December 8, 2008
From: Executive Chef Tom Fleming, 214 Central, Dallas.
Yield: 12 servings.
3 lb. boneless pork shoulder, trimmed
to taste, salt and pepper
¼ cup olive oil
2 large carrots
3 stalks celery
6 cloves garlic
4 sprigs fresh rosemary, thyme and oregano
1 cup dry red wine
1 quart chicken stock
2 large yellow onions
¼ cup olive oil
2 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh rosemary
to taste, salt and pepper
1 large shallot
1 clove garlic
1 Tbsp. Dijon mustard
¼ cup champagne vinegar
¼ cup red wine vinegar
1 cup extra-virgin olive oil
to taste, salt and pepper
6 heads bibb lettuce, cleaned and torn
24 large eggs
Heat oven to 325°F. Season pork with salt and pepper. In large roasting pan (or oven-proof deep skillet) heat oil. Sear pork on all sides; remove from pan. Stir in carrots, celery, garlic and herbs. Saute 3-5 minutes until browned. Deglaze pan with red wine. Return pork to pot; add broth. Cover lightly with foil and cook 2 hours or until meat is fork-tender. Shred pork and keep warm in braising liquid.
While pork is cooking, coat onions with olive oil, thyme and rosemary. Season with salt and pepper to taste. Grill for 3-5 minutes on each side until deep golden brown; reserve.
For vinaigrette, add shallot, garlic and mustard to blender or food processor. Add vinegars. Puree until smooth. Slowly pulse in oil just until incorporated. Season with salt and pepper to taste.
Toss lettuce with vinaigrette, as desired. Portion 4 ounces lettuce onto each serving plate.
Poach eggs in small batches in acidified water (1 tsp. vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
Top each salad with a grilled onion slice, approximately 2.5 ounces pork and 2 poached eggs. Serve immediately.
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