Suzanne Goin is L.A.‘s hottest chef bakes up her ode to barbecue pork with Pork Confit and Shell Bean Ragu. Featured on the cover of a recent Gourmet magazine, her secret is fourth generation farmer Phil McGrath who grows the best fruit and vegetables in California. But before we get to work on the farm, it’s “surfs-up” as McGrath catches a few waves before work.
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Ingredients:
BRINE:
1 cup sugar
1 cup kosher salt
¼ cup crushed juniper berries
¼ cup crushed allspice
2 tablespoons crushed fennel seeds
1 onion, sliced
½ bulb fennel, sliced
1 large carrot, sliced
½ bunch plus 1 teaspoon picked thyme
½ bunch parsley
2 bay leaves
2 chilies d’arbol
1 pork shoulder (approx 5 pounds)
15 cups duck fat
SHELLBEAN RAGOUT:
extra virgin olive oil
½ cup diced onion
1 teaspoon minced garlic
1 tablespoon picked thyme
3 cups fresh shellbeans (approx 3
pounds in the shell)
6 tablespoons softened unsalted butter
plus 1 tablespoon for the beans
2 tablespoon molasses for the butter
plus 1 tablespoon for drizzling
¼ teaspoon orange zest
1 lemon for juicing
¼ pound young spinach
1 tablespoon chopped parsley
2 tablespoons extra virgin olive oil
