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.