Cure For The Cold Autumn Weather: A Recipe for Confit Pork Poutine
Now that October is here and we’re experiencing some less than pleasant weather, it’s time to embrace the comfort foods we know and love. Calgary’s Passion for Pork restaurant week kicks off this Monday, October 16th. There’s a whole list of awesome restaurants that are taking part and one of them is Blue Star Diner. Blue Star’s executive chef, Drew Masterman, shared his recipe for Confit Pork Poutine with me earlier this week.
Definitely more than a few steps to go through to whip up this dish, but if it’s a cold day out there (which it most likely is). Nothing will hit the spot quite like this rich, appropriately cheesy, pork-centric poutine. Check out the recipe!
Drew Masterman’s Confit Pork Poutine
What you’ll need…
2 lbs boneless pork shoulder, pat dry with paper towel and cut into 1/2inch cubes
1/2 tsp fresh chopped sage
1/2 tsp fresh chopped thyme
1/4 tsp ground chili powder
1/8 tsp ground cloves
3 bay leaves crushed
1/2 Tbsp course salt (the gravy, curds and fries will be salted so be careful not to over salt)
1/2 large sweet onion chopped
1/2 medium red beet chopped
4 garlic cloves peeled
1 fresh rosemary sprig cut in half
1.5 Liters melted pork lard
4 fl oz melted butter
5 fl oz flour
6 cups chicken stock
1.5 Tbsp grainy mustard
1.5 Tbsp sherry vinegar
1.5 Tbsp medium body red wine
1/4 tsp truffle oil
couples dashes of cinnamon
Course salt & cracked pepper to taste
6 cups french fries of choice (roasted baby potatoes would also be perfect)
2 cups cheese curds
*Note: Your regular grocery store may not have cheese curds regularly stocked. Look to a specialty cheese shop like Janice Beaton or Springbank Cheese Co. to find some great quality curds to make this poutine the best it can be!
-Preheat oven to 275F
-Gather all ingredients.
-Mix all herbs and spices in large bowl add pork and gently mix together. Can leave in fridge to season overnight for best results.
-In ovenproof pot, place pork on top of vegetables, garlic & rosemary.
-Poor melted lard over pork to cover by approx 1/2-1 inch and braise pork for 4 hrs turning every hour.
-Remove pork with slotted spoon and strain pork fat through a sieve into a measuring cup, allow juices to separate and discard solids after 15-20min and or ladle off fat from red juices. Poor fat over pork and refrigerate till needed (can be stored for up to 6 months). Reserve red juices for gravy.
-In sauce pot add butter, flour and cook on medium heat till a golden brown roux forms, add red wine and reduce slightly for a syrupy consistency.
-Slowly add 6 cups chicken stock, 4 floz pork juices, reduce till gravy has a thick consistency, add mustard, vinegar, truffle oil, dashes of cinnamon. Season to taste .
-Portion out french fries or roast potatoes onto plates
-Top with generous amount of the confit pork, curds and gravy