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Categories:
water kosher salt sugar garlic juniper berries black peppercorns bay leaves thyme pork shoulder roast fennel bulb golden water white wine
Viewed: 33 - Published at: 6 years agoIngredients
- 6 cups water
- 1/3 cup kosher salt
- 2 tablespoons sugar
- 8 large cloves garlic, smashed
- 1/2 tablespoon juniper berries, smashed
- 1/2 tablespoon black peppercorns, smashed
- 2 bay leaves, torn up a bit
- 6 sprigs fresh thyme, or 2 teaspoons dried
- One 2 1/2-pound boneless pork shoulder roast, soaked in brine for 24 to 48 hours (see recipe below)
- 1 large fennel bulb, fronds trimmed off and reserved, bulb sliced lengthwise 1/2 inch thick
- 12 dried golden (Calimyrna) figs, halved
- 1 cup water
- 1/2 cup dry white wine
Method
- To Make the Brine:
- Combine all the ingredients and stir to dissolve the salt and sugar.
- Add whatever you are going to brine and refrigerate for 24 hours, or up to 1 week, depending on what you are preparing.
- To Cook the Pork Roast:
- Lift the pork roast out of the brine and rinse it.
- Spread the fennel fronds on the bottom of the pressure cooker.
- Set the roast on top.
- Spread the fennel slices and figs over the roast.
- Pour in the water and wine, lock on the lid, and bring to pressure over high heat about 5 minutes.
- Reduce the heat to medium to medium-high and cook for 45 minutes, adjusting the level so the pressure doesnt build up too high.
- Remove from the heat and let sit for 15 minutes to finish cooking.
- With the steam vent pointed away from your face, gently release any remaining pressure.
- Let the roast rest for 10 minutes with the lid ajar.
- Remove the roast slice it 1/2 inch thick, and arrange the slices on a serving platter.
- Top with the fennel and figs from the pot.
- Remove and discard the fennel fronds, then spoon the juices over the roast and vegetables.
- Serve right away.
