Recipes

Confit pressed pork shoulder, wild rice, parsnip purée, sour cherry jus

By Chef Michelle Forbes

Share

Ingredients

Confit Pork Shoulder

  • 5kg pork shoulder boned and rolled
  • 4 garlic cloves smashed
  • 1 bunch thyme
  • 1 bunch rosemary
  • 100mls apple juice
  • 6 star anise
  • 1 tablespoon allspice
  • Enough vegetable oil to cover shoulder

Wild rice

  • 1kg wild rice
  • 2 cloves finely chopped garlic
  • 1 brown onion, finely diced
  • 1 cup green peas
  • ½ bunch basil finely chopped
  • Chicken stock (enough to cover rice)

Parsnip purée

  • 1kg parsnips, peeled and roughly chopped
  • Pouring cream, enough to cover parsnips
  • 100ml butter

Sour cherry jus

  • 1 litres beef stock
  • 100g brown sugar
  • 100ml red wine
  • 100ml port
  • 50g tired sour cherries

Method

  1. 1.
    Pork shoulder: Rub pork shoulder with apple juice then all spice. Place in a roasting tray, cover with oil, add remaining ingredients and cover with foil. Slow roast for 12 hours at 85 degrees. Once cool enough to handle shred the pork meat with your hands, add seasoning, press into a tray, then place another tray onto the meat so it can be pressed. Weigh down in the fridge overnight. When set turn out pork and cut into portions approx 5cm x 10 cm.
  2. 2.
    Wild rice: In a pan sauté garlic and onion. Add wild rice and cover with chicken stock so it is approximately 2 cm above. Cook for 20 mins or until rice is al dente. (remember wild rice has a firmer texture than white rice ). Fold in peas and basil at the end. Season to taste.
  3. 3.
    Parsnip puree: Place parsnips in a pot and cover with cream. Slowly bring to a simmer and cook until soft. Season and add butter. Blend parsnips, slowly adding back the cream mixture until you have a purée consistency. Season.
  4. 4.
    Sour cherry Jus: Add all ingredients to a pot. Bring to the boil, the return to a simmer to slowly reduce to sauce consistency. Season.
  5. 5.
    For plating, sauté portioned pork in pan to crisp up the outside, and finish in the oven for ten minutes. On your plate place the parsnip purée, warmed wild rice mix, pork shoulder portion, and top with the sour cherry jus.