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Learn with Cakebread Cellars' chef Tom Sixsmith how to make Pork Estofado- a Thai stew with Plantains, Shiitake Mushrooms ...
and Pearl Onions.
Tags:Pork Estofado with Plantains recipe,how to make Pork Estofado with Plantains,plantain recipe,pork estofado,pork recipe,thai recipe,thai stew recipe,Cakebread Cellars,Napa Valley,Pork Estofado with Plantains and Pearl Onions
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Tom Sixsmith: This recipe is Pork Estofado with plantains. It is a dish that my wife and I make at home quite often.
Julianne Laks: The aroma is just standing there. They’re fantastic. I like to try it.
Tom Sixsmith: That’s very simple to do so it’s a dish that actually grows over time so it’s better the next day. Pork shoulder has a good marbling in there which adds to the dishes complexity. Roll it around. Something like you want to be focused solely on this because you step away from it you go south on your pretty cooking. Anyway cook it till it brings to a deep amber roughly four minutes. Be careful when you add the vinegar in here. It’s going to boil up. Pour it in slowly you want to prevent burning yourself.
Start and it just brings out some of the black fruit characteristics and we’re going to bring to simmer again and and we’re going to cook it for about two hours at low heat covered. We’re going to use ripe plantains in a very chop core Caribbean style a staple. Now you have some sweetness like your banana wood but different texture.
Julianne Laks: I think it goes beautiful with Merlot, the balance and the complexity of the dish kind of equals the intensity and the balance in the wine as well.
Tom Sixsmith: It’s a very good wine to parallel with.
Julianne Laks: I love the fruit comes from a warmer region up valley. I think it’s really deep intense ripe characteristic to the fruit and then about 10 percent of the blend comes from Carnela so you also get that fresh black cherry characteristic. It goes well so we get the nice ripe black fruit characteristics from the warmer region and then the bright acidity of black cherry from the cooler Carnela section and I think it really goes well with the sweetness of the dish and also the texture of the dish is just perfect.