Recipe courtesy of ediBOL

Roasted Garlic and Herb Pork Hash

  • Level: Intermediate
  • Total: 29 hr 20 min (includes marinating and chilling times)
  • Active: 1 hr 20 min
  • Yield: 4 to 6 servings
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Ingredients

2 1/2 pounds pork butt, cut into 1 1/2-inch cubes (do not trim fat)

Kosher salt and freshly ground black pepper 

12 cloves garlic

1 large yellow onion, diced 

10 sprigs fresh thyme 

3 bay leaves 

3 sprigs fresh rosemary 

5 ounces your favorite beer 

1 1/4 cups vegetable oil 

3 tablespoons capers, rinsed and chopped 

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh rosemary

3 tablespoons finely chopped red onion

3 tablespoons finely chopped scallions

2 teaspoons grated lemon zest 

2 teaspoons lemon juice 

1 medium butternut squash (3 pounds), cut into 1/2-inch cubes

2 tablespoons good-quality olive oil 

2 tablespoons unsalted butter 

Serving suggestions: roasted almonds, golden raisins, crema, diced red onion, chopped parsley

Directions

  1. Place the pork in a bowl and sprinkle generously with salt and pepper. Add the garlic, yellow onion, thyme, bay leaves and rosemary and toss. Add the beer and oil and toss the mixture again. Cover and refrigerate for a minimum of 24 hours, tossing every 8 hours.
  2. Preheat the oven to 350 degrees F. Transfer pork mixture to an ovenproof casserole dish or roasting pan. Bake, uncovered, for 3 hours, stirring every 30 minutes to prevent the top from browning. The pork is done when you can squeeze a piece between your fingers and it falls apart.
  3. Strain the meat, reserving the fat. Remove and discard the herb stems; save the garlic and onion. Gently shred the pork, discarding any gristle.
  4. Mix into the shredded pork the reserved garlic and onion and 3 tablespoons of the reserved pork fat. Then mix in the capers, parsley, rosemary, red onion, scallions, lemon zest, and lemon juice. Season with salt and pepper.
  5. Chill pork hash in refrigerator for at least 1 hour.
  6. Preheat the oven to 400 degrees F. Place the butternut squash in a small mixing bowl, sprinkle with salt and pepper, and toss with olive oil. Spread the squash in a single layer on a baking sheet and roast until the edges are brown and crispy, 8 to 10 minutes.
  7. Divide the pork hash into 4 to 6 portions. Heat a griddle or frying pan over medium-high heat. Add the butter, followed by the hash portions, flattening each into a patty about 2/3 inch thick. Press 2 tablespoons of the roasted squash onto the top of each patty. Brown the patties on one side, approximately 5 minutes. Flip and brown on the other side, another 3 minutes.
  8. Transfer each patty to a dinner plate. Top with cool, crunchy, chewy and colorful garnishes, such as golden raisins, diced red onion, roasted almonds, crema and chopped parsley. (You can also top the pork hash with a fried egg.) Enjoy!