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Farmers Market Braised Pork Shoulder with Dark Cherry Espagnole Sauce and Crunchy Oat and Nut Granola
Topped off with housemade granola, this sweet and savory dish was inspired by ingredients found at the weekly Rice University Farmers Market.
Anastasia Bolshakov
Servings
4
4
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Fruit
- Pork
- Vegetables
Source: Rice University (Houston)
Topped off with housemade granola, this sweet and savory dish was inspired by ingredients found at the weekly Rice University Farmers Market. Each Thursday, Chef Sarah Finster works closely with a group of Rice students to prepare a special dish inspired by items found at the market. “Students look forward to Thursday lunches and Chef Sarah’s sustainable creations,” explains Susann Glenn, manager of communications at Rice. “Rice students are able to shop at the market using [meal plan points] and Sarah’s creations are an example of how they’re able to use ingredients they purchase. Several of Sarah’s recipes are posted online, and the students use those as shopping lists.”
Ingredients
Granola
2 cups rolled oats
1 1/2 cups rough-chopped mixed unsalted nuts (cashews, pecans, hazelnuts, pistachios, almonds)
1/4 cup Clover Texas Honey (or any local honey)
3 tbsp. dark molasses
3 tbsp. coconut oil
Braised Pork Shoulder with Dark Cherry Espagnole Sauce
5 lb. pork shoulder, cutlets
1 tbsp. kosher salt
2 tsp. medium-ground black pepper
1 tbsp. granulated garlic
2 tsp. mustard powder
1 tbsp. onion powder
3 tbsp. vegetable oil
1 cup large dice yellow onion
1/4 cup large dice carrots
1/2 cup large dice celery
1/2 cup tomato paste
1 qt. prepared espagnole sauce
2 cups water
3/4 cup dark cherry preserves
Steps
Preheat oven to 325°F.
Mix oats and nuts in bowl.
In separate bowl, whisk together honey, molasses and oil. Drizzle over oat/nut mixture. Using hands, combine all ingredients.
Pour mixture onto parchment-lined baking sheet and bake for 8 to 10 minutes until golden brown. Cool completely; break granola into small pieces.
Season pork with dry seasoning. Rest at room temperature for 15 minutes.
Meanwhile, heat oil in large sauté pan until smoking. Add onions and sauté for 2 minutes. Add carrots and cook for another 2 minutes. Add celery and cook until vegetables are very caramelized. Remove vegetables from pan; set aside.
Add pork to hot pan; cook each side until seared golden-brown.
Add vegetables and tomato paste; heat thoroughly.
Pour espagnole sauce, water and preserves into pan; stir thoroughly. Bring mixture to a boil, then reduce to a simmer. Cover pan with aluminum foil and cook for 1 1/2 hours, or until fork-tender.
Remove meat from sauce and chop into medium-diced pieces. Strain sauce to remove large vegetables pieces.
Serve hot and top with granola.
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