The Dish : Pork Hash Recipe
The Dish: Pork Hash
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For the Filling: (can be made the day ahead)
-- 1 ea.......Boneless Pork Butt
-- 2 ea.......Oranges, sliced
-- 6 ea.......Garlic Cloves, peeled
-- 3 qts.......Pure Olive Oil
-- 1 T.......Peppercorns
-- 6 ea.......Thyme Sprigs
-- AN.......Kosher Salt
-- 3 ea.......Spanish Onions, Julienned
-- 3 cups.......heavy cream
-Rub pork butt with a generous amount of salt and refrigerate overnight
-Place pork butt in an oven proof casserole pan add oranges, garlic, peppercorn & Thyme. Add oil, cover with aluminum foil and cook in a 300 degree oven until tender. Approximately six hours.
-Remove pork from oil and let cool to room temperature.
-Caramelize onions on a medium low flame. While onions are cooking shred pork.
-Add shredded pork to caramelized onions, add cream and simmer for 10-15 minutes until mixture is thick. Beat mixture in a kitchen aid with paddle attachment until smooth. Season to taste with Salt.
-Cool Mixture until ready to use.
For the Rosti Cake:
-- 4 ea.......Large Idaho Potatoes, Peeled and shredded on box grater and seasoned with Salt
-- 1 ea.......Whole egg
-- 2 ea.......egg yolks
-- 1 ea.......Stick of Butter
- Heat an eight inch cast iron pan over medium heat.
- While pan is heating mix egg into the potatoes, place half a stick of butter in the pan
- Add half of the potato mixture then a half inch layer of confit pork filling, followed by the other half of the potatoes.
- Cook over medium heat for eight to ten minutes until crispy, slide potato cake onto a plate being careful not to break it.
- Melt the other half of the butter in the pan and flip the rosti uncooked side down and place into a 400 degree oven for fifteen to twenty minutes or until the internal temperature reaches 150 degrees.
- Remove from oven and let stand for ten minutes
- Slice into wedges and serve with fried eggs, cheddar cheese and hollandaise sauce
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