1–1 ½ lb pork shoulder, room temperature
2 teaspoons kosher salt
Freshly ground black pepper
2 cloves garlic, skin-on, crushed
1 cup mixed seasonal vegetables, cut into bite-sized pieces
1 tablespoon olive oil
3–4 tablespoons chopped fresh herbs (Italian parsley, chervil, basil, dill)
¼ cup onions, finely chopped
½ clove garlic, peeled, minced
2 teaspoons whole grain mustard
½ teaspoon kosher salt
Freshly ground white pepper
2 tablespoons extra-virgin olive oil
Combine ingredients for Herb Sauce and set aside. Season pork by rubbing salt and pepper on all sides.
Preheat the skillet over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the skillet, then add garlic and sauté over medium heat for about 30 seconds or until fragrant.
Add pork, fat-side down, and arrange vegetables around the pork. Sear for about 5 minutes, flipping occasionally. Once the vegetables are tender, remove them from the skillet, along with the garlic, and set aside. Preheat oven to 355ºF (180ºC).
Sear pork over low heat for an additional 7–9 minutes or until golden brown.
Transfer the skillet to oven and roast for 35–40 minutes, turning pork occasionally for even browning. Test for doneness by gently pressing the middle of the roast. Once you feel some resistance, remove from oven and set aside.
Add the vegetables and garlic from Step 3 back into the skillet and cook over medium heat for about 1 minute. Add pork back in and coat with Herb Sauce to serve.
For mixed vegetables, go with hearty, seasonal produce like asparagus, snap peas, kale, and fava beans.
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