A spring celebration: braised pork shoulder with peas and eggs
Pork second courses
When it comes to cheap feasts, my husband and I turn to pork shoulder. We typically smoke it over hickory splits for pulled pork, or slather it with spices and herbs for roasted porchetta. But for this contest, my mind turned to braising –-- not only because it’'s good to have a make-ahead dish when serving a crowd, but also because a one-pot dish is the perfect way to stretch an already economical piece of meat. My mind turned to a beautiful dish I recently spotted in La Cucina Italiana for l’agnello di pasquetta, a braised lamb dish which is traditionally served in Puglia on Easter Monday. What intrigued me the most was the final step of adding whisked eggs and letting them bake over the entire dish. So I adapted the recipe for pork shoulder, and along the way, made changes in ingredients and instructions. I added fennel seeds and tucked some lemon peel into the braising liquid. While the original recipe uses just white wine, I cut mine with chicken stock. I also added new potatoes (which nicely stretch the dish to serve more people) and finished the dish with lemon juice and tarragon for brightness. My favorite part of the dish is the eggs. They form a glorious crust over the entire dish which is unbelievably delicious with bites of succulent pork, spring vegetables, and the lemony tarragon sauce. They’'re also a judicious way to add richness without relying on more meat or pricier ingredients. This dish is a feast on its own and needs no accompaniments. If you prefer a few sides, serve with polenta with freshly grated Pecorino Romano and a lightly dressed salad of spring greens. Either way, your guests will leave full, happy, and feeling very well loved.
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