Grilled Pork with Garbanzo Beans, Charred Spring Onion, Morels and Pea Greens

Grilled Pork with Garbanzo Beans, Charred Spring Onion, Morels and Pea Greens

Serves 4
  • Entrees

Ingredients 

  • Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
  • 2 pounds pork rib rack, brined for one hour
  • 2 cups cleaned peas
  • 2 cups cleaned morels (thinly sliced shallots, thyme, salt and extra virgin olive oil to sauté)
  • 1 to 2 cups charred onion soubis

CHARRED SPRING ONION SOUBISE

  • 2 Spanish onions sliced thin small bunch of thyme
  • 1/8 pound unsalted butter
  • splash of heavy cream
  • sherry vinegar to taste

CHARRED SCALLION OIL

  • 2 bunches of scallions
  • extra virgin olive oil
  • lemon juice to taste

VEGETABLES AND MUSHROOMS

  • 2 cups cleaned morels
  • 2 thinly sliced shallots
  • pinch fresh thyme
  • 2 cups garbanzo beans
  • butter
  • vegetable stock
  • lemon juice

Method 

CHARRED SPRING ONION SOUBISE

  1. Sweat onions with thyme until transparent. Remove thyme.
  2. Puree onions with butter and heavy cream.
  3. Season with salt and sherry vinegar to taste.

CHARRED SCALLION OIL

  1. Preheat grill on high.
  2. Burn scallions on grill at high heat.
  3. Once thoroughly charred, place in blender, pulsing while slowly adding oil to emulsify.
  4. Season with salt and lemon juice to taste.

VEGETABLES AND MUSHROOMS

  1. Sauté clean morels with shallots and thyme. Season with salt. 
  2. Blanch and sauté garbanzo beans in butter and vegetable stock, seasoning with fresh lemon juice and salt to taste.

ASSEMBLY

  1. Grill pork to desired temperature, rendering all the excess fat off the rack. Avoid flare-ups while grilling pork.
  2. Garnish plate with charred onion soubise, place the sliced pork on top.
  3. Garnish pork with sautéed vegetables and mushrooms. Garnish with fresh pea leaves and a great extra virgin olive oil.

"We do our best to purchase local, high quality vegetables, meat and dairy. Subsequently, this translates into a greater expense and the necessity to utilize everything… we have a lot of fun coming up with ways to utilize our byproducts.” Fun indeed... in this dish the young tendrils and leaves of early peas provide a fresh counterpoint to earthy morels and charred onions.

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