Averna Pork with Cucumber-Ginger Salad

Adapted by StarChefs.com
October 2008
Yield: 8 Servings


Averna Pork
1 5 -pound pork butt
8 ounces salt
2½ ounces dark brown sugar
1½ ounces ground black pepper
2 tablespoons chili flakes
4 tablespoons ground ginger
4 cloves garlic
2 large white onions, sliced
2 medium pieces fresh ginger, sliced
1 pint white wine
4 fresh bay leaves
2½ pints chicken stock
Averna Glaze
1 quart apple juice
1 quart Averna liqueur
Cucumber-Ginger Salad
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
salt and pepper to taste
2 cucumbers, seeds removed and thinly sliced
1 red Holland chile, slivered
1/8 teaspoon fresh ginger, peeled and grated
To Assemble and Serve
peanut oil (for frying)
olive oil (for frying)


For the Averna Pork

Cut pork into 10 to 12 ounce cubes (you want at least 8 portions). Combine the remaining ingredients thoroughly and then rub into pork pieces. Preheat oven to 325°F. Heat a braising pan to smoking and sear pork pieces on all sides. Saute garlic, onion, and ginger until onion is translucent. Deglaze with wine and reduce liquid by three-fourths. Add bay leaves and stock; then transfer to a baking pan along with pork. Add water to cover, cover top with plastic and then foil and seal edges. Put in oven and bake for 2 to 3 hours, until pork is very tender. 

For the Averna Glaze

Combine ingredients in a pot and reduce by half.

For the Cucumber-Ginger Salad

Make a vinaigrette by whisking oil into vinegar and seasoning with salt and pepper. Toss cucumbers, chili, and ginger with vinaigrette. Set aside. 

To Assemble and Serve

Remove pork pieces from braising liquid and flash fry in 50/50 peanut oil and olive oil until outside starts to crisp. In a saute pan, heat Averna glaze and add pork pieces. Coat each piece with glaze all over. Put pork in center of plate and drizzle with Averna glaze. Top with cucumber-ginger salad and serve immediately.