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Recipe Detail Page
Roasted Goldenheart Potatoes with Iberico Pork, Sheep’s Milk Cheddar & Sherry-Butter Sauce
Autumn 2023
Warm and comforting, this poutine-esque dish is hearty enough to serve as a main course. Ontario-native Goldenheart potatoes have red skins, bright yellow flesh and roast beautifully. If you can’t find them, Yukon Gold potatoes are a fine substitute. Iberico pork, from Spain’s famous Pata Negra pigs, is prized for its marbling and deep, nutty flavour. It can be sourced from woodwardmeats.com.
Serves 4
PORK
1 tsp (5 mL) ground black pepper
1 tbsp (15 mL) hot mustard, such as Keen’s
1 tbsp (15 mL) finely grated lemon zest
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped thyme
1 tbsp (15 mL) chopped rosemary
1 tbsp (15 mL) chopped sage
2 tbsp (30 mL) chopped parsley
2 tsp (10 mL) Worcestershire sauce
1/2 tsp (2 mL) hot sauce
1/2 cup (125 mL) canola oil
2 lbs (905 g) boneless Iberico or Berkshire pork shoulder, in one piece
Salt to taste
POTATOES
2 lbs (905 g) Goldenheart potatoes, each about size of extra-large egg
Salt to taste
2 tbsp (30 mL) olive oil
SHERRY SAUCE
1 tsp (5 mL) canola oil
1/2 cup (125 mL) finely minced shallot
1/4 cup (60 mL) sherry vinegar
1/2 cup (125 mL) medium dry sherry, such as Alvear Medium Dry Montilla-Moriles (LCBO 112789)
1 cup (250 mL) low-sodium chicken broth
2 tbsp (30 mL) heavy cream (35%)
2 oz (55 g) cold unsalted grass-fed butter, diced
1/2 cup (125 mL) thinly sliced green onion, divided
2 oz (55 g) Monforte Dairy raw sheep milk cheddar, or similar cheese
1. For the pork, combine pepper, mustard, lemon zest, garlic, thyme, rosemary, sage, parsley, Worcestershire sauce, hot sauce and oil in blender. Blend until smooth. Season pork with salt and rub all over with marinade. Cover and refrigerate overnight.
2. Remove pork from fridge 30 minutes before cooking and place it in a roasting pan with a wire rack in the bottom.
3. Preheat oven to 325°F (163°C).
4. Roast pork until well-browned, about 3 hours. Remove from oven.
5. Reduce oven heat to 275°F (135°C).
6. Carefully wrap pork in aluminum foil and return to pan. Bake 1 hour more. Remove from oven and rest for 30 minutes.
7. Carefully remove pork from foil, reserving any juices. Place pork in large heatproof bowl. Using two forks, pull meat into long shreds. Add juices and stir to combine. Taste for salt and keep warm until ready to serve.
8. While pork is resting, place potatoes in large pot of cold, salted water. Cover and bring to a boil over high heat. Remove lid and reduce heat to maintain a simmer. Cook until potatoes are easily pierced with a paring knife, 10 to 15 minutes. Drain and return to pot off heat to dry for 10 minutes.
9. Raise oven heat to 425°F (218°C).
10. Quarter potatoes. Place in a bowl and toss gently with olive oil. Place on a foil-lined baking tray. Bake on middle rack until browned and starting crisp around the edges, about 20 minutes. Keep warm until ready to serve.
11. While potatoes are roasting, make the sauce. Heat oil in a small saucepan over medium heat. Add shallot. Cook, stirring occasionally, until translucent, about 5 minutes. (Reduce heat if it starts to brown.) Add vinegar, sherry and broth. Raise heat to high. Cook until reduced by three quarters, about 10 minutes. Add cream and cook 1 minute more. Remove pot from heat and gradually whisk in butter until emulsified. Stir in 1/4 cup (60 mL) green onion. Keep warm over low heat.
12. To serve, divide potatoes between four warmed plates. Spoon sauce overtop each portion, top with a generous amount of shredded pork, saving rest for another use. (It will keep, covered and refrigerated, for up to 5 days.) Using a rasp, grate cheese over and sprinkle with remaining green onion. Serve immediately.
Serves 4
