Valentine Recipe: Chef Laurent

PORK SHOULDER IN THE ISLANDS FLAVORS.

Yield: 6 servings.

INGREDIENTS:

2 lbs of pork shoulder, cut into large cubes

4 large bok choy washed, leave separated

1 large white onion, diced

3 garlic cloves, sliced

1 green apple, diced

1 banana, diced

1 tbsp tomato paste

1 tbsp fresh ginger, chopped

2 lemons, zest and juice

1 stalk lemongrass

1 cup dry white wine

½ cup dark rum

1 quart chicken stock

3 cups coconut milk in can

3 tbsp regular curry powder

3 tbsp cumin powder

2 tsp espelette peppers or cayenne

2 tbsp olive oil

1 tbsp unsalted butter, melted

1 tbsp mint coarsely chopped

1 tbsp cilantro coarsely chopped

salt/pepper to taste

PROCEDURE:

In a large cast iron pot, high heat. Add olive oil, sear the pork until golden brown each side. Add

salt and pepper.

Remove the pork from the pot. Add the butter, onions, garlic, apples, and bananas. Cook on

high heat until golden brown. Add the spices and ginger. Cook for 2 minutes. Add the tomato

paste, mix well. Add the white wine, rum, and chicken stock. Bring to a boil. Add the pork ,and

the coconut milk. Add the lemon grass and espelette peppers.

Bring to a boil and low the heat until simmering. Simmer like this for 2 hours minimum. The meat

needs to become very tender.

When the meat is done, remove from the pot. In high heat, reduce the sauce until the sauce

becomes a soft cream.

Add the bok choy. Cook for 10 minutes. Put back the pork into the pot, remove the lemon grass.

Add the lemon juice and zest. Add the mint and cilantro.

Taste for seasoning.

TO SERVE:

Served in the pot family style with Jasmine rice.

Chef Laurent Manrique | Cassoulet from Gascony

Cassoulet

Course Main Course
Cuisine French
Keyword cassoulet, beans
Prep Time 30 minutes
Cook Time 2 hours 31 minutes

Ingredients

  • 2 lbs Tarbais beans (butter beans work as substitute)
  • 6 ounces Bacon (left whole and cut into larger pieces)
  • 3 Duck leg Confit (Cut in half at joint)
  • 1/2 pound Garlic sausages (Cut into thick pieces)
  • 1/2 cup Duck Fat
  • 3 ounces Chicken Stock
  • 6 cloves Garlic (Peeled and crushed)
  • 1 Large Large Onion Diced
  • 10 pieces Peppercorn Pieces (salt and pepper to taste)
  • 1 Large Thyme Bouquet
  • 2 TBSP Tomato Paste

Instructions

  1. Prep: Soak the beans in cold water over night. Make sure the beans are covered with

    water at all times, you may need to add extra water.

    Pre heat your oven at 325 F.

    Heat up your large cast iron cocotte on high. Add 1 tbs of duck fat.

    Sear the pork sausage until golden brown, then garlic sausage pieces, then the smoked

    bacon. Make sure to do these separately.

    Remove the meat from the pot, and place on baking platters (pyrex works great)

    In the pot, with the left over grease, sweat the onions, garlic, tomato paste, and thyme.

    Add the veal demi glace and 4 cups of stock.

    Add the beans. Simmer uncovered for one hour.

    During the same time: Take your baking platters with all the meat inside except the

    duck.

    Cover with one cup of chicken stock.

    Braise in oven for 30 minutes.

    Remove the meat. Keep the braising liquid.

    After one hour, taste your beans and seasoning.

    Add delicately the pork sausage, garlic sausage, bacon, and your duck legs inside.

    Braise in the oven for 2 hours. Make sure during that time that the beans don’t get too

    dry. Add the braising liquid if necessary. The beans need to stay very moist.

    The cassoulet will create a natural crust. Brake this crust several time and add liquid for

    the moisture.

    Bon appetit !