I had to plan ahead for this next recipe, since the marinating time was 3 days!! The recipe came from the book: In The Charcuterie. The recipe tagged was for Pork Brochettes with Herbes de Provence. (sounds fancy!)
So days before I wanted to actually eat I cut up a pork shoulder into 1 1/2″ cubes. I put them in a food bag with sea salt, crushed garlic, sliced yellow onion, olive oil, black and white peppercorns and Herbes de Provence. I mixed everything together and put it in the fridge for 3 days!
After 3 days I removed the meat from the bag and placed on skewers (I have these ones which work great). I placed the meat an inch apart and then discarded the bag with the onions.
I heated my grill and placed the skewers on the grill.
The recipe said to grill for 8-10 minutes turning frequently but I found it took about twice as long for the meat to cook.
The Verdict: Not that great. The meat was super salty and an odd texture. So I abandoned the meal and used the meat for a recipe I knew would be perfect for it’s salty odd texture…soup!
The soup I made I make quite often. It works well with pork so whenever I have leftover pork and I am in the mood for soup I make it.
To make it I heat olive oil in my large cast iron dutch oven. I added sliced onion and sliced leek, lowered heat to low, covered and let it cook for about 10 minutes until the onion and leek were softened. I mixed in my leftover pork and then added white wine and let it simmer until evaporated which was about 5 minutes.
Next I added chicken stock, sliced red potatoes, a bay leaf and parsley and thyme sprigs tied with a string.
I increased the heat to medium high. The stock was brought to a boil and then temperature lowered to simmer for about 10 minutes when the potatoes were tender. Shredded cabbage was added and the soup cooked for 15 minutes longer.
While the soup cooked I heated olive oil in a large skillet over medium high heat. I added cubes of bread (I used ciabatta) and crushed garlic cloves.
I stirred occasionally until the bread was golden. The garlic was removed and discarded and the croutons were sprinkled with salt and minced parsley.
The tied herbs and bay leaf were removed from the soup. The soup was served with the croutons on top.
To make this soup (you can use any leftover pork or bacon) you can grab the recipe here.