Small plates in restaurants are everywhere. They started as tapas in Spain or dim sum in China, even the courses of fish in a sushi bar. They are fun ways to eat with a great variety. A chance to taste lots of different foods and if you’re not that hungry, a nice option to a large entrée.

At Farmhouse, we are offering small plates or share plates as a chance to taste different foods and enjoy sharing with your friends. A great way to create your own tasting menu… course by course.

20130530-254156-char-siu-pork-shoulder

Tomatillo, Beer & Guajillo Braised Heritage Pork Shoulder

Ingredients:

3 lbs. tied boneless pork shoulder
2 bottles dark beer
1 lb. tomatillos – No husks
3 garlic cloves
3 guajillo chiles, toasted – no seeds
1 jalapeno
2 frigatello chilles
Small bundle of fresh thyme and rosemary branches – tied with a string
Zest of an orange
Zest of a lime

Spice Rub for Pork

Ingredients:

1 tbs. salt
½ tsp. fresh ground pepper
¾ tsp chile powder
Pinch of cayenne
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp paprika

Preparation:

  • Rub pork with spice mix.
  • Let sit for a few hours and allow meat to come up to room temperature.
  • Sear pork in a pan and place in a roasting pan with vegetable, chiles, zest and beer.
  • Cover with foil and place in 325-degree oven. Cook until roast is tender- easy to pierce with a large fork. About 45 minutes to an hour.
  • Uncover and let sit to cool. Put pork in a tray and cover. Let cool in the refrigerator.
  • Place braising liquid in a container and chill in refrigerator.
  • Remove fat from top of liquid as well as bay leaves, thyme and rosemary.
  • Puree in blender
  • Taste and season with salt and fresh ground pepper

Fennel Radish Slaw

Ingredients:

3 cups fennel bulb-sliced thin
3 radishes, cut in half and sliced thin-about 1/3 cup
¼ cup red onion-sliced thin in strips
½ cup arugula, julienne
½ cup loosely packed clean Italian parsley, chopped
Salt and fresh ground pepper to taste

Citrus Vinaigrette

Ingredients:

¼ cup orange juice
2 tbs. lime juice
2 tbs. seasoned rice vinegar
Zest from 1 lime, finely chopped
Zest from 1 orange, finely chopped
¼ tsp. chopped garlic
¾ cup canola oil
Salt and fresh ground pepper to taste

Preparation:

  • Remove pork from the refrigerator and remove the bone from the pork.
  • Slice and place in an oven proof dish
  • Take sauce and remove fat which should be congealed on top.
  • Place remaining braising liquid in a blender and puree.
  • Place in a saucepan and heat.
  • After bringing to a boil, reduce heat and season taste with salt, fresh ground pepper and if needed, a touch of white pepper.
  • Place in pan with pork, cover and place in a 350-degree oven and heat for about 30 minutes, until hot.
  • Place fennel, radish etc. into a bowl and mix.
  • Mix vinaigrette and add a small amount and toss slaw and taste.
  • Season with salt and pepper and taste.
  • Add more dressing if needed.
  • To serve as a small plate, take some pork 3-4 oz. and place on plate.
  • Add a small amount of the sauce spooned over the meat.
  • When picking the plate, look at the shape and color for the visual appeal.
  • Put some of the fennel slaw next to the meat or even on top of the pork as almost a garnish.
  • Keep it in a mound so it doesn’t get soggy and it maintains its crunch.
  • You can also serve this as a platter with some heated tortillas.