Kansas City Restaurant Week is a week of celebrating food and giving back to the community. T.J. Wright, executive chef at Brio Tuscan Grille gives a preview of his 2018 KCRW menu.
Roast Pork Cacciatore with Reggiano & Fontina Risotto
Recipe:
Cacciatore base:
- 16 oz. Extra Virgin Olive Oil
- 2 lbs. diced celery
- 4 lbs. diced yellow onion
- 1 lbs. diced carrots
- 6 oz. chopped garlic
- 2 1/2 tbsp. freshly chopped rosemary
- 3 tbsp. freshly chopped thyme
- 2 qt. white wine
- 2 qt. chicken demi glaze
- 2 tsp. crushed red pepper
- 1 #10 can fire roasted tomatoes (drained)
- 2 qt. tomato compote
- 4 tbsp. kosher salt
- 3 tbsp. granulated sugar
- 2 tbsp. fresh ground pepper
- 1 1/2 c. reserved juice from whole peeled tomato
- Heat Extra Virgin Olive Oil in saucepan. Add carrots, celery and onions. Cook until tender.
- Add garlic and allow to bloom.
- Add rosemary and thyme.
- Deglaze with white wine.
- Add chicken glaze, crushed red pepper, fire roasted tomatoes, and tomato compote. Bring to simmer
- Add salt, sugar and ground pepper.
- Add tomato juice. Bring to simmer.
- Cook on a low simmer for 30 minutes.
- Transfer to another pan and cool to proper temp.
Braised pork:
- 25 lb. pork butt roast
- 5 tbsp. cracked black pepper
- 3 tbsp. dried thyme
- 1/4 c. blended oil
- 3 yellow onions, unpeeled and quartered
- 4 whole carrots, cut into thirds
- 4 celery stalks, cut into thirds
- 10 garlic cloves
- 2 c. dark rum
- 3 qt. Dr. Pepper
- 3 tbsp. Worcestershire sauce
- 1/2 c. balsamic vinegar
- 4 tbsp. sea salt
- Cut pork butt into six equal portions. Rub the portions with cracked pepper and dried thyme.
- In a rondeau pan, heat the blended oil to smoke point and add pork butt portions. Brown on all side and remove to a 6” pan. In the rondeau pan, deglaze the sea salt, dark rum, Dr. Pepper, Worcestershire sauce and balsamic vinegar.
- Place the yellow onions, carrots and celery and the liquid on top of the pork butt portions. Cover with plastic and foil.
- Place in oven at 325-degrees for 3 hours.