Behind the Recipes
Porcelet by Chef Kerry Heffernan
Makes 3 servings
INGREDIENTS:
3 lbs. boneless Porcelet shoulder, rolled and tied into two equal logs
1/2 cup of mirepoix, equal parts celery onion and carrot, all medium diced
1/4 cup grapeseed oil
2 quarts brown veal, pork or chicken stock.
*For a deliciously rich stock, try D'Artagnan's Veal Demi-Glace or Duck and Veal Demi-Glace
1/2 cup slivered almonds
1/2 cup each of Wondra flour and Panko bread crumbs (for breading)
2 eggs beaten (for breading)
Salt and pepper to taste
PREPARATION:
1. Season both Porcelet rolls well with salt and pepper and brown in a large casserole in 2 tablespoons of the oil, then remove.
2. Add the mirepoix and sweat until slightly colored and soft (3-5 minutes).
3. Add the Porcelet, cover with the stock and bring to a simmer. Simmer the Porcelet slowly in the oven until just tender, 1-2 hours, depending on the oven and the size of the Porcelet rolls, skimming frequently to remove excess fat.
4. Remove and let cool completely in the broth.
5. When cooled, remove the Porcelet from the broth and transfer the broth to a casserole. Slowly reduce the broth on the stove top to 1/4 of its volume; skim and monitor the reduction as you prepare the Porcelet.
6. Slice the Porcelet rolls into 4 equal sized pieces per roll. Remove the string and bread one side only, dredging in flour first, then dipping in the egg mixture followed by the panko and slivered almonds mixed together.
7. Heat a small amount of oil in a sauté pan and gently caramelize the cut side of each of the pieces. When ready, turn the uncoated side into the reduced broth to reheat gently before serving.
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