Black Truffle Pork and Vegetables
I have watched the TV chefs use black truffle in dishes for years and have always wanted to try it. I couldn't locate whole truffles, but found truffle-infused items like salt, butter, and oil. This was more economical and still imparted that black truffle flavor. This was my first taste, and results were amazing. I am now a black truffle fanatic for life. This recipe below is one I am extremely proud of and I hope you will take the risk and try it for yourselves. Yay for the black truffle!
- Serves: 8 persons
- 1(2 pound) pork shoulder
- black truffle salt to taste
- freshly ground white pepper to taste
- 1tablespoon olive oil, or more if needed
- 2tablespoons black truffle oil, or more to taste
- 4tablespoons black truffle butter, divided
- 8large red potatoes, cut into large chunks
- 3yellow onions, coarsely chopped
- 3large parsnips, peeled and chopped
- 2stalks celery, chopped
- 10large white mushrooms, quartered
- 4cloves garlic, minced, or more to taste
- 1cup white wine
- 2cups vegetable broth, or more as needed
- 2tablespoons all-purpose flour
- ¼cup roughly chopped fresh Italian parsley
Step 1Preheat the oven to 375 degrees F (190 degrees C).
Step 2Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
Step 3Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
Step 4Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
Step 5Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
Step 6Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
Step 7Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Step 8Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
Step 9Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.