PORK, BASQUE STYLE TWICE COOKED
1 tablespoon each salt, pepper, coriander
4 Tablespoons flavors of Tuscany
½ cup vegetable oil
2 pound boneless pork shoulder, cut in two and tied for braising
2 pounds San Marzano canned tomatoes from southern Italy
Blend salt, pepper, coriander and flavors of Tuscany. Season outside of pork rubbing in by hand. Place in preheated pan with vegetable oil; sear on all sides and remove pork; reserve. Remove excess oil from pan and discard. Add tomatoes and place pork back into pot. Cover with tight fitting lid or foil. Place in 400ºF oven. After 90 minutes, remove and turn the pork piece; cover again and cook for an additional 90 minutes or until pork is “just” tender at 204F. Serve immediately for for braised pork, ravioli filling, and/or pulled pork. For Basque style pork you must carefully cool to 40°F before proceeding.*
*Cool meat and sauce uncovered in the refrigerator until temperature drops to 40°F. Cover until needed.
When ready to cook the basque style, carefully remove the fat layer on top of the braising liquid. Save if you have a use for it. Remove roast from sauce. Place sauce in small pot and reheat on simmer until service.
Slice the roast into steak size pieces, about 3/4 inch thick slices, and about 3-4 ounces in weight. Preheat 12 inch stainless steel skillet on high heat about 2 minutes. Add high smoke point oil (grape seed oil) to cover the bottom. Add pork steaks. Cook about 2-3 minutes first side and 2-3 minutes second side. Serve immediately with the braising liquid sauce.
We enjoyed this with smashed salty potatoes with Oregon-zola cheesd or other bleu cheese; and a sliced grilled apple on lightly dressed frisee.