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Guadeloupean Porc Confit-Autopresse.eu

Guadeloupean Porc Confit-Autopresse.eu

Guadeloupean Porc Confit

2020-11-09 14:00:00

In contrast to basic French-style confit (for which meat is gradual cooked its personal fats), this Guadeloupean model is simmered in a flavorful broth. (Maura McEvoy/)(Maura McEvoy/)

Drumeaux makes use of a reduce of pork referred to as rouelle—a thick spherical slice with a bone within the heart, taken from the pig’s hind leg—that isn’t more likely to be sitting in your grocery retailer’s meat case. Particular-order it from a butcher, or substitute a 2‑inch‑thick, bone-in pork-­shoulder steak.

Featured in: Bokit: The Soul of Guadeloupe in a Sandwich

Gear


Guadeloupean Porc Confit

Chef David Drumeaux’s candy and savory pulled pork filling for Guadeloupe’s beloved bokit sandwich.
Yield: makes 2 1/2 cups
Time:

4 hours, 20 minutes

Elements

  • 2 lb. bone-in pork rouelle
  • Kosher salt and freshly floor black pepper
  • 1 tsp. cayenne pepper
  • 14 cup Dijon mustard
  • 23 cup darkish soy sauce
  • 23 cup candy soy sauce
  • juice from 2 medium limes (about ¼ cup)
  • 3 chive stems
  • 1 sprig recent thyme
  • 2 mini candy peppers, halved, stemmed, and seeded (or half a inexperienced bell pepper, stemmed and seeded
  • 34 cup sirop de batterie*

Directions

  1. Season the pork generously with salt and black pepper. Sprinkle with cayenne, then unfold the mustard over the meat and set apart.
  2. In a big pot, mix the darkish and candy soy sauces, lime juice, chives, thyme, and peppers. Deliver to a boil over medium-high warmth, then add the reserved pork. Cut back the warmth to simmer, then cowl and prepare dinner till the meat may be very tender when poked with a fork, about 3 hours. Take away from warmth, and put aside to chill to room temperature for about 1 hour, leaving the pork within the cooking liquid.
  3. Use tongs to switch the pork to a medium bowl, reserving the liquid. Take away and discard the fats and bone, then use two forks to shred the meat. Pour the sirop de batterie over the pork and put aside. Return the liquid to the range and reheat to a simmer; stir ¾ cup of it into the pork combination. (Use any leftover broth as a base for soup: Dilute it with water or inventory, then add noodles, greens, and many others.) Season to style with extra salt and black pepper.

*Whereas this darkish sugar-cane-based ­sweetener is obtainable at some Caribbean markets, you may also substitute ¼ cup molasses combined with ½ cup cane syrup (we desire Steen’s).

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