Adam Sappington
The Country Cat Dinner House and Bar
Portland, Ore.
Stroganoff is typically served over egg noodles, but chef Adam Sappington modernizes the dish by spooning braised pork shoulder over ribbons of butternut squash at The Country Cat Dinner House and Bar in Portland, Ore. A cooking liquid flavored with sweet and savory spices, along with the addition of chanterelles and pearl onions, infuse the braise with fall flavor.
Ingredients
3 lb. boneless pork shoulder, cut into six 8-oz. portions
2 tbsp. plus 1 tsp. salt
1 1/2 tbsp. plus 1 tsp. black pepper
1/4 lb. unsalted butter
Braising Liquid:
10 cloves garlic, peeled and smashed
5 star anise
5 bay leaves
1 tsp. red chili flakes
2 cinnamon sticks
3 lemons, peeled and zested
1 bunch sage, torn in half
1 tsp. salt
1 tsp. pepper
4 cups whole milk
Juice of one lemon
1 tsp. vanilla paste
1 lb. butternut squash (neck sections)
2 tbsp. salt
3 cups pork braising liquid
1 cup pork demi-glace
1/4 lb. unsalted butter
6 large pearl onions, peeled and cut in half
1/2 cup water
2 cloves garlic, peeled and minced
1/4 lb. chanterelle mushrooms
2 tbsp. minced fresh thyme
1 tbsp. lemon zest
1/4 cup brandy
1/2 cup sour cream
Steps
1. For the pork: Season meat with salt and pepper and let sit for 1 hour or overnight in refrigerator, uncovered on rack.
2. Preheat convection oven to 350 F or conventional oven to 375 F. Warm up 18-inch saute pan over medium heat, add butter and melt to foamy stage. Add seasoned pork to pan and brown for 2 minutes per side until golden brown. Once browned, remove meat from pan and place on parchment-lined sheet tray with rack; set aside. Reserve fat and pan for next step.
3. For braising liquid: In same 18-inch pan over medium heat, add smashed garlic cloves, star anise, bay leaves, chili flakes, cinnamon sticks, lemon zest, sage, salt and pepper. Saute until fragrant and sage is fully wilted, about 2 minutes.
4. Add milk, lemon juice and vanilla paste; bring to a simmer. Place pork into 4-inch half hotel pan and pour braising liquid over top. (Liquid will be broken from lemon juice.) Braise pork for 1 1/2 hours or until fork-tender. When pork is cooked, remove from pan and set aside. Strain braising liquid through fine-meshed strainer, reserving 3 cups for next recipe.
5. For butternut squash noodles: Using spiralizer, slice butternut squash neck into long noodle strands. Transfer to mixing bowl and season with 1 tablespoon salt. Set aside.
6. In blender, add 3 cups reserved braising liquid and demi-glace; blend on low speed for 30 to 45 seconds until well combined. Set aside.
7. In high-sided saucepan over medium-high heat, place butter. Brown evenly by whisking to remove any solids that form at bottom of pan. Add pearl onions, cut-side down, and 1/2 cup water. Cover and let onions braise for 5 minutes. Add garlic to pan and saute for 1 minute over medium-high heat until golden brown. Add chanterelles, fresh thyme and lemon zest. Stir to combine. Cook until chanterelles begin to release their liquid, about 3 minutes. Deglaze with brandy and let flame burn down.
8. Add spiralized squash and stir to combine. Add half of blended braising liquid mixture and sour cream; stir to combine. Cover and let cook for 5 minutes, so squash noodles can absorb liquid but remain al dente like pasta.
9. While noodle mixture is cooking, place braised pork portions in medium saucepan; add remaining blended braising liquid to pan and place over medium heat. Baste pork with sauce as it reduces to glaze; remove from heat.
10. To serve, plate portions in 12-inch entree-sized bowls. Using tongs, twist and place noodles in center of bowl. Place glazed pork on top of noodles and nap sauce over to coat pork. Serve hot.
Photo courtesy of National Pork Board