Slow Roasted Gunthorp Farms Pork Shoulder with Peruvian Beans, Cream Braised Celery, and Cabbage Vinaigrette
Chef Dirk Flanigan of The Gage - Chicago, IL
Adapted by
April 2009
Yield: 4-6 Servings

Peruvian Lima Beans:
3 cups Peruvian lima beans
3 quarts cold water
½ small onion
2 tablespoons whole black peppercorns, in a sachet
Freshly ground black pepper

Pork Shoulder:
½ cup canola oil
1 3-4 pound pork shoulder, boned and tied
1 large carrot, chopped
2 Spanish onions
3 sprigs fresh thyme
2 cloves garlic, smashed
1 bay leaf
¼ teaspoon nutmeg
½ teaspoon ground mustard seed
5 sprigs parsley
2 quarts pork broth or chicken stock (or enough to cover the shoulder)
Kosher salt
Freshly ground black pepper

Caraway Cabbage Vinaigrette:
2½ cups red wine vinegar
1 cup honey
2 cup shredded red cabbage
5 basil leaves
½ red onion, thinly sliced
2 cloves garlic, smashed
1 tablespoon caraway seeds, toasted and finely ground
¼ tsp Xantana*
1 cup grapeseed oil
Freshly ground black pepper

Creamed Celery:
5 ribs celery, sliced 4-inch thick
½ cup thinly sliced Spanish onion
½ cup white wine
1 pint cream
3 tablespoons unsalted butter
Freshly ground black pepper

For the Peruvian Lima Beans:
Soak the beans in cold water overnight. Rinse the beans and put them in a large pot with cold water, the onion, and the black peppercorns. Bring to a boil then reduce the heat to a simmer and cook the beans until tender. Strain the beans, coat with butter, and season with salt and pepper.

For the Pork Shoulder:
Preheat the oven to 325°F. Heat the canola oil in a roasting pan over medium-high heat. Add the pork shoulder and brown it on all sides. Add the carrot and onions, and cook until caramelized. Add the thyme, garlic, bay leaf, nutmeg, mustard seed, parsley, and stock, and season with salt and pepper. Cover tightly, place in the oven, and cook for 2½ to 3 hours, or until tender. Remove from the oven and allow to rest for 10 minutes. Strain the liquid into a pot over medium heat and reduce by three-quarters. Cut the shoulder into thick slices and reserve the liquid for plating.

For the Caraway Cabbage Vinaigrette:
Put the vinegar, honey, cabbage, basil, onion, garlic, and caraway seeds into blender. Blend on high until perfectly smooth and pass through a chinois. Return the liquid to the blender; with the machine running, pour in the Xantana in a slow stream until the mixture is slightly thickened. Slowly add the oil, and season with salt and pepper. Set aside.

For the Creamed Celery:
Heat a sauté pan over medium heat. Add the celery and cook for about a minute; add the onion. Cook for another minute then pour in the white wine; cook until it glazes the celery. Pour in the cream and reduce by half. Turn off the heat and add the butter while stirring constantly. Season with salt and pepper and reserve.

To Assemble and Serve:
Place celery with a small amount of cream in the center of a large bowl. Top with sliced pork, spoon beans around dish, and drizzle with the vinaigrette.