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Drunken Pork Shoulder with
 Cabbage and Pears



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Drunken Pork Shoulder with
Cabbage and Pears

Bistro: The Best of Casual French Cooking
by Gerald Hirigoyen, 1995, Sunset Books, Inc.


"Because pork shoulder is less expensive than the leg or the tenderloin
and becomes more tender with long cooking, it is a popular ingredient
in the flavorful stews of the French countryside. This "drunken"
version features pork marinated and cooked in plenty of robust
red wine."

Bouquet garni
[for example:
Several sprigs of fresh parsley
and fresh thyme, 8 whole peppercorns,
and 2 imported bay leaves tied in a
double thickness of cheesecloth]

2 white onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic
30 whole black peppercorns
5 cups dry red wine, such as
Cabernet or Merlot
Salt to taste, plus 1 tablespoon salt
3-pound boneless pork shoulder,
cut into 1-inch cubes
6 tablespoons olive oil
4 cups veal stock or chicken stock
1 head green cabbage, thinly sliced
3 tablespoons unsalted butter
1/4 vanilla bean, split in half lengthwise
3 ripe but firm pears, such as Comice, cored,
peeled and cut into 3/4-inch cubes
3 tablespoons chopped fresh parsley

In a large shallow non-aluminum dish, combine the bouquet garni, onions, carrots, celery, garlic, peppercorns, 4 1/2 cups of the red wine and salt to taste. Stir to mix. Add the pork and turn to coat evenly. Cover and
refrigerate for at least 5 hours or as long as overnight.
Drain the meat and vegetables in a sieve, capturing the marinade in a small saucepan. Bring the marinade to a boil, then remove it from the heat and
set aside. Separate the meat from the vegetables; set aside separately.
In a sauté pan over high heat, warm 4 tablespoons of the olive oil. Pat the meat dry with paper towels. Working in small batches, add the meat to the pan and brown on all sides, about 2 minutes. Transfer the meat to a large saucepan.
To the same sauté pan used for browning the meat, add the reserved vegetables and sauté over medium-high heat until they begin to brown,
about 5 minutes.
Transfer the vegetables to the saucepan holding the meat. Add the reserved red wine marinade. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Add the veal or chicken stock and return to a boil. Reduce the heat to medium and simmer, uncovered, until the pork is
tender, 50-60 minutes.
Meanwhile, fill another large saucepan two-thirds full with water, add
the 1 tablespoon salt and bring to a boil. Add the cabbage, return to a
boil and cook until wilted, about 2 minutes. Drain the cabbage, rinse
with cold water and drain again.
In a frying pan over medium heat, melt the butter. Add the cabbage
and sauté for 2 minutes. Remove from the heat and set aside.
In another small sauté pan, combine the remaining 1/2 cup red wine,
the vanilla bean and the pears and bring to a boil. Reduce the heat to
medium and simmer, turning the fruit every few minutes, until tender,
5-10 minutes.
Drain the meat and vegetables in a sieve, capturing the juices in a
bowl. Cover the juices to keep them warm. Separate the pork from
the vegetables; discard the vegetables.
Arrange a bed of the cabbage on a warmed platter. Place the pork
on top of the cabbage, and pour the juices over the top. Scatter the
poached pear cubes around the meat. Garnish with the parsley and
serve at once.
Serves 6.

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