KANSAS CITY, MO — Bar Central is joining more than 150 other Kansas City Metro restaurants in support of a great cause for 2019 Restaurant Week. Sous Chef Alyson Martin cooks a delicious poutine with red wine demi glace and pork burnt ends, and explains the origin behind the dish. She also has advice on how to make it a meal to remember.
Poutine with Red Wine Demi Glace and Pork “Burnt Ends”
For the pork:
4-5 lb. pork shoulder (Boston Butt)
1 bunch parsley
1 small yellow onion
4 garlic cloves
3 c. canola oil
4 c. chicken broth
salt and pepper to taste
- Preheat oven to 300 degrees.
- Chop the parsley, onion and garlic and place into a blender with the canola oil. Season to taste with salt and pepper.
- Pour the marinade over the pork, saving approximately one-third of the mix for later.
- Wrap the marinated pork tightly in plastic wrap and let marinate in refrigerator for 12-24 hours.
- Place the pork, fat side up, in a roasting pan. Pour some chicken broth in the bottom of the pan, to prevent the roast from burning. Roast the pork in the preheated oven, uncovered, until the internal temperature reads 170 degrees; roughly 3 hours.
- Check periodically and add more broth, as needed.
- Pull the pork out of the oven when it reaches 170 degrees.
- Let it cool until it is easy to handle; then cut it into 1-inch cubes.
- Turn the oven up to 350 degrees.
- Toss with the remaining marinade, spread out onto a sheet pan and finish roasting in the oven. Roast until the pork bits are crispy.
For the demi glace:
1 small yellow onion, chopped
2 celery stalks, chopped
4 c. beef broth
1 c. red wine
1/4 c. butter
1/4 c. flour
salt and pepper to taste
- Soften the carrot, celery and onion in a pan with the butter; once the onion becomes translucent, add the flour to make a roux.
- Cook the roux for 3 minutes. It should begin to smell nutty.
- While the roux is cooking, heat the beef broth and the wine. Tip: cold liquid into a hot roux will make lumpy gravy!
- When the broth/wine is heated and the roux is cooked, slowly whisk the liquid into the roux.
- Allow the sauce to come to a boil, then reduce to a simmer until desired thickness is achieved (reduce by almost half).
- Season with salt and pepper, as needed.
For the poutine:
4 oz. French fries
1/2 c. demi glace (recipe above)
1 oz. mushroom, sliced
1 oz. onion, julienne
1 oz. cherry tomatoes, sliced in half
Canola oil, for frying
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
4 oz. pork burnt ends (recipe above)
3 oz. cheese curds
- Preheat the oven to 350 degrees and fill a Dutch oven or deep cast iron skillet with canola oil to fry the fries. Baking the fries following the instructions on the package is also an option.
- Heat a sauté pan with oil. Once hot, sauté the mushrooms, onions and tomatoes, along with the fresh herbs.
- When the frying oil is hot, very carefully, fry the fries until golden and crispy.
- Place fries on a plate, lined with a paper towel to drain of excess oil.
- To build the dish, place the fries on the bottom layer, drizzle with demi glace, top with the cheese curds, burnt ends and mushroom/onion/tomato mix; place in the oven until the cheese curds have melted.