Prep 30 mins
Cook 2 hrs
I've had this recipe for years and it's well worth the time. I don't know where I got it-from the scribble's I'm sure some T.V. program. It's really, really good.
- 1 (5 lb) boneless pork butt
- 1⁄4 cup canola oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 3 bay leaves
- 3 star anise
- 1 teaspoon black peppercorns
- 1 stalk lemongrass, cut in half lengthwise
- 1⁄2 vanilla bean, split in half lengthwise
- 1 piece ginger (2-inch piece)
- 2 cups dry red wine
- 2 quarts chicken stock
- 1 bunch cilantro, tied
- 1 bunch mint, tied
- 1⁄2 cup chilled butter, , chopped
- 6 granny smith apples, peeled, cored and sliced
- 2 teaspoons strained passion fruit or 2 teaspoons strained passion fruit nectar
- 1⁄2 cup sherry wine
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 star anise
- 1 (2 inch) piece ginger
- Cut the pork into 4 pieces and roll up, tying each piece with butchers twine to secure.
- Heat canola oil and sear pork on all sides until a golden brown all over.
- Add the onion, vanilla bean and ginger.
- Saute for 2 minutes and add the wine, chicken stock, cilantro and mint.
- Bring to a boil adding the bay leaves, star anise, pepper and lemon grass.
- Reduce heat and simmer 1 1/2 hours or until meat is tender.
- Remove pork and set aside.
- Skim off fat and reduce liquid over medium high heat.
- You want 2 cups.
- Strain into a clean pan.
- Over lwo heat whisk in butter to form a brown sauce.
- Keep warm.
- Place all ingredients in a large saucepan and cook for 30 minutes.
- Remove anise and ginger and discard.
- Transfer apples and liquid to a food processor or blender and puree.
- Serve hot or cold.
- Putting it together------------------.
- In a saucepan reheat pork in the 2 cups of stock mixture.
- When hot remove pork and untie.
- Place on a large serving dish.
- Ladle brown sauce around pork and applesauce on top of pork.