Pork with béarnaise sauce
Pork shoulder with béarnaise sauce is a combination I wanted to try after hearing about this sauce many times. I used a marinade with fish sauce, rice vinegar, and tikka masala, then roasted the meat with garlic, red chili, and white wine. The sauce is prepared separately with tarragon marinated in wine and vinegar, egg yolks, and clarified butter. Finally, the roast is served with fried new potatoes and a summer salad. Quick Info Total Time: Not specified; preparation takes several hours as the meat marinates for a few hours, and the tarragon for the sauce is left to marinate overnight. Preparation Time: Not specified exactly. Cooking Time: Not specified exactly; the meat is kept in the oven until nicely browned. Servings: 6-8 servings, depending on the number and thickness of the meat slices. Difficulty: Medium. Recipe Type: Pork roast with a sauce based on egg yolks, tarragon, and clarified butter. Ingredients For the pork roast 6-8 slices of pork shoulder 1 garlic clove 1/2 red chili fish sauce, for marinade rice vinegar, for marinade tikka masala, for marinade 40-50 ml white wine For the béarnaise sauce 2 egg yolks 50 ml white wine vinegar 50 ml white wine 1 bunch of tarragon 1 shallot salt chili 120 g butter, to be clarified Preparation Method 1. Marinate the meat Place the pork shoulder slices in a dish and add fish sauce, rice vinegar, and tikka masala. The recipe does not specify quantities for the marinade, so add them to taste, enough to cover and flavor the meat. Let the meat marinate for a few hours. The marinade serves to tenderize the meat and enhance its flavor before roasting. 2. Prepare the tarragon for the sauce The night before preparing the sauce, place half of the tarragon in 50 ml of white wine vinegar and 50 ml of white wine to marinate. Leave the tarragon in this mixture until the next day. The other half of the tarragon is reserved for the end and added fresh, finely chopped. 3. Roast the meat Arrange the slices of meat in a baking dish. Chop the garlic and half of the chili and sprinkle them over the meat. Then pour in 40-50 ml of white wine. Put the dish in the oven and let the meat cook until it is done and nicely browned. The original recipe does not specify the oven temperature or exact duration, so monitor the browning and doneness of the meat during cooking. 4. Prepare the base for the sauce The next day, place the vinegar and wine in which the tarragon has been marinated in a saucepan, along with the marinated tarragon, finely chopped shallot, a little salt, and chili. Let the mixture boil down slightly. After that, strain it and keep only the clear liquid. The cooked tarragon and shallot are not used in the next step. 5. Prepare the egg yolks Pour the strained liquid over the two egg yolks and mix well. Place the bowl over steaming water and continue to stir until the mixture thickens. Stirring must continue throughout this step to ensure the sauce binds evenly. 6. Clarify the butter Melt the 120 g of butter. Remove the foam that forms on the surface. The remaining part is the clarified butter, which is added to the sauce after the egg yolk base is taken off the heat. 7. Incorporate the butter Take the sauce off the heat and let it cool slightly. Then add the clarified butter, stirring well until incorporated and the sauce cools completely. It is important that the butter is added after the sauce is no longer very hot, as described in the recipe. 8. Add fresh tarragon Finely chop the remaining half bunch of tarragon and incorporate it into the sauce. Place the sauce in the refrigerator to thicken slightly. In the meantime, the meat should be ready or nearly ready to serve. 9. Serve Serve the pork shoulder slices with béarnaise sauce, alongside some fried new potatoes and a summer salad. Why I make this recipe often This is not a recipe I choose for a very intense sauce. Béarnaise sauce has a delicate flavor with tarragon, wine, vinegar, and butter, and for those who prefer stronger flavors, it may seem milder than expected. However, the combination is interesting when I want to prepare pork in a different style. The marinade brings salty and spicy notes, while the sauce adds richness and a milder flavor. The potatoes and salad complete the plate without the need for any complicated side dishes. Tips and Variations Tips The tarragon for the sauce should be marinated the night before. This step should not be rushed, as the vinegar and wine mixture is used as the base for the sauce the next day. Strain the liquid well after boiling. The béarnaise sauce is then prepared with the clear part, without the cooked tarragon and shallot pieces. Continuously stir the egg yolks with the liquid over steam until the mixture thickens. Do not proceed directly to adding the butter while the base is still very hot. The butter must be clarified before being added to the sauce. Remove the foam from the surface after melting and use the clear part that remains. The meat should be marinated for several hours, not just a few minutes. Exact quantities for fish sauce, rice vinegar, and tikka masala are not specified, so these are added according to taste and the amount of meat. Substitutes In the original recipe, tarragon is the main ingredient that flavors the sauce, so it is not advisable to replace it if you want to maintain the béarnaise flavor. Pork shoulder is used for the roast, but the recipe does not provide an alternative for the meat. If you change the type of meat, the cooking time may differ, so it should be monitored separately in the oven. White wine appears in both the tarragon marinade and the meat dish. No substitute is specified in the original recipe. Variations You can adjust the amount of chili in the sauce base according to how spicy you prefer the dish. In the recipe, chili is added along with the shallot, salt, vinegar, wine, and marinated tarragon. For the pork, you can modify the ratio of fish sauce, rice vinegar, and tikka masala, but it's best to keep the marinade balanced. Fish sauce adds saltiness, rice vinegar adds acidity, and tikka masala contributes to the spiciness. The sauce can be kept in the refrigerator until it reaches the desired consistency, without being served immediately after preparation. Serving Ideas Serve the meat with the béarnaise sauce on top or separately, so everyone can add as much as they like. The side dish used in the recipe consists of fried new potatoes and a summer salad. The potatoes provide the hearty part of the meal, while the salad balances the plate. The sauce is best served alongside the slices of meat, not poured over them during cooking. This way, it retains its flavor and texture obtained separately. Frequently Asked Questions Can béarnaise sauce be prepared without tarragon marinated overnight? The recipe uses tarragon marinated overnight, as it flavors the mixture of wine and vinegar. If you skip this time, the sauce will not have the same flavor base. Fresh tarragon is added at the end, but it does not completely replace the marination of the initially used tarragon. Why is the mixture of wine, vinegar, and tarragon strained? After boiling, the liquid is strained to obtain a clear base for the egg yolks. The pieces of tarragon and shallot used in boiling are not added in this stage of the sauce. When is the clarified butter added? The butter is added after the egg yolk sauce has been taken off the heat and has cooled slightly. It is incorporated gradually by stirring until the sauce cools completely. How long should the meat be roasted? The recipe does not specify the oven temperature or exact duration. The meat is kept in the oven until it is done and nicely browned, and the duration may vary depending on the thickness of the slices. How long can the sauce be kept in the refrigerator before serving? The recipe mentions that the sauce should be placed in the refrigerator to thicken slightly, but no exact interval is indicated. Leave it until it reaches the desired consistency. Nutritional Values The values below are estimates, as the weight of the pork slices and the exact amount of fish sauce, rice vinegar, and tikka masala used in the marinade are not specified. For a serving of roast with sauce, roughly calculated from 6-8 slices of meat and the total amount of butter mentioned: Calories: approximately 450-650 kcal Protein: approximately 35-50 g Fat: approximately 28-45 g Carbohydrates: approximately 2-6 g, not including potatoes and salad as side dishes. Sodium may be higher due to the fish sauce and salt added to the sauce. The fried potatoes will additionally increase the calorie count and carbohydrate amount, and the values vary based on the amount used and the oil absorbed. Storage and Reheating Leftover roast can be stored in the refrigerator in a closed container, but the recipe does not specify an exact storage period. Béarnaise sauce is more sensitive to reheating, as it contains egg yolks and butter. It is recommended to keep it in the refrigerator and consume it as soon as possible. When reheating, the meat can be heated separately without boiling the sauce with it. The sauce can change when heated strongly, so it is better served cold or left at room temperature for a bit before the meal. Fried potatoes lose their texture after storage, so they are best fresh. Enjoy your meal!
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
