Pork Bajoue Recipe

Directions

1. 1

   Prepare the Pork

   Season the pork shoulder with salt and black pepper. Heat vegetable oil in a large skillet over medium-high heat and sear the pork on all sides until browned. Transfer to a baking dish and roast in the oven at 325°F for 2-3 hours until tender.

2. 2

   Make Aligot Potatoes

   Boil the potatoes in salted water until tender. Drain and mash them. In a saucepan, heat heavy cream and stir in Gruyère cheese until melted. Mix the cheese sauce with the mashed potatoes until smooth and creamy. Season with salt to taste.

3. 3

   Prepare Ratatouille

   In a large pot, sauté diced vegetables (eggplant, zucchini, bell pepper, and tomatoes) in olive oil until soft. Season with salt, pepper, and herbs de Provence. Cook for about 20 minutes until well combined.

4. 4

   Make Cabernet Demiglace

   In a saucepan, combine Cabernet Sauvignon and beef stock. Bring to a boil, then reduce heat and simmer until reduced by half and thickened. Season with salt and pepper to taste.

5. 5

   Prepare Onion Rings

   Slice the onion into rings. Dredge in flour mixed with herbs de Provence. Fry in hot oil until crispy and golden brown. Drain on paper towels.

6. 6

   Serve

   Slice the roasted pork and serve it on a plate with a generous portion of aligot potatoes, ratatouille, and top with onion rings. Drizzle with Cabernet demiglace.