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Recipes
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 Braised and Pressed Medallions of Pork Shoulder | | Ingredients | Weight | Measure | | PORK-CAUL FAT | | | | Pork Shoulder | 3 lb | | | Caul Fat | 1 lb | | | BRINE for PORK | | | | Sugar | | 1/2 cup | | Salt | | 1/2 cup | | Water | | 1 qt | | Apple Juice | | 1 qt | | Peppercorn | | 1 tsp | | Bay Leaves | | 6 | | BRAISING LIQUID | | | | Yellow Onions, Diced | | 1 cup | | Carrots, Diced | | 1 cup | | Celery, Diced | | 1 cup | | Bay Leaves | | 10 | | Smoked Pork Shoulder | 8 lbs | | | Black Peppercorns | | 1/4 cup | | Cool Water | | 5 gal | | SAUCE | | | | Reserved Braising Liquid | | 1 1/2 qts | | Crushed Caraway Seed | | 1 tsp | | Coriander Seed, Crushed | | 2 T | | Garlic Cloves, Chopped | | 4 | | Cider Vinegar | | 1/2 cup | | Apple Cider | | 1 cup | | White Wine | | 1 cup | | Salt | | to taste | | Pepper | | to taste | | PORK-CAUL FAT | Cut Pork Shoulder into two inch pieces, remove excess fat. Brine pork in non- reactive pan.
Remove pork from brine and rinse under cold water. Sear pork on all sides in hot oil. Place pork into a roasting pan and cover with braising liquid, place in oven at 350 degrees for three (3) hours or until fork tender.
Pull meat from braising liquid and reserve liquid. Cool meat slightly then shred with your hands. Take the shredded pork and press it into a cake pan or terrine mold, add a little of the braising liquid to moisten the meat. Place a second pan on top of the pork and weigh it down, then place in the refrigerator over night. Un-mold and cut into medallions, wrap with Caul fat, sear them in a non-stick sauté pan until brown, place in the oven to finish heating
| | BRINE for PORK | | Bring all ingredients to a boil, then let cool down. Pour over cut up pork shoulder and marinate for twenty- four (24) hours. | | BRAISING LIQUID | | Place all ingredients in stockpot and simmer for two (2) hours, reduce by half |
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