Pork Shoulder with Pineapple and Broccoli Recipe

Pork Shoulder With Pineapple And Sesame Broccoli

This recipes comes from the February, 2017 issue of Bon Apetit.  I’ve found most recipes from the magazine leave a bit to be desired, but this was a really good one.  It’s also by a chef who’s focused on healthy eating which is a nice plus.

I found the dressing on the brocolli was too much.  I’d suggest using half or maybe even less.  Otherwise this came out great!

Ingredients

  • 1 1½–2-pound skinless, boneless pork shoulder (Boston butt) or 4 pork blade chops
  • Kosher salt
  • 1 1-inch piece ginger, peeled, finely grated
  • 1 garlic clove, finely grated
  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  • 1 tablespoon plus 2 teaspoons soy sauce
  • 1½ pounds broccoli
  • 3 small shallots, thickly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon vegetable oil
  • ½ small pineapple, peeled, cut into ½-inch pieces
  • 1 tablespoon unsalted butter

Preparation

Place a roasting pan in oven; preheat to 450°. Cut shoulder into four 1″-thick steaks; season with salt. Whisk ginger, garlic, 1 Tbsp. vinegar, and 1 Tbsp. soy sauce in a small bowl. Set both aside.

Remove stalk from broccoli. Peel, trim, and slice into ¼”-thick planks. Divide broccoli into large florets. Blanch stems and florets in a large saucepan of boiling salted water until bright green, about 10 seconds. Transfer to a rimmed baking sheet; let cool. Pat dry and toss in a medium bowl with shallots, olive oil, and sesame seeds; season with salt.

Heat vegetable oil in a large skillet, preferably cast iron, over medium-high. Cook reserved pork, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the thickest part registers 135°–140° for medium, about 3 minutes. Transfer to a cutting board and let rest 10 minutes.

Pour off fat from skillet and cook pineapple, tossing often and adding a splash or so of water if needed to keep mixture saucy, until slightly softened and browned in spots, about 3 minutes. Add 1 Tbsp. butter along with any pork juices on cutting board; toss until sauce is glossy and emulsified. Stir in remaining 2 tsp. vinegar and soy sauce. Season with salt.

Meanwhile, transfer broccoli mixture to hot roasting pan. Roast until lightly browned but still crisp-tender, 8–10 minutes. Add to reserved dressing and toss to coat; season with salt. Serve pork with pineapple and broccoli.

Source: Pork Shoulder with Pineapple and Broccoli Recipe | Bon Appetit

Leave a Reply

Your email address will not be published. Required fields are marked *