Braised pork and hazelnut gremolata toasts

Braised pork and hazelnut gremolata toasts

Based on 10 ratings

"Inspired by one of my favorite restaurants from my hometown (shout out to Minneapolis, Minnesota!), this toast is hearty enough to be a meal but can also be served as an appetizer for a casual get together. For a more rustic look, shred the pork neck instead of slicing it. Be generous with the hazelnut gremolata, and if you have any extra, save it and serve it with simple grilled vegetables, meats, or atop salads or fried eggs."

Difficulty

Medium 👍

Preparation

30 min

Baking

370 min

Resting

0 min

Ingredients

2Servings
kg
pork neck
16⅔ g
hazelnuts
onions
carrots
1⅔ cloves
garlic
tsp
cumin seeds
220 ml
dark beer
5 g
parsley
3⅓ g
chives
lemon
tsp
pink peppercorns
2 tbsp
olive oil
2 slices
sourdough bread
salt
pepper
vegetable oil (for frying)
MetricImperial

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

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Nutrition per serving

Cal708
Fat47 g
Protein36 g
Carb29 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.
    • kg pork neck
    • onions
    • carrots
    • 1⅓ 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.
    • tsp cumin seeds
    • 220 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.
    • 16⅔ 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.
    • clove garlic
    • 5 g parsley
    • 3⅓ g chives
    • lemon
    • 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.
    • 2 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!
    • 2 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!

  • Enjoy your meal!

    Braised pork and hazelnut gremolata toasts

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