Recipe didn’t work out but there’s a back-up…

finally done

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!

see you in 3 days meat!
see you in 3 days meat!

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.

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I heated my grill and placed the skewers on the grill.

on the grill
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.

finally done
finally done

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.

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Next I added chicken stock, sliced red potatoes, a bay leaf and parsley and thyme sprigs tied with a string.

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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.

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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.

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I stirred occasionally until the bread was golden.  The garlic was removed and discarded and the croutons were sprinkled with salt and minced parsley.

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The tied herbs and bay leaf were removed from the soup.  The soup was served with the croutons on top.

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To make this soup (you can use any leftover pork or bacon) you can grab the recipe here.

 

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