Jonathan Waxman’s Barbecued Pork with Black Bean Cakes

Name: Jonathan Waxman’s Barbecued Pork with Black Bean Cakes
Yield: 8 portions
Ingredients: 4 tablespoons (½ stick) unsalted butter; 12 shallots, peeled; 2 heads garlic, cloves separated and peeled; 3 onions, cut into 8 wedges each; 1 tablespoon black peppercorns; 4 ounces mixed fresh hot chile peppers (serrano, jalapeño), stems removed; 1 bunch fresh thyme (about ½ cup); 2 bay leaves; 1 cup crème fraîche; 4 ripe plum tomatoes, finely chopped; 16 Black Bean Cakes; Juice of 2 limes; 2 limes, cut into small wedges, for garnish; Cilantro (fresh coriander) sprigs, for garnish; 2 cups sturdy red wine; 6 tablespoons tequila; 1 pork butt (4 to 6 pounds), cut into 2 inch cubes; Salt and freshly ground black pepper, to taste; ½ cup olive oil, plus more if needed; 2½ to 3 tablespoons peeled and finely slivered fresh ginger; Salt and freshly ground black pepper, to taste

Preparation info

8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Jonathan Waxman’s style and flair with great regional ingredients have contributed greatly to many restaurants around the country today.

This fabulous pork dish is even better if you prepare it a day ahead—the flavors will intensify.

Ingredients

1 pork butt (4 to 6 pounds), cut into 2 inch cubes
2 cups sturdy red wine
6 tablespoons

Main course
Gluten-free
Spicy

Method

Place the pork in a large mixing bowl, and add the wine, tequila, and ginger. Toss, and marinate, loosely covered, in the refrigerator, for 1 to 2 hours.
Remove the pork from the marinade, and pat it dry with paper towels. Sprinkle the meat with salt and pepper. Reserve the marinade.
In a large heavy flameproof casserole, heat the olive oil until very