Sunday, October 27, 2013

Roasted Pork With Kale and Fried Gnocchi


Roasted Echine* of Pork With Kale and Fried Gnocchi:
  • 1 3/4 lbs of porc echine roast, trussed.
  • 1 bunch of red dino kale; rinsed, stemmed and hand torn.
  • 1 1/2 cup of roughly chopped savoy cabbage leaves.
  • 1/4 cup of Belgian beer.
  • 1 1/2 tablespoon of goat butter.
  • 2 tablespoons of grade-A maple syrup.
  • 1/3 cup of fresh raspberries.
  • 2 rashers of smoked bacon, cut into lardon.
  • 1/2 cup of roughly chopped chanterelles.
  • Fennel spiced salt, approximately 2 teaspoons.
  • 1 package of potato gnocchi or hand made gnocchi (about 2 1/3 cups loose and uncooked).
  • 1/2 tablespoon of unsalted butter.
  • Olive oil.
  • 18-month gouda for garnish.
  • Peppercorn to taste.
Fennel salt is a mixture of fennel seeds, crushed, fennel pollen and sea salt. Salt the outside of your roast on all sides with this and let it rest on the counter as you prepare your kale, savoy cabbage and mushrooms.

Start, as with any roast, with opening all your windows and turning up the fan and searing the roast in a hot roasting pan over high heat on the stove top (with a little olive oil).

Sear for at least two minutes a side to get some nice browning, then transfer the roast back to the butcher paper or onto a resting plate while you deal with the mushrooms and bacon.

When the bacon is crispy and the chanterelles are nicely browned, add kale and cabbage, a pinch of kosher salt and the beer. Cover and reduce for a moment. Transfer the roast and any juice that may have leaked to the roasting pan on top of the kale. Pour maple syrup over the echine.

Roast, covered, for about 35 minutes in a 300ºF oven.


Remove the roast and place it on a resting plate.

Return kale to stovetop and reduce liquids for a few minutes over medium heat.

After 5 or 6 minutes, remove the trussing twine and slice the roast. If rare in the center, that's fine, simply return the sliced roast to the roasting pan plus any leaked juices and cover. Turn off the stove and let the steam from the kale cook the roast to a nice medium doneness for another few minutes.

Remember: you can always fix undercooked, but you can never fix overcooked.

Arrange on a serving platter, leaving behind whatever residual fluid the pork and the kale give up.

Return pan to stove and heat raspberries until they begin to break apart, then turn off heat and mount with butter.

Add fresh cracked pepper to taste, and spoon raspberry sauce over the pork roast and kale.

Bring a 4 quart sauce pan to the boil. Add a heavy handful of kosher salt.

Rinse your roasting pan and return to the stove over high heat.

Add you gnocchi dumplings to the water and stir.

Timing here is key.

When the dumplings begin to float you are ready to introduce olive oil (about a table spoon and a half) and butter to your roasting pan. Reduce heat. When the butter begins to brown, transfer gnocchi to the pan using a slotted spoon. Move gnocchi around to prevent sticking.

Return heat to high and sautée gnocchi until they brown and crisp up.

Transfer to a serving bowl and garnish with grated gouda.

Pair with a light to medium bodied wine, like this lovely Rioja we found at the local wine shop:

My sister has taken the Riedel side of the great Riedel/Spiegelau debacle.
(* The butchers are calling this cut of pork a coppa roast, but I will stubbornly refer to it by the French term. )

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The Swinery
3207 California Ave SW
Seattle, WA ~ 98116
206.932.4211