Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes

Name: Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings bread crumbs; 10 servings cognac; 10 servings extra virgin olive oil; 10 servings garlic; 10 servings golden raisins; 10 servings hazelnuts; 10 servings Jerusalem artichokes; 10 servings lemon zest; 10 servings onions; 10 servings pork butt; 10 servings sea salt; 10 servings shallots; 10 servings thyme; 10 servings unsalted butter; 10 servings white wine

Pork Butt with Hazelnuts, Golden Raisins, and Jerusalem Artichokes might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 1012 calories, 57g of protein, and 52g of fat each. If you have butter, golden raisins, hazelnuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium pot, bring 4 cups water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

Add the raisins, reduce the heat, and simmer for 5 minutes.

Ingredients you will need

Raisins

Drain.

Transfer the raisins to a small bowl and cover with the cognac. Cover the bowl tightly with plastic wrap and let sit at room temperature for 1 hour, or refrigerate overnight, or for up to 5 days.

Ingredients you will need

Raisins

Cognac

Wrap

Equipment you will use

Plastic Wrap

Bowl

Mix together the hazelnuts, bread crumbs, 3 tablespoons of the butter, chopped thyme, and lemon zest, and salt and pepper to taste. Divide the mixture in half and roll each half out between two pieces of parchment paper or plastic wrap into a -inch-thick rectangle. Refrigerate until firm, about 2 hours, or up to 3 days.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Zest

Hazelnuts

Butter

Thyme

Roll

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Put a rack in the lower third of the oven and preheat the oven to 325F.

Equipment you will use

Oven

Drain the raisins and reserve the cognac. If there is any excess fat on the pork butt, trim it off and discard.

Ingredients you will need

Boston Butt

Raisins

Cognac

Cut the pork butt in half and season with salt and pepper. In a medium cast-iron pot or Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil and 2 tablespoons of the butter.

Ingredients you will need

Salt And Pepper

Olive Oil

Boston Butt

Butter

Equipment you will use

Dutch Oven

Add the pork, garlic, shallots, and 2 of the sprigs of thyme and sear the pork until golden brown on all sides, about 10 minutes.

Ingredients you will need

Shallot

Garlic

Thyme

Pork

Deglaze the pot by adding the reserved cognac and scraping up any browned bits clinging to the bottom of the pot. Bring the cognac to a boil, and let reduce until almost all the liquid in the pot has evaporated.

Ingredients you will need

Cognac

Equipment you will use

Pot

Add the white wine and chicken stock and return to a boil.

Ingredients you will need

Chicken Stock

White Wine

Transfer the pork to a plate. Strain the contents of the pot through a colander set over a bowl, reserving the liquid and discarding the garlic, shallots, and thyme.

Ingredients you will need

Shallot

Garlic

Thyme

Pork

Equipment you will use

Colander

Bowl

Pot

Put the pot back on the stove over medium-high heat and melt the remaining 2 tablespoons butter with the remaining 2 tablespoons olive oil.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Stove

Pot

Add the Jerusalem artichokes and onions and cook, stirring, until light golden brown, about 10 minutes.

Ingredients you will need

Jerusalem Artichoke

Onion

Add the pork back to the pot along with the reserved liquid and remaining 2 sprigs of thyme and bring to a simmer.

Ingredients you will need

Thyme

Pork

Equipment you will use

Pot

Add the raisins, cover, and transfer the pot to the oven.

Ingredients you will need

Raisins

Equipment you will use

Oven

Pot

Braise for 2 hours, or until the meat is tender. (At this point, the pork can be cooled and refrigerated overnight, if you wish. This cooling will allow any fat in the braising liquid to come to the top for easy removal. The pork can then be reheated in a 325F oven for about 30 minutes.)

Ingredients you will need

Meat

Pork

Equipment you will use

Oven

Preheat the broiler.

Equipment you will use

Broiler

Remove the hazelnut crust from the refrigerator.

Ingredients you will need

Hazelnuts

Crust

Transfer the pork to a baking sheet and top each pork half with a piece of crust. Broil until the crust is golden brown, about 3 minutes. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the original pot. Slice the pork, serving equal pieces of the crust. Spoon the braising liquid over the pork and serve.

Ingredients you will need

Sauce

Pork

Equipment you will use

Baking Sheet