YIELD: 12 SERVINGS
For the pork:
3 lbs. boneless pork shoulder, trimmed
salt and pepper, to taste
¼ cup olive oil
2 large carrots
3 stalks celery
6 cloves garlic
4 each fresh rosemary, thyme and oregano sprigs
1 cup dry red wine
32 oz. chicken stock
For the onions:
1 lb. yellow onion, ½" thick sliced
¼ cup olive oil
2 Tbsps. fresh thyme, chopped
2 Tbsps. fresh rosemary, chopped
salt and pepper, to taste
For the vinaigrette:
1 large shallot
1 clove garlic
1 Tbsp. Dijon mustard
¼ cup champagne vinegar
¼ cup red wine vinegar
1 cup extra virgin olive oil
salt and pepper, to taste
6 heads Bibb lettuce, cleaned and torn
24 large eggs
- For the pork: Heat oven to 325°F. Season pork with salt and pepper. In large roasting pan, heat oil. Sear pork on all sides; remove from pan.
- Stir in carrots, celery, garlic and herbs. Saute 3 to 5 minutes until browned. Deglaze pan with red wine. Return pork to pot; add stock. Cover tightly with foil and cook for 2 hours or until meat is fork-tender. Shred pork and keep warm in braising liquid.
- While pork is cooking, coat onions with olive oil, thyme and rosemary. Season with salt and pepper to taste. Grill for 3-5 minutes on each side until deep golden brown; reserve.
- For vinaigrette: Add shallot, garlic and mustard to blender or food processor. Add vinegars. Puree until smooth. Slowly pulse in oil just until incorporated. Season with salt and pepper to taste.
- Toss lettuce with vinaigrette, as desired. Portion 4 oz. lettuce onto each serving plate. Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 qt. water) until whites are set (completely firm) and yolks begin to thicken (not runny but not hard). Remove and keep warm.
- To serve: top each salad with a grilled onion slice, about 2.5 oz. of pork and 2 poached eggs. Serve immediately.
Photo and recipe: American Egg Board
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