Hilda, this one’s for you!
As most of you know I have been cooking my way through Zoe Nathan Loeb’s Huckleberry Cookbook; so far it’s been 13 days since publication and I’ve made 13 dishes. I’m on a roll! Obviously since these recipes are in a book not authored by me, it’s not kosher to include recipes in my posts about the dishes I’ve made . . . however, in response to Hilda’s comment on my last gallery post of Huckleberry recipes, I’ve got to spotlight this beer braised pork dish. It’s so easy you barely have to do anything!
Here’s the idea:
Brown the pork on all sides, not just top and bottom, and don’t be afraid of seeing some dark brown!
While your pork is relaxing in its rub and then browning, take a couple of onions, slice medium, toss with oil and salt, and place in a 500 F oven for 1/2 hour. Don’t be afraid of burnt onion.
After onions are done, add your pork to a dutch oven with the onions and a couple of bottles of light beer. Do not use dark beer because you’ll be reducing the sauce. Throw in 2 bay leaves also. If you need to add stock or water so that the meat is 3/4 submerged, do so.
Cook in a 300 F oven for 4 – 6 hours then let cool overnight in the fridge.
Next day (I let mine sit for 2 nights) skim the fat, remove the meat and shred, and cook down the sauce by half.
Return the meat to the dutch oven and reduce heat to low. Let meat cook for about 10 minutes.
Toast a couple of pieces of bread, fry a couple of eggs, and assemble dish: toast, pork, egg. It’s divine!