Shredded Pork with Golden Raisins, Wild Rice Pancakes and Pecan Sauce
Wild rice pancakes topped with shredded pork and pecan sauce for a special treat.
- 3/4 pound pork
- Salt and pepper
- 1 cup chopped Spanish onions
- 1 cup chopped leeks
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped red bell peppers
- 2 jalapenos, seeded and chopped
- 3 tablespoons peeled, chopped fresh gingerroot
- 3 cloves garlic
- 2 tablespoons canola oil
- 3 cups chicken stock
- 1/2 cup chopped California golden raisins
- 1/2 cup pecans, toasted and chopped
- 2 tablespoons chopped fresh marjoram
- 2 tablespoons vinegar
- 3 tablespoons butter
Wild Rice Pancakes
- 1 tablespoon chopped onions
- 2 teaspoons walnut oil
- 1 teaspoon butter
- 1 egg
- 1 egg yolk
- 1/2 cup milk
- 1/2 cup flour
- 1 tablespoon baking powder
- Pinch of salt
- 3/4 cup cooked wild rice
- 1/4 cup chopped scallions
- 1/2 cup chopped dried cherries
- 1 tablespoon chopped parsley
- Canola oil, for cooking
Season the pork with salt and pepper. Cook the onions, leeks, carrots, celery, bell peppers, jalapenos, ginger and garlic with the canola oil in a small roasting pan over medium heat for 10 minutes or until the vegetables are caramelized. Place the pork on top of the vegetables and roast at 450°F for 10 minutes. Reduce the temperature to 300°F. Add the stock and enough water to cover three-quarters of the pork. Roast the pork, basting every 30 minutes, for 2 1/2 to 3 hours or until tender when pierced with a fork and temperature in center is 160°F.
Remove the pork from the braising liquid; set aside to cool slightly. Strain the braising liquid through a fine-mesh sieve. Shred the pork into small pieces with a fork; add the raisins and season to taste with salt and pepper.
Simmer the braising liquid for 20 minutes or until it is reduced to about 1 1/4 cups. Remove 1/2 cup of the braising liquid and add it to the shredded pork. Add the pecans, marjoram and vinegar to the remaining liquid and whisk in the butter. Season to taste with salt and pepper.
Wild Rice Pancakes
Sauté the onions in the walnut oil and butter for 2 to 3 minutes or until light golden brown. Place the egg, egg yolk and milk in a medium bowl and whisk together until well blended. Sift together the flour, baking powder and salt. Add the egg mixture and whisk until smooth. Fold in the wild rice, cooked onions, scallions, dried cherries and parsley. Spoon 2 tablespoons of the pancake batter into a lightly oiled nonstick sautépan and cook the pancake for 1 minute on each side. Repeat this process for all of the pancake batter.
Place 3 of the wild rice pancakes in the center of each plate and arrange some of the shredded pork on top of the pancakes. Spoon some of the sauce over the pork and around the plate.
From: The Kitchen Sessions with Charlie Trotter, Ten Speed Press, 1999
Nutrition Facts Per Serving
Calories 790 (50% from fat); Total Fat 44g (sat 13g, mono 19g, poly 8g, trans 0g ); Cholesterol 215mg; Protein 35g; Carbohydrate 66g; (Dietary Fiber 7g; Sugars 29g; ); Iron 5mg; Sodium 1250mg; Calcium 355mg; Potassium 904mg
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