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Ninamarie's Lemon Cream Pork Shoulder

NNAMARIE104Solo
Daring Pairings -- Barolo
skill level
Moderate
time
60-120min
servings
4
cost
$$
Contributed by :
A taste of Pork Shoulder, Chanterelles, Creme Fraiche, and Tomato Jam.
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ingredients
  • For the Pork:
  • 2 pounds Pork Shoulder
  • 2 cups Water
  • 1 cup Heavy Cream
  • 5 Sage Leaves
  • 1 Lemon (zest and juice)
  • Salt and Pepper
  • For the Tomato Jam:
  • 2 tablespoons Butter 
  • 3 Beef Steak Tomatoes (concasse)
  • 1 teaspoon Garlic (grated)
  • 1/2 teaspoon Cumin (ground)
  • 1/2 teaspoon Chili Flakes
  • Salt and Pepper
  • For the Brussels:
  • 1 tablespoon Olive Oil 
  • 10 Brussels Sprouts (halved)
  • 1/2 cup Chicken Stock 
  • 2 tablespoons Lemon Juice
  • Salt and Pepper
  • For the Mushrooms:
  • 2 tablespoons Olive Oil 
  • 2 cups Chanterelles
  • 1 tablespoon Butter 
  • 2 tablespoons Parsley (chopped) 
  • 2 Garlic cloves (chopped)
  • Salt and Pepper
  • 2 tablespoons Creme Fraiche
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds Pork Shoulder
    2 cups Water
    1 cup Heavy Cream
    5 Sage Leaves
    1 Lemon (zest and juice)
    Salt and Pepper
    For the Pork: Combine all ingredients and place in pressure cooker, let cook, on high roughly 40 to 45 minutes or until pork is tender.
  • 2
    2 tablespoons Butter
    3 Beef Steak Tomatoes (concasse)
    1 teaspoon Garlic (grated)
    1/2 teaspoon Cumin (ground)
    1/2 teaspoon Chili Flakes
    Salt and Pepper
    For the Tomato Jam: In a large sauté pan, melt butter over medium heat. Add tomatoes and toss. Then add all other ingredients and cook down for a bout 10 minutes. Season with salt and pepper. Place jam in a metal bowl and smoke with a smoking gun using hickory chips, cover with plastic wrap and allow to sit for about 10 minutes.
  • 3
    1 tablespoon Olive Oil
    10 Brussels Sprouts (halved)
    1/2 cup Chicken Stock 
    2 tablespoons Lemon Juice 
    Salt and Pepper
    For the Brussels: In a large sauté pan, heat the oil over high heat, add the brussels and caramelize, then add the chicken stock, cover and let cook about 2 minutes. Toss in the lemon juice and season with salt and pepper, remove from heat.
  • 4
    2 tablespoons Olive Oil
    2 cups Chanterelles 
    1 tablespoon Butter 
    2 tablespoons Parsley (chopped) 
    2 Garlic cloves (chopped)
    Salt and Pepper 
    2 tablespoons Creme Fraiche
    For the Mushrooms: In a medium sauté pan, heat olive oil over high heat, add chanterelles and toss, add butter, parsley, garlic and salt and pepper, toss and cover, let cook for 2 minutes. Remove from heat and toss with crème fraiche.
  • 5
     
    To plate, spread a bed of Brussels sprouts on a plate, and top with pork, place mushroom on top of pork and garnish with tomato jam.