Milk-Braised Pork Shoulder Stroganoff with Butternut Squash Noodles, Chanterelle Mushrooms and Thyme-Brown Butter Sauce



  • 3 pounds boneless pork shoulder (cut into six 8-oz. portions)
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons black pepper
  • 1/4 pound unsalted butter
  • 10 cloves garlic (peeled and smashed)
  • 5 star anise
  • 5 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 cinnamon sticks
  • 3 zest (lemons peeled)
  • 1 bunch sage (bunch intact, torn in half)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 4 cups whole milk
  • 1 lemon
  • 1 teaspoon vanilla bean paste
  • 1 pound butternut squash (neck)
  • 2 tablespoons kosher salt
  • 3 cups pork braising liquid
  • 1 cup demi-glace (pork)
  • 1/4 pound unsalted butter
  • 6 pearl onions (large, peeled and cut in half)
  • 1/2 cup water
  • 2 cloves garlic (peeled and minced)
  • 1/4 pound chanterelle
  • 2 tablespoons fresh thyme (minced)
  • 1 tablespoon lemon zest
  • 1/4 cup brandy
  • 1/2 cup sour cream
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    1. 1. For the Pork: Season meat with salt and pepper and let sit for 1 hour or up to overnight in refrigeration, uncovered on a rack
    2. 2. Preheat oven to 350°F convection or 375°F still oven. Warm up 18-inch sauté pan over medium heat, add butter and melt to the foamy stage. Add seasoned pork to the pan and brown for about two minutes per side until golden brown. Once browned, remove meat from pan and place on parchment-lined sheet tray with a rack and set aside. Reserve fat and pan for the next step
    3. 3. For the Braising Liquid: In the existing 18-inch pan over medium heat, add smashed garlic cloves, star anise, bay leaves, chili flakes, cinnamon sticks, lemon zest, sage, salt and pepper. Sauté until fragrant and sage is fully wilted, about two minutes
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