InterContinental New Orleans Executive Chef Klaus Happel

12:49 p.m. CST, December 20, 2011

Cochon de lait

4 lbs                 pork butt, boneless

1 bunch           fresh thyme

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1 quart             veal stock

1 ea                  peeled carrot cut into 1 inch pieces

1 ea                  celery rib cut into 1 inch pieces

2 ea                  shallots peeled and chopped

1 tsp                salt

1 tsp                black pepper

1 tbs                olive oil          

 

Season pork butt with salt and pepper on all sides and in a large pan over high heat, sear the pork butt on all sides. Place the pork butt in a braising pan; one that’s deep enough to have the pork butt covered with the veal stock. Cover with veal stock and add the carrot, celery, shallots and thyme. Cover with foil and place in a 300 degree oven for 3½ to four hours. Remove the meat from the pan and strain the braising liquid. Reduce the braising liquid down to sauce consistency and reserve. Allow the meat to cool slightly and pull meat apart leaving larger chinks of fat and/or gristle behind and place in a mixing bowl. Re-season the meat then pack into a small baking pan. Refrigerate for at least four hours. Remove from the pan and cut into squares. Season the pork cube with salt and pepper, dust in all purpose flour and sear in olive oil over medium-high heat, finishing in the oven. Serve with chipotle sweet potato puree. Drizzle with the reduced braising liquid to finish.

 

Chipotle sweet potato mash


1.5 pounds      sweet potatoes
1 tsp               olive oil
2 tsp                butter

½ tsp               chipotle base
kosher salt       to taste
black pepper    freshly ground to taste

 

Rub sweet potatoes with olive oil and place on a baking sheet. Roast in a 400ºF oven until it can be pierced with a knife easily. Being careful, peel the skin off with a paring knife and allow the potatoes to release their steam for about 5 minutes. Pass through a food mill then mix with the butter and chipotle base, season with salt and pepper.