My friend Dana cooked at an underground dinner recently. The menu is based on her love for Americana and while the dishes all sound lovely (see link), I've got my eye on the pork dish for sure!
Coca Cola Braised Pork
by Dana Cree
10 pounds pork shoulder roast, cut into 1 pound pieces
½ cup garam masala spice mix
Salt
2 litres of coca cola
2 cups chicken stock
4 yellow onions cut into ¾ inch round slices
4 inches of fresh ginger, cut into disks
¼ cup black peppercorns
Rub the pork with salt and a generous coat of garam masala.
Place a large pan over high heat and add a layer of cooking oil. Place the rubbed pork in the hot oiled pan and cook breifly, searing the outside to a nice brown on all sides.
Meanwhile, heat the stock and cola in a large stock pot. While the stock is heating, line a large roasting pan with the onions, ginger, and peppercorns.
When the pork has finished searing, place it on the bed of onions and ginger, and cover it with the hot cola/stock mixture. Cover the entire pan with foil or a fitted lid and cook at 300 degrees for 5 hours.
After 5 hours, the pork should be tender enough to fall apart when pressed. Pull the pork from the braising liquid and set aside. Reserve 3 cups of the braising liquid, discarding the remainder. Strain the reserved liquid through a fine mesh strainer into a small saucepan.
Cook the liquid over medium low heat until it has reduced by half and becomes thick and glossy.
Break the cooked pork up as you would for pulled pork, and mix with the reduced braising liquid.
http://www.tastingmenu.com/2007/03/18/menu-americana-vagabond-seattle-wa/
Coca Cola Braised Pork
by Dana Cree
10 pounds pork shoulder roast, cut into 1 pound pieces
½ cup garam masala spice mix
Salt
2 litres of coca cola
2 cups chicken stock
4 yellow onions cut into ¾ inch round slices
4 inches of fresh ginger, cut into disks
¼ cup black peppercorns
Rub the pork with salt and a generous coat of garam masala.
Place a large pan over high heat and add a layer of cooking oil. Place the rubbed pork in the hot oiled pan and cook breifly, searing the outside to a nice brown on all sides.
Meanwhile, heat the stock and cola in a large stock pot. While the stock is heating, line a large roasting pan with the onions, ginger, and peppercorns.
When the pork has finished searing, place it on the bed of onions and ginger, and cover it with the hot cola/stock mixture. Cover the entire pan with foil or a fitted lid and cook at 300 degrees for 5 hours.
After 5 hours, the pork should be tender enough to fall apart when pressed. Pull the pork from the braising liquid and set aside. Reserve 3 cups of the braising liquid, discarding the remainder. Strain the reserved liquid through a fine mesh strainer into a small saucepan.
Cook the liquid over medium low heat until it has reduced by half and becomes thick and glossy.
Break the cooked pork up as you would for pulled pork, and mix with the reduced braising liquid.
http://www.tastingmenu.com/2007/03/18/menu-americana-vagabond-seattle-wa/
