Chef Dave Omar Archives - Passion for Pork

You may have noticed that pomegranates have started to make a more prominent appearance in grocery stores, that’s because the season is typically October to February. The unique fruit flavour was featured by Chef Dave Omar who featured a braised pork shoulder with pomegranate molasses sauce at Zinc Restaurant during Alberta Pork’s June is Pork Month promotion.

For this recipe you don’t have to worry about the challenge of de-seeding a pomegranate, because Chef Omar makes things easier by sharing his recipe for pomegranate molasses which uses the juice and not the seeds. (If you aren’t up for that, pop by the Italian Centre for some pre-made molasses).

Braised Pork Shoulder with Pomegranate Molasses Sauce
Recipe courtesy of Chef Dave Omar, ZINC Restaurant

3 lb piece Alberta pork should (trimmed of silver skin and excess fat) and cut into 2 pieces
½ Tbsp toasted fennel seeds
3-4 medium carrots, peeled and sliced
1 large onion (1 lb), peeled and sliced
3 cloves garlic
2 bay leaves
1 cup white wine
2 cups water
1 tsp paprika
1 tsp oregano
¼ tsp black pepper
½ tsp kosher sale
¼ cup cold pressed canola oil
4 cups beef stock
2 Tbsp pomegranate molasses*

Rub pork (delete Alberta) with spices and canola oil and allow to rest in fridge for one hour. Heat a large sauté pan and sear all sides of the meat. Place into a deep oven-proof dish. Add carrots, onions, wine and water. Cover with parchment paper and foil. Braise at 300 F for 3 hours, or until pieces are fork tender. Carefully remove pork (delete Alberta) pieces to a parchment lined baking sheet to cool.

Remove bay leaves and puré the braising liquid. Add stock and pomegranate molasses. Cook for 25 minutes on medium heat.

Serve with roasted baby potatoes and a good hearty bread to make sure you get all that beautiful sauce.

Serves 6

*Pomegranate molasses is available at the Italian Centre Shops, or make your own using Dave Omar’s recipe.

Pomegranate Molasses (makes 3 cups)

7 cups pomegranate juice
1 cup white sugar
1 cup packed Demerara sugar
½ cup lemon juice

Place all ingredients into a heavy pot and bring to a boil to dissolve the sugars. Reduce heat to medium

I have more Alberta Pork love from this year’s FEASTival of Fine Chefs with a recipe from Chef Omar.The four-course dinner prepared by some of the finest and most creative chefs Edmonton means chefs have to think outside (or inside) the box to come up with creative menus. Prior to this 25th anniversary event, hosted by the Alberta Food Processors Association, each participating chef and restaurant was handed a different mystery box of goods containing locally sourced ingredients including proteins such as Alberta Pork.

This year Chef David Omar of Zinc Restaurant started the evening off with a Smoked Pork Hock Rillette appetizer
liquid and reduce with seasonings below:

3 whole peeled garlic cloves
Pinch crushed chilis
1/8 tsp allspice
¼ tsp whole coriander
¼ tsp whole mustard seeds
10 sprigs fresh thyme
2 bay leaf
¼ tsp whole black peppercorns

Reduce to ¼ original volume and strain through new cheesecloth. Reserve hot for use.

4 oz thin sliced shallots
1/8 lb butter
Pinch black pepper

Sweat shallots in sauté pan until tender. Add shredded pork hock and cook to soft. Add pork stock reduction and cook until liquid is reduced by another ¼.Portion into eight 2 oz jars. Press into jar to remove air pockets and smooth top surface flat.

1/8 lb butter
1 tbsp chopped parsley

Melt butter in sauté pan until just brown on edges, fold in parsley and spoon on top of jarred meat immediately.

Serve with mustard, pickles, relish and crostini. Enjoy

Tag: Chef Dave Omar

Chef Omar’s Braised Pork Shoulder with Pomegranate Molasses Sauce

Zinc Restaurant Chef Omar Recipe: Smoked Pork Hock Rillettes