Thursday, July 21, 2011

Summer Pork Roast with Stone Fruit Compote

A gluttony of summer fruit, what to do when you have too much of a good thing.

My kids love stone fruit.  They wait all year to get their fill of plums, nectarines, peaches, pluots & apricots.  I tend to fully indulge them when the season hits. We buy pounds of the sweet fruit and indulge all summer.  But sometimes our eyes are just to big for our stomach to keep up.  We buy too much of the sweet stuff and it rots.... FAST.

This year when a big bowl of peaches & nectarines were slowly softening by the kitchen window, I devised a quick plan, a delicious, slow-cooked plan!

Summer Pork Roast with Stone Fruit Compote
(serves 4-6 as main course)

2 Tablespoons Vegetable oil
2-3 lb Pork Shoulder Roast (also called Picnic Roast)
1 Tablespoon ground coriander
Salt & Pepper - to season & to taste
1 Large Onion
3 Ribs of Celery
1 Large Carrot
1 Large Jalapeno
2 lbs. Overripe Stone Fruit
3 Cloves of Garlic
1 " Fresh Ginger Root
1 12 oz Beer

In a large dutch oven heat the vegetable oil over medium-high heat.  Rub the pork all over with the coriander and season liberally with the salt and pepper.
Brown the pork roast on all sides, letting it brown well on one side before turning to the next.
Chop the onion, celery, carrot & jalapeno into medium dice.
When the pork roast is on it's final side, add the vegetables to the pan.  Stir around to combine.  Lower the heat to medium.
Cut the flesh off the pit of each piece of stone fruit.  Slice coarsely into thick slices.
Peel & smash the garlic & ginger.  Mince thoroughly.
Add the fruit, ginger & garlic to the pan.  Stir gently for 1-2 minutes until fragrant.
Pour in the beer, fold into the fruit & vegetable mixture. 
Cover and Braise in the oven @ 325F  OR on the stove-top on low heat - for 3 hours.
Remove from the heat when the pork is fall apart tender.  Take the roast from the pan and put on a serving dish.  If the sauce in the pan is quite runny, boil it over high heat (do not stir or you will break up the fruit) for a few minutes to thicken into a sauce before serving.
Slice the pork, serve with the thickened compote and the Smokey Vinegared Greens.

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