Truffled Pork Ragout
Ingredients:
4 pounds boneless pork loin
1/4 cup vegetable oil
8 garlic cloves, crushed
1 tbsp fresh thyme, chopped
1 tbsp black peppercorns
1 tbsp Szechuan peppercorns
1 tbsp salt
1/8 tsp ground cloves
1 tsp ground cumin
1 tsp chilli paste with garlic
1 tbsp palm sugar
1 tbsp tamarind paste
1 quart pork stock
1 quart sparkling cider
1/2 cup Riesling
3 tbsp cornstarch
1-2 ounces truffle pieces
3 large Rome Beauty apples, cored and wedged
1 cup each of corn kernels, sliced zucchini and sliced Chanterelle mushrooms
Preparation:
Dice pork loin.
Combine garlic, thyme, peppercorns, salt, cloves and cumin and toss well with
pork cubes.
Heat oil in large braising pot.
Brown seasoned pork, in batches if necessary.
Add chilli paste, sugar, tamarind, stock and cider to pan.
Cover and simmer 30-40 minutes.
Combine wine and cornstarch.
Stir into ragout and return to a boil.
Cook 5-8 minutes, stirring.
Remove from heat, stir in truffles, cover and let stand 30 minutes.
Note: Sauce should be syrupy, not thick.
Heat sugar and butter together in large sauté pan.
When mixture begins to caramelize, add apples and sauté until golden.
Remove from heat and keep warm.
Steam corn and zucchini until tender.
Sauté mushrooms in 2 tbsp butter.
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