Roasted Pork Salad Gougère

Nickel & Nickel Hayne Vineyard Cabernet Sauvignon, St. Helena, Napa Valley

by Executive Chef Trevor Eliason

This is a play on the old ham and cheese sandwich using pork shoulder and Gruyère cheese. The rich, roasted pork shoulder nestled against the light, crisp, tang of the gougère is a delight to the taste buds and stands up beautifully to the Nickel & Nickel Hayne Vineyard Cabernet Sauvignon.



Roasted Pork Shoulder:
3 pounds boneless pork shoulder

1 tablespoon olive oil

1 teaspoon coriander seed, ground

1 teaspoon fennel seed, ground

1 teaspoon freshly ground pepper

2 tablespoons kosher salt

1 tablespoon fresh thyme, chopped

2 tablespoons vegetable oil

Gruyère Cheese Gougères:
1 cup water

1/3 cup and 2 tablespoons butter

1 tablespoon kosher salt

Pinch of sugar

1-1/4 cups all-purpose flour

4 large eggs

1-1/4 cups Gruyère cheese, grated

Freshly ground pepper, to taste

Pork Salad:
1 cup celery, diced

1/2 cup red onion, diced

2 tablespoons lemon juice

2 tablespoons parsley, chopped

Kosher salt and pepper, to taste


Preheat oven to 325°F. Rub pork shoulder with one tablespoon olive oil, ground coriander, fennel, pepper, salt and thyme. Using a heavy- bottomed sauté pan on medium-high heat, add vegetable oil, then pork, searing on all sides, about 3 minutes per side, looking for caramelized color. Remove the pork from the stove and place directly into the oven for 2 to 2-1/2 hours. When the meat is fork tender, remove from oven. Once the meat is cool, dice or shred meat into bite-sized pieces.

Turn the oven to 450°F and line two baking sheets with parchment paper. Using a medium sauce pan, combine water, butter, salt and sugar and bring to a boil. Add flour, then reduce the heat to medium, stirring with a wooden spoon for 2 minutes or until mixture forms a ball and excess moisture has evaporated. Transfer mixture to a mixer bowl. Using a paddle attachment, beat for 30 seconds on medium speed. Add eggs and continue to mix until all ingredients are combined and smooth. Add 3/4 cup cheese and salt and pepper.

Fill a pastry bag, fitted with a 3/8” plain tip, with the gougere batter. Pipe batter into 1” rounds onto the baking sheets. Sprinkle tops with Gruyère cheese and bake for 7-8 minutes, or until they puff and hold their shape. Reduce heat to 350°F and bake for 20 more minutes. The gougeres should be light golden-brown in color. It should be hollow when you break it open.

To make the pork salad, mix the pork, celery, onion, lemon juice and parsley in a mixing bowl. Taste and adjust the seasoning as desired with salt and pepper. 

Slice the tops off the gougères, leaving the bottom 3/4 of the gougere to stuff with the pork salad. Using a small spoon, fill each gougère with the salad and enjoy enjoy with a glass of Nickel & Nickel Hayne Vineyard Cabernet Sauvignon.

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