Roasted Pork Salad Gougère

by Nickel & Nickel Executive Chef Trevor Eliason


Ingredients

Napa Barrel Tasting: Roasted Pork Salad Grougere

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
  • ⅓ 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

Method

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.

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 2–2 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 ⅜” plain tip, with the gougère 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 gougères 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 gougère to stuff with the pork salad. Using a small spoon, fill each gougère with the salad and enjoy!