Lunchbreak: Berkshire pork shoulder roast, braised beans and pole bean salad, prepared by Coda di Volpe chef Chris Thompson

Chef Chris Thompson

Coda di Volpe
3335 N. Southport Avenue
Chicago
(773) 687-8568
cdvolpe.com/

Berkshire Pork Shoulder Roast

Ingredients:
1 pork shoulder or "pork butt" as it’s called by the butcher (approximately 2-4# roast)
1 Tbs chili flakes
1 Tbs fennel seed
1 tsp anise seed
Kosher salt, to taste

Directions:
Split the pork shoulder length wise and rub thoroughly with an abundant amount of salt spice mix. Tie with butchers twine in 3/4" inch intervals. Place in roasting pan and roast uncovered at 425 degrees for 30 minutes. Reduce heat to 325 degrees and cook for 20 more minutes. Allow roast 10 minutes to "rest" to allow the exchange of heat and juices between the interior and exterior of the roast. (ProTip: Don't skip this step! It's the difference between having a drier chewier roast and a juicy luscious roast.)

Braised Beans

Ingredients:
1 pound dry borlotti or 12 oz raw
1 large carrot, peeled and quartered
4 ribs of celery, cut in half
2 medium red onions, peeled and quartered
1 medium bulb of fennel, tops removed and quartered
1 sprig rosemary
4 leaves of fresh basil
2 tsp whole black peppercorns, toasted and wrapped in cheese cloth or a coffee filter
2 Tbs unsalted butter

Directions:
Soak dry beans for a minimum of 2 hours. If using fresh, skip the soaking. Place presoaked or fresh beans into a large pot and pour cut vegetables and herbs over top. Cover with cold water by 2 inches. Bring to a simmer and allow to simmer for 1 hour stirring occasionally to avoid the beans from sticking and scorching. Once the beans are cooked through and creamy in texture, remove from heat and discard the large cut vegetables. Place beans with a small amount of their cooking liquid into a small pot. Add the butter and a squeeze of lemon juice. Check seasoning.

Fresh Pole Bean Salad

Lemon citronette:
2 Tbs lemon juice
1/2 cup extra virgin olive oil
1/4 of 1 red onion finely minced

1/2 pound fresh green beans
1/2 pound fresh yellow wax beans
1/4 pound baby arugula

Squeeze lemon juice over the minced onion in a small mixing bowl. let sit 30 minutes. Whisk in oil olive and reserve at room temperature. This is your dressing. Quickly blanch the fresh beans in boiling water and immediately plunge into an ice bath. this will stop the cooking and "shock" the beans keeping them bright in color and crisp in texture.

For plate up:

Place a healthy spoonful of beans plus their broth in the bottom of a large bowl or plate. Remove the strings from the roast and slice to desired thickness. Shingle across the beans. Lightly dress the arugula and blanched beans and scatter over the top of the pork roast.