Recipe courtesy of Tulio Lessa
and
Felipe Faccioli
Poutine De Yucca
- Level: Intermediate
- Yield: 3 servings
- Total: 4 hr 10 min
- Active: 1 hr
Ingredients
1 1/2 pounds pork shoulder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil, plus more for deep-frying
4 cups chicken stock
1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup red wine
1/4 cup finely chopped celery
1 bunch fresh thyme
5 cups peeled frozen yucca
2 cups cheese curds
1/3 cup diced green onion
1/3 cup finely chopped fresh parsley
Directions
- Season the pork with salt and pepper. In a heavy-bottomed pressure cooker, heat 2 tablespoons of the vegetable oil and sear the pork until browned on all sides, about 3 minutes per side. Add the chicken stock, onion, carrot, wine, celery and thyme. Cover and cook until the meat shreds easily with a fork, 2 to 3 hours. Remove the pork from the cooking liquid, reserve the cooking liquid. Shred the pork and set aside. Transfer the cooking liquid to a medium saucepan and cook the jus until slightly reduced, about 10 minutes.
- Bring a large pot of salted water to a boil over high heat. Cook the yucca until fork-tender, about 10 minutes. Drain thoroughly and transfer to a paper towel-lined plate and cut into cubes.
- Fill a large heavy-bottomed saucepan halfway with oil and heat over medium heat until a deep-fry thermometer measures 350 degrees F. Cook the yucca until it is crispy and golden on the outside and hot on the inside, about 5 minutes. Transfer the cooked yucca to a paper towel-lined plate and season immediately with salt and pepper.
- To serve, divide the yucca between 3 plates. Top with some of the shredded pork, cheese curds and jus. Garnish with the green onions and parsley.