Slow-Roasted Pork Shoulder with Gravy and Riesling Braised Apples by Chef Mark McEwan

Slow-Roasted Pork Shoulder with Gravy and Riesling Braised Apples by Chef Mark McEwan served at: Fall Flavours 2012 Applelicious: Meal in the Field

Ingredients:

• 1 boneless pork shoulder, 6 to 7 lb (about 3kg), tied

Brine

• 1/2 large carrot, diced

• 1 celery stalk, diced

• 1 medium Spanish onion, diced

• 1 nub ginger, sliced

• 5 cloves garlic, smashed

• 2 Thai chilies, split and seeded

• 1 bay leaf

• 1 tbsp (15 mL) mustard seeds

• 1/2 tbsp (7 mL) coriander seeds

• 2 whole cloves

• 1 star anise

• 1 cup (250 mL) granulated sugar

• 1/2 cup (125 mL) kosher salt

Gravy

• 2 tbsp (30 mL) flour

• 2 cups (500 mL) white chicken stock, hot

• 1 tbsp (15 mL) gastrique

• Pinch each of salt and pepper

• 2 tbsp (30 mL) whipped butter

Apples

• 2 tbsp olive oil

• 2 braising apples, peeled and cut into 1/4 inch dice

• 1 star anise

• 3 whole cloves

• 1/2 stick cinnamon

• Pinch of salt

• 2 tbsp (30 mL) brown sugar

• 1/4 cup (50 mL) Riesling

In a large pot combine all ingredients for the brine. Add 3 quarts (3L) cold water, bring to a boil, then reduce heat and simmer until the vegetables are soft - about 30 minutes. Refrigerate until cool. Add the pork to the brine, adding more water to cover if necessary. Marinate the pork for 24 hours. Transfer the pork to a rack set in a roasting pan and return it to the refrigerator, uncovered, for another 24 hours. Discard brine.

Preheate oven to 325 F (160 C)

Roast the pork for 4 to 5 hours - until the skin is crisp and the meat comes apart when prodded with a fork. Let the pork rest while you finish the side dishes and make the gravy.

Pour off fat from the pan juices. Over high heat, reduce the pan juices by half. Lower heat to medium-low, add the flour, adn stir to thicken for 3 to 4 minutes. Whisk 3 oz (90 mL) of the chicken stock at at time into the roux until all the stock is incorporated. Strain the gravy through a fine-mesh sieve into a clean saucepan on low heat. Adjust the acidity by adding a few drops of the gastrique at a time. Correct seasonings. Remove from heat, whisk in the butter, and transfer to a gravy boat.

Braised Apples: Heat a small saucepan on medium-high and add the oil, apple, star anise, cloves, cinnamon, and a pinch of salt. Stir frequently to avoid excessive browning. As soon as the apples begin to take on colour, add the sugar and half the Riesling. Reduce to a thick syrup and repeat. Remove from the heat.