pork shoulder à la matignon

Updated at: Thu, 17 Aug 2023 11:30:35 GMT

Step 1

Lay the cheesecloth on the cutting board and add bay leaf, cinnamon stick, star anise pods, and cloves on top. Fold the end and roll into a sachet. Tie both ends with kitchen twine. Set aside.

Step 2

Remove the pork from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. Use kitchen twine to hold the pork shoulder in its natural, plump shape. Wrap twine down the middle lengthwise and tie, then across the width in the middle and twice more left of the middle and right of the middle. Season all sides of the pork with kosher salt. Preheat oven to 275°F. Heat a large cocotte over mediumhigh heat. Pour in about ¼ inch of canola oil. Add the pork and sear, turning as needed, until well-browned on all sides. Transfer the pork to a rack over a baking sheet, leaving the rendered pork fat in the cocotte to cook and flavor the vegetables. Add the onions and salt them, which will draw out moisture and begin the caramelization process. Once the onions have caramelized, add the apples and celery root. Next, add the sachet and cider, reserving some for the slurry, quickly stepping away to let the steam from the cider safely escape. Finally, stir in the honey and nestle the pork shoulder into the bed of vegetables. Cover and cook for 30 seconds. Transfer the cocotte to the middle rack of the oven to cook for about 4 hours, checking the shoulder after 2½ hours. Use a cake tester to check the resistance. When there’s little to no resistance, it’s cooked.

Step 3

Remove the cocotte from the oven and bring back to the stovetop over low heat. Remove the pork and sachet and let rest on a rack over a sheet pan. Bring the liquid remaining in the cocotte to a simmer. While it simmers, grind kuzu in a mortar and pestle. Combine kuzu and cider in a small bowl and whisk into a slurry, using enough cider that it’s runny and pourable. Stir in about a third of the slurry and add more as you continue cooking to reach your desired thickness. Taste the matignon and adjust salt and acid as needed. Add the Calvados and do a final taste for seasoning. Adjust for acidity with vinegar if needed. Simmer until the flavor is pleasantly concentrated.

Step 4

Peel the potatoes, then slice them lengthwise on a mandolin. Julienne them lengthwise into to keep the julienne strips as long as possible. Toss the potatoes with the salt and allow them to wilt down and release their liquid for about 5 minutes. Squeeze the potatoes in a lint-free towel to help release any remaining moisture. You may wish to repeat the squeezing and salting a couple of times to get the potatoes pretty dry. Toss the grated potatoes with 2 tablespoons of clarified butter to evenly coat them. Heat the 8-inch sauté pan over mediumhigh heat. Add 3 tablespoons of clarified butter to the pan. When the butter just begins to smoke, start placing the grated potatoes in the pan. Use a cake spatula to compact the potatoes tightly into the pan, and flatten them into an even layer that is about an inch thick. When the rösti begins to brown around the edges, use a cake spatula to gently separate the edge of the potatoes from the pan and take a peek at the bottom of the rösti. Adjust the heat up or down to prevent scorching or sticking to the pan. When the bottom layer is a rich, golden brown color, use a wide spatula to carefully and quickly turn the rösti over. Pour the remaining butter around the perimeter of the rösti and continue to cook until the other side begins to brown. Reduce the heat to medium-low and cook slowly for about 10 to 15 minutes, until the bottom is well-browned and crisp. Remove the pan from the oven or stovetop and loosen the edges of the rösti from the pan with a cake spatula. Tilt the pan and coax the rösti out of the pan and onto a serving dish or cutting board. As soon as the rösti is cool enough to handle, sprinkle with chives and cut into wedges, using a serrated knife.

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