Pork shoulder with vegetable ragout

We're making Pork Shoulder with Vegetable Ragout and Sweet Corn Soubise with Chef Jonathan Cambra of the Boat House Restaurant. Cambra is the Signature Chef and a March of Dimes Event next week.

Braised Pork

Ingredients:
4lbs. – bone-in pork shoulder, cut into 1lb pieces
1 celery stick, washed and chopped in .5inch pieces
1 carrot, washed, peeled and chopped in .5inch pieces
1 Spanish onion, peeled and chopped in .5inch pieces
2 cloves Whole garlic
1 cup white wine
2 cups tap water
2 Bay leaves
4 sprigs of fresh thyme
¼ cup vegetable oil
Kosher salt and cracked black pepper, to season the pork and the braising liquid.
 

Steps:
1. Season pork heavily with kosher salt and coarse black pepper set aside, pre heat a large roasting pot with vegetable oil when oil is hot, carefully add the pork shoulder placing them in oil away from you, brown on all sides until protein is caramelized, this will take some time, be patient, all the flavor depends on these first steps
2. Remove pork from pan and add vegetables, caramelize in the same pot
3. Deglaze with wine, reduce by half
4. Add shanks back into pot
5. Add water, to cover pork, add bay leaf and thyme bring to simmer.
6. Cover and transfer to pre heated oven at 300`. Cook until tender. About 2-3 hours. Remove pork from cooking liquid, cook and cut into bite size pieces, set aside to finish the dish. Reserve some of the pork cooking liquid for finishing the vegetables.

Corn Puree

Ingredients:

4 corn on the cob, remove husk and cut off kernels
1 shallot, peeled, and minced
1T canola oil
1 cup vegetable stock
Kosher Salt
Ground white pepper

Steps:

1. In large sauté pan heat oil, sweat the shallots without coloring them. Start to season with salt and white pepper.
Cook until onion is soft and tender.
2. Deglaze with wine, reduce by half. Add veggie stock, bring to boil, reduce by ½.
3. Fold in corn, season with salt and pepper, cook for five minutes
4. Remove form heat
5. In batches add corn mixture to blender to achieve a smooth puree consistency, add a bit of tap water if puree is too thick. Season to taste with salt and pepper.

Vegetables

Ingredients:

1 zucchini, small diced
1 summer squash, small diced
1lb green beans, blanch beans in salted boiling water for 8 seconds and cool in ice bath
 

To Assemble Dish:

1. Pre heat a sauté pan, with 1T olive oil
2. Add squashes to pan, season with salt and pepper cook for 2 to 3 minutes
3. Fold in cooked beans
4. Deglaze with a small amount of the reserved pork liquid,
5. Add in cooked warm pork, season to taste with salt and pepper.
6. Start the plaiting with a small amount of corn puree, top with pork/vegetable mixture and serve