BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

COCOA-SALT RUBBED BASQUE PORK

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Ingredients:

  • ½ cup vegetable oil

  • 2# pork butt
  • As needed salt, pepper, coriander and cocoa powder
  • 2 ea yellow onions, diced
  • 2 bulbs garlic, peeled
  • 1 TBS ground cumin
  • 2 tsp thyme leaves
  • 1 tsp ground mustard
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • *As needed sea salt, coriander, pepper and cocoa powder

Method:

Heat oil in large saute pan; season pork with salt, pepper, coriander and coca powder and place in pan as oil is beginning to smoke. Sear on all sides and remove pork; reserve. Remove excess oil from pan and discard. Place onions and garlic in semi dry pan and cook to coat with pork particles called fond. Cook until onions are translucent and aromatic; place racks over vegetables and add 2 cups water to the pan; place pork over racks and cook covered with tight fitting lid or foil, and place in 400ºF oven. After one hour, remove and turn the pork pieces; cover again and cook for an additional hour or until pork is tender; remove and cool. At service, slice pork into 2 inch pieces; place oil in a large saute pan and cook pork on high heat to brown and crisp; heat through; adjust seasonings and serve with avocado salsa.




TO RECIPES

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