Flavor First: Jose Garces WEB EXCLUSIVE recipe

Shredded Confit Pork with Rosemary–Brown Butter Applesauce and Catalán Escarole

| December/January 2009

There are several steps to prepare the shredded confit pork in this recipe, but the tender meat makes for an impressive dish. You won’t need many sides to complete the meal. I serve a simple rosemary–brown butter applesauce, wilted escarole, and chicharrones—a Latin favorite.

Serves 4

• 1/2 cup all-purpose flour
• 4 servings shredded confit pork cubes
• 8 cups vegetable oil
• 1/4 cup rosemary–brown butter applesauce
• 1 1/2 cups Catalán escarole
• 1 tablespoon smoked paprika oil
• 4 chicharrones

Shredded Confit Pork Cubes

Yields 4 servings

• 2 (2-pound) pork shanks
• Vegetable oil, to cover
• 6 sheets gelatin
• 2 cups chicken stock
• 1 teaspoon kosher salt         

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