Braised Pork Shoulder with Miso Raspberry Sauce

Directions

• Marinate the pork: Season the pork shoulder steaks with sea salt flakes. Add thyme sprigs and halved garlic. Wrap in cling film, place in a sealed bag, and marinate in the fridge for 48 hours (prepare in advance).
• Sear the pork: Remove pork from the fridge. Heat some rapeseed oil in an ovenproof sauté pan. Sear the pork on both sides until golden brown. Remove and set aside.
• Cook the vegetables: In the same pan, add carrot and shallot. Sauté until softened. Pour in the balsamic vinegar, stir, and reduce until almost gone. Add water and bring to a boil to deglaze the pan.
• Braise in the oven: Return the pork to the pan. Place chicory on top, cover with a lid, and roast in a fan oven at 150°C for about 40 minutes.
• Make the sauce base: Remove pork, carrot, and chicory from the pan and set aside. Strain the braising liquid into a saucepan.
• Enrich the sauce: Reduce the liquid by half. Stir in miso paste until dissolved. Add butter cubes and stir until smooth and slightly thickened.
• Add sweetness: Stir in raspberry jam, season with black pepper, and keep the sauce warm over low heat.
• Finish the pork & veg: In a frying pan with butter, quickly pan-fry the pork, carrot, and chicory until golden brown.
• Serve: Place chicory at the bottom of a bowl, top with pork, and arrange carrots around. Drizzle generously with the miso raspberry sauce and finish with chopped parsley.