Shawn Taylor
Confit Pork Shoulder with De Puy Lentils, Celeriac & Apple/Bacon Froth
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Confit Pork Shoulder with De Puy Lentils, Celeriac & Apple/Bacon Froth

David Hawksworth, Hawksworth Restaurant / November 2011

For 8 servings (requires advance preparation)

Pork shoulder:
• 3 pork butts
• 1/4 cup salt
• 1 1/2 Tbsps. granulated sugar
• 1/2 Tbsp. sel rose (curing salt)
• 8 sprigs thyme
• 4 shallots
• 4 cloves garlic
• canola oil

  1. Place pork in hotel pan; cover all over with salt, sugar, and sel rose; sprinkle thyme, shallots, and garlic around; cover with aluminum foil; reserve in refrigerator 24 hours.

  2. Heat oven to 300°F.

  3. Remove pork from refrigerator; add enough oil to cover; cook until meat is tender; remove from oven; strain off oil; shred meat into large pieces, removing any large pieces of fat.

  4. Place meat in clean hotel pan; press with a weight to make an even layer; cool overnight; form into 5 oz. chunks; reserve.

De Puy lentils:
• 6 slices bacon, tied together with kitchen twine
• 1 onion, halved
• 1 jumbo carrot, halved, plus 1 sm. carrot cut into sm. dice
• 2 stalks celery, halved, plus 1 stalk celery cut into sm. dice
• 5 Roma tomatoes, halved
• 8 cloves garlic, smashed
• 10 sprigs thyme
• 4 1/4 cups de Puy lentils
• 17 cups chicken stock

  1. Heat oven to 300°F.

  2. Heat a pot set over high heat; add bacon; cook until fragrant; add onion, halved carrot, celery stalks, tomatoes, garlic, and thyme; cook 5 minutes; add lentils; cook, stirring, until coated and toasted; add stock; bring to a low boil; remove from heat; cover; braise in oven until vegetables and lentils are tender (about 1 hour); cool.

  3. Remove bacon, vegetables, and thyme; discard; reserve lentils and diced vegetables in liquid.

Celeriac puree:
• 1 head celeriac, chopped into large dice
• 2 cups heavy cream
• 2 Tbsps. butter
• 1 Tbsp. salt
• 1 lemon, juiced

  1. Place celeriac and cream in small saucepan set over medium heat; cook until tender.

  2. Place in blender with butter, salt, and juice; puree until smooth; reserve (keep warm).

Assembly:
• 6 shallots, finely chopped
• 10 slices bacon, chopped
• 2 1/8 cups white wine
• 6 1/3 cups apple juice
• 4 1/4 cups heavy cream
• 8 sprigs thyme
• 3 sprigs rosemary
• 12 black peppercorns
• 12 fennel seeds
• 1 Tbsp. apple cider vinegar
• salt
• black pepper, freshly ground
• Sherry vinegar
• unsalted butter

  1. Place bacon and shallots in sauté pan set over medium heat; cook until shallots are softened.

  2. Add juice and wine; bring to a boil; reduce to syrup consistency; add cream; bring to a boil; simmer 5 minutes, reducing by about 1/2 cup; remove from heat; add thyme, rosemary, peppercorns, and fennel seeds; steep 30 minutes; strain through fine chinois into clean bowl, pressing on solids; discard solids.

  3. Place liquid in a blender; blend until smooth; add cider vinegar; season; blend until frothy; reserve.

  4. To serve, heat lentils in liquid; add Sherry vinegar to taste; season; mount with butter; place a dollop of celeriac puree in the middle of each plate; top with 2 or 3 Tbsps. lentils; set cube of glazed pork on top of lentils; using a hand blender, froth emulsion sauce; disperse 1 Tbsp. sauce artistically around plate.

What to drink: Foxtrot Pinot Noir Okanagan British Columbia 2007