Rich pork broth—made with pork butt and smoked ham—brings together this comforting stew from brothers Andrew and Eric Dayton’s restaurant The Bachelor Farmer in Minneapolis
How to make it
Step 1
Make the broth: In a large saucepan, spread pork and ham in a single layer, and cook over moderately low heat, undisturbed, until browned on the bottom, about 7 minutes. Stir meat and continue cooking, stirring occasionally, until well browned, about 5 minutes. Add 1/2 cup water; scrape up browned bits from bottom of pan. Add chopped onion, chopped carrot, celery, garlic, thyme sprigs, bay leaves, peppercorns, coriander, and remaining 2 quarts water. Bring to a boil. Cover and simmer over moderately low heat for 2 hours. Strain broth into a heatproof bowl; discard solids. Return broth to pan; bring to a boil, and cook until reduced to 1 quart. Skim any foam from surface. Season lightly with salt.
Step 2
Meanwhile, prepare the vegetables: In a medium bowl, combine mustard greens, sugar, and 1 teaspoon salt. Massage greens until wilted. Let stand 1 hour.
Step 3
Preheat oven to 400°F. Toss carrot pieces with 2 tablespoons oil and salt on a large parchment-lined baking sheet. Spread in an even layer, and roast until caramelized and tender, about 30 minutes.
Step 4
Make the meatballs: In a medium skillet, heat 3 1/2 tablespoons oil until shimmering. Add diced onion, garlic cloves, chopped thyme, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until softened and browned, about 10 minutes. Cool completely.
Step 5
In a large bowl, stir together breadcrumbs and milk; let stand until absorbed, about 5 minutes. Add pork, egg, onion mixture, and remaining salt; stir well. Form mixture into 1 1/2-inch meatballs and arrange on a parchment-lined baking sheet. Refrigerate until chilled, about 30 minutes.
Step 6
Roast meatballs at 400°F until browned and cooked through, 20 to 25 minutes.
Step 7
Bring broth to a simmer over moderate heat. Add cream, meatballs, carrots, and mustard greens, and simmer until hot, about 5 minutes. Transfer to 4 bowls, and garnish with chopped parsley and dill.
Ingredients
BROTH :
1 pound lean pork butt, cut into 1-inch pieces 1 (1/4-pound) piece ham or prosciutto ends, cut into 1-inch pieces 2 quarts plus 1/2 cup water, divided 1 onion, chopped 1 large carrot, chopped 2 celery stalks, chopped 1 head of garlic, halved 5 thyme sprigs 2 dried bay leaves 1 1/2 teaspoons black peppercorns 1/2 teaspoon coriander seeds Kosher salt
VEGETABLES :
1/2 pound mustard greens, stemmed and chopped 1 teaspoon sugar Kosher salt 1 1/4 pound carrots, peeled and cut into 1-inch pieces 2 tablespoons olive oil
MEATBALLS:
3 1/2 tablespoons olive oil 1 medium onion, finely diced 3 garlic cloves, sliced 1 teaspoon finely chopped thyme 2 1/2 teaspoons kosher salt, divided 1/2 cup plain dry breadcrumbs 1/4 cup whole milk 1 pound ground pork 1 large egg, lightly beaten
TO FINISH :
3 tablespoons heavy cream Chopped parsley and dill, for garnish
FROM FOOD & WINE
How to make it
Step 1
Make the broth: In a large saucepan, spread pork and ham in a single layer, and cook over moderately low heat, undisturbed, until browned on the bottom, about 7 minutes. Stir meat and continue cooking, stirring occasionally, until well browned, about 5 minutes. Add 1/2 cup water; scrape up browned bits from bottom of pan. Add chopped onion, chopped carrot, celery, garlic, thyme sprigs, bay leaves, peppercorns, coriander, and remaining 2 quarts water. Bring to a boil. Cover and simmer over moderately low heat for 2 hours. Strain broth into a heatproof bowl; discard solids. Return broth to pan; bring to a boil, and cook until reduced to 1 quart. Skim any foam from surface. Season lightly with salt.
Step 2
Meanwhile, prepare the vegetables: In a medium bowl, combine mustard greens, sugar, and 1 teaspoon salt. Massage greens until wilted. Let stand 1 hour.
Step 3
Preheat oven to 400°F. Toss carrot pieces with 2 tablespoons oil and salt on a large parchment-lined baking sheet. Spread in an even layer, and roast until caramelized and tender, about 30 minutes.
Step 4
Make the meatballs: In a medium skillet, heat 3 1/2 tablespoons oil until shimmering. Add diced onion, garlic cloves, chopped thyme, and 1/2 teaspoon salt. Cook over moderate heat, stirring occasionally, until softened and browned, about 10 minutes. Cool completely.
Step 5
In a large bowl, stir together breadcrumbs and milk; let stand until absorbed, about 5 minutes. Add pork, egg, onion mixture, and remaining salt; stir well. Form mixture into 1 1/2-inch meatballs and arrange on a parchment-lined baking sheet. Refrigerate until chilled, about 30 minutes.
Step 6
Roast meatballs at 400°F until browned and cooked through, 20 to 25 minutes.
Step 7
Bring broth to a simmer over moderate heat. Add cream, meatballs, carrots, and mustard greens, and simmer until hot, about 5 minutes. Transfer to 4 bowls, and garnish with chopped parsley and dill.
Ingredients
BROTH :
1 pound lean pork butt, cut into 1-inch pieces 1 (1/4-pound) piece ham or prosciutto ends, cut into 1-inch pieces 2 quarts plus 1/2 cup water, divided 1 onion, chopped 1 large carrot, chopped 2 celery stalks, chopped 1 head of garlic, halved 5 thyme sprigs 2 dried bay leaves 1 1/2 teaspoons black peppercorns 1/2 teaspoon coriander seeds Kosher salt
VEGETABLES :
1/2 pound mustard greens, stemmed and chopped 1 teaspoon sugar Kosher salt 1 1/4 pound carrots, peeled and cut into 1-inch pieces 2 tablespoons olive oil
MEATBALLS:
3 1/2 tablespoons olive oil 1 medium onion, finely diced 3 garlic cloves, sliced 1 teaspoon finely chopped thyme 2 1/2 teaspoons kosher salt, divided 1/2 cup plain dry breadcrumbs 1/4 cup whole milk 1 pound ground pork 1 large egg, lightly beaten
TO FINISH :
3 tablespoons heavy cream Chopped parsley and dill, for garnish
FROM FOOD & WINE
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