Rhubarb Pork
The inspiration for this recipe came from Jamie Oliver’s show on Food Network. He did a rhubarb pork using pork belly and it was intriguing to me since rhubarb is considered to be a dessert item not something to be served with pork.
I have rhubarb and duh I have pork so well why not give it a run. Instead of using belly I opted to change it up and use a 2 lb pork shoulder. This is not because I have a hatred of belly but rather convenience since it was easier to defrost a 2 lb shoulder than a 7 lb belly to get what I needed.
There was definitely a good hit of the tartness from the rhubarb in the dish which was nice and balanced with the heat from the jalapenos made for an awesome all around dish.
For this recipe you will need:
- Pork shoulder
- 1 lb of rhubarb cut into medium slices
- 1 shallot finely diced
- 3 cloves of garlic finely diced
- 2 jalapenos finely diced
- 1/2 cup of dry white wine
- 1.5 cups of chicken stock
- 1 bay leaf
- 2 TB of honey
- 2 TB of soy sauce
- 1 teaspoon of 5 spice powder
- 1 teaspoon of ground ginger (feel free to use fresh just use about 1 TB of it)
- Kosher salt and black pepper
- 2 TB of canola oil (Click here to read the rest…)