Braised pork and hazelnut gremolata toasts

Based on 9 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Medium 👍
30
min.
Preparation
370
min.
Baking
0
min.
Resting

Ingredients

Pieces:-6+
1 kg pork neck
50 g hazelnuts
onions
carrots
5 cloves garlic
2 tsp cumin seeds
660 ml dark beer
15 g parsley
10 g chives
lemon
½ tsp pink peppercorns
6 tbsp olive oil
6 slices sourdough bread
salt
pepper
vegetable oil (for frying)
Metric
Imperial

Utensils

  • 2 ovens
  • 3 cutting boards
  • 3 knives
  • ovenproof pot (large)
  • baking sheet
  • fine grater
  • citrus press
  • mortar and pestle
  • frying pan
  • bowl
  • fine sieve
  • saucepan

Nutrition per serving

Cal
708
Protein
36 g
Fat
47 g
Carb
29 g
  • Step 1/8

    Preheat oven to 85°C/185°F. Season the pork neck all over with salt and pepper. Halve the onions, roughly chop carrots, and crush most of the garlic cloves.
    • 1 kg pork neck
    • onions
    • carrots
    • 4 cloves garlic
    • salt
    • pepper
    • oven
    • cutting board
    • knife

    Preheat oven to 85°C/185°F. Season the pork neck all over with salt and pepper. Halve the onions, roughly chop carrots, and crush most of the garlic cloves.

  • Step 2/8

    Heat a large pot over medium-high heat. Add vegetable oil, then sear the pork shoulder on all sides, approx. 2 min. per side. Add the cumin seeds, vegetables, and dark beers. Bring to a simmer, then cover and transfer to the oven.
    • 2 tsp cumin seeds
    • 660 ml dark beer
    • vegetable oil (for frying)
    • ovenproof pot (large)

    Heat a large pot over medium-high heat. Add vegetable oil, then sear the pork shoulder on all sides, approx. 2 min. per side. Add the cumin seeds, vegetables, and dark beers. Bring to a simmer, then cover and transfer to the oven.

  • Step 3/8

    Bake at 85°C/185°F for approx. 6 hrs., until pork is completely fork tender and cooked all the way through.
    • oven

    Bake at 85°C/185°F for approx. 6 hrs., until pork is completely fork tender and cooked all the way through.

  • Step 4/8

    Once the pork is cooked, make the hazelnut gremolata, toast the hazelnuts on a baking sheet at 150°C/300°F for approx. 10 min. or until golden and fragrant. Let cool.
    • 50 g hazelnuts
    • baking sheet

    Once the pork is cooked, make the hazelnut gremolata, toast the hazelnuts on a baking sheet at 150°C/300°F for approx. 10 min. or until golden and fragrant. Let cool.

  • Step 5/8

    Mince remaining garlic, parsley, and chives. Zest lemon and juice half the lemon. Roughly grind pink peppercorns in a food processor or mortar and pestle. Finely chop hazelnuts.
    • 1 clove garlic
    • 15 g parsley
    • 10 g chives
    • lemon
    • ½ tsp pink peppercorns
    • cutting board
    • knife
    • fine grater
    • citrus press
    • mortar and pestle

    Mince remaining garlic, parsley, and chives. Zest lemon and juice half the lemon. Roughly grind pink peppercorns in a food processor or mortar and pestle. Finely chop hazelnuts.

  • Step 6/8

    Heat one third of the olive oil in a pan over medium-high heat and add the garlic and pink peppercorns. Swirl the pan and let cook for approx. 2 min. then transfer to a bowl. Add the lemon zest, hazelnuts, remaining olive oil, lemon juice, chopped parsley, and chives. Season to taste with salt, then add some more olive oil, if needed. Stir well.
    • 6 tbsp olive oil
    • salt
    • frying pan
    • bowl

    Heat one third of the olive oil in a pan over medium-high heat and add the garlic and pink peppercorns. Swirl the pan and let cook for approx. 2 min. then transfer to a bowl. Add the lemon zest, hazelnuts, remaining olive oil, lemon juice, chopped parsley, and chives. Season to taste with salt, then add some more olive oil, if needed. Stir well.

  • Step 7/8

    Once the pork is cooked, remove from the oven and the pot and slice. Strain the roasting pan juices through a sieve and reduce sauce in the saucepan over medium heat until thickened.
    • cutting board
    • knife
    • fine sieve
    • saucepan

    Once the pork is cooked, remove from the oven and the pot and slice. Strain the roasting pan juices through a sieve and reduce sauce in the saucepan over medium heat until thickened.

  • Step 8/8

    To assemble the toasts, pile a portion of sliced pork on top of the toasted sourdough bread and drizzle with gravy. Finish with a spoonful of hazelnut gremolata. Enjoy!
    • 6 slices sourdough bread

    To assemble the toasts, pile a portion of sliced pork on top of the toasted sourdough bread and drizzle with gravy. Finish with a spoonful of hazelnut gremolata. Enjoy!