Search
My Cart My cart is empty My Cart
Support

Kurobuta Pork Shanks with Cauliflower Puree

By: Mandy Tanner

Serve up an impressive gourmet meal in minutes with this recipe from Chef Mandy Tanner. It starts with Snake River Farms pre-cooked pork shanks - fall-off-the-bone tender and rich with flavor. Mandy pairs them deliciously with a puree made with cauliflower, garlic and brown butter.

 

Your friends and family will be impressed with this dish, but you don’t have to let them know just how easy it is to prepare.

Ingredients

Kurobuta Pork Shanks

  • 2 SRF Fully Cooked Kurobuta Pork Shanks Buy Now

Brown Butter Roasted Garlic and Cauliflower Puree

  • 1 head cauliflower, cut into 2-inch florets
  • 2 tablespoons olive oil
  • Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt, as needed Buy Now
  • 2 garlic cloves, unpeeled
  • ¼ cup (4 tablespoons) unsalted butter
  • 2 sprigs fresh thyme
  • ¾ cup half and half
  • Fresh chives, as needed, for garnish

Kurobuta Pork Shanks

Microwave Oven: Suggestions given are for 1 pouch. Repeat steps for second pouch. Note: Microwave times may vary. Use caution; product will be hot.
Open package. Remove inner pouch with Kurobuta Pork Shank from box.
Cut a 1-inch slit near the end of the pouch and place it on a microwave-safe dish.
Microwave on HIGH for 7 minutes and 30 seconds. Let stand for 2 minutes.
Carefully open pouch and pour contents onto a serving dish.
Serve and enjoy!

Brown Butter Roasted Garlic and Cauliflower Puree

Preheat the oven to 425°F.
On a large rimmed baking sheet, add the cauliflower and garlic cloves, and drizzle with olive oil and season with Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt, to taste. Toss to coat.
Place the baking sheet in the oven, and roast for 25 minutes, until the cauliflower is tender and slightly golden brown and caramelized.
Meanwhile, make the brown butter. In a small saucepan over medium heat, melt the butter. Add the thyme sprigs when the butter has melted and cook for 2-3 minutes to infuse the butter and fry the thyme. Remove the thyme and reserve. Continue to cook the butter until the milk solids have browned and butter smells nutty. Carefully add in the half and half, and stir just until warmed through. Remove from heat
Remove the cauliflower and garlic from the oven. Peel the roasted garlic cloves. Reserve a handful of roasted cauliflower florets for serving.
In a food processor, add the roasted garlic and cauliflower, and pulse a few times until smaller pieces. Process on low speed and drizzle in the brown butter mixture. Taste for seasoning, and add additional Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt, to taste. Process until desired puree texture.
Place roasted garlic cauliflower puree on a serving dish, and top with reserved roasted cauliflower florets, and garnish with fried thyme leaves, and chives, as desired. Enjoy!