A Holiday Recipe from FareStart Chefs Danielle Ott & Kelli Nehls
The holidays can be a special time for gathering with friends, family and neighbors. It’s also the season of great food. FareStart Executive Chef Danielle Ott collaborated with Chef Kelli Nehls to create a delicious dish for our community--- including some of our meal clients. There’s also a vegetarian version using jackfruit. Enjoy!
Apple Cider Braised Pork
- Prep time: 30 minutes
- Cooking time: 3 hours 30 minutes
- Yield 8-10 servings
- 3-4 lbs boneless half pork butt roast, cut into 3-4 pieces
- 8-10 cloves garlic, cut in half lengthwise
- 2 tbsp olive oil or olive oil blend
- 1 ½ cups apple cider
- ½ cup chicken broth (or vegetable broth if also making the Jackfruit version to keep things simple)
- 2 tbsp Dijon mustard
- 1 large red onion, thinly sliced
- 3 medium Granny Smith apples, peeled, cored and cut into half inch thick slices
- Kosher salt and ground black pepper
- Preheat oven to 325F and ensure the cooking rack is in the center of the oven.
- Whisk together the apple cider, broth, apple cider vinegar, and Dijon mustard and set aside.
- Stud the pork with garlic by carefully cutting small deep slits into each piece of pork and then insert the sliced garlic into the pocket. Season with at least 1 tbsp kosher salt and ground black pepper or to preferred taste.
- Sear the pork. Using a heavy-bottomed oven-safe pot with a lid (Dutch oven works great), heat the oil over medium-high heat. When the oil is hot, carefully add the garlic-studded pork (2 pieces at a time) and cook each side for approx. 3-4 minutes or until deeply golden browned.
- After all pieces have been seared, add them all back to the pot and pour the apple cider brining mixture over the pork. Bring the mixture to a boil, then cover the pot & transfer to the oven. Cook for 2 ½-3 hours, until the pork is tender. About 30 minutes before you are ready to remove the pork from the oven to shred, take out of the oven and carefully stir in the sliced red onions and apples. Cover and return to oven for the remaining 30 minutes, or until the onions & apples have softened.
- Let the pork rest for at least 30 minutes before shredding.
- Optional: Serve with Katsu sauce.
Apple Cider Braised Jackfruit
- Prep time: 20 minutes
- Cooking time: 60 minutes (for the braised jackfruit)
- Yield 4 servings
- 1# water-packed canned jackfruit (if using brined, rinse it well before using), strained and shredded
- 2 tsp minced garlic
- 1 ½ tsp olive oil or blended oil
- 6 tbsp apple cider
- 2 tbsp vegetable stock
- 1 tbsp apple cider vinegar
- 1 ½ tsp Dijon mustard
- ¼ cup red onion, thinly sliced
- 1 small Granny Smith apple, peeled cored and cut into thin slices
- Kosher salt and ground black pepper
- Preheat oven to 325F, ensuring the oven rack is in the center of the oven.
- Whisk together the minced garlic, oil, apple cider, vegetable stock, apple cider vinegar and Dijon mustard.
- Combine the shredded jackfruit, sliced apples, and onions, into a pot or small backing pan, and pour in the braising mixture, season with salt and pepper to taste. Cover and put in oven for approx. one hour or until the onion and apple are soft and most of the liquid has been absorbed.
- While the jackfruit is braising make the fall-inspired Katsu sauce.
- 1 small red onion, diced
- 2 small Granny Smith apples, peeled, cored and diced
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- ½ cup ketchup (unsweetened or lightly sweetened)
- 1 tsp vegan Worcestershire sauce
- 1 tbsp soy sauce
- 1 piece garlic clove
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tbsp cornstarch
- 2 tbsp agave (or to taste depending on your ketchup’s sweetness level)
- Put all ingredients into a blender and blend till smooth.
- Transfer to a small sauce pan and bring to boil (whisking occasionally).
- Cool before serving.
To serve, toss the Apple Cider Braised Pork or Jackfruit with a little Katsu sauce or leave it on the side for your guests.
FareStart served our meal with whipped butternut squash and roasted brussels sprouts.