Solbar's Lucky Pig


This recipe comes courtesy of Solbar at Solage Resort, and it's one of Ryan's favorite splurges.



5-pound pork shoulder
Salt and black pepper
2 tablespoons canola oil
6 cloves unpeeled garlic
3 sprigs fresh thyme

Sesame Crepes:

3 ounces all-purpose flour
3 ounces bread flour
2-1/2 ounces butter, melted and cooled
1/2 ounce sesame oil
5 eggs
1-1/2 cups milk
1 teaspoon black sesame seeds

Pickled Pineapple: (makes approximately 1 quart)

3/4 cup water
1/2 teaspoon rice wine vinegar
2-1/4 cups brown sugar
1 tablespoon salt
1 tablespoon cloves
1 tablespoon Szechuan peppercorns
1/2 vanilla bean pod, split and scraped
Juice of 2 limes
1 large (or 2 small) pineapple, skinned, quartered, cored, split lengthwise, and sliced thin

Mongolian Peanuts: (makes 2-3 quarts)

1/2 teaspoon water
3 pods star anise, in a sachet
2-1/2 pounds raw red-skin peanuts
3 tablespoons salt
3/4 teaspoon Korean red pepper

To Assemble and Serve:

Oil or clarified butter
Chopped scallions
Butter lettuce leaves
Lime wedges
Jalapeño slices
Fresh basil, cilantro, and mint leaves
Pickled vegetables
Peanut Sauce


For the Pig:

Trim pork shoulder, cut into 2 and season with a good coating of salt and black pepper. Refrigerate, uncovered, for 8 hours.

Preheat the oven to 300ºF. In a large Dutch oven or roasting pan, heat the oil over high heat. Sear the roasts, fat side first, until well-browned on all sides. Reduce the heat to medium-low, make sure roasts are fat-side-up. Add the garlic and thyme, and cover with a piece of parchment paper, then foil or a metal lid. Transfer to the oven and roast for 5 hours or more. The pork should be meltingly soft all the way through. (You can serve the roasted garlic cloves to spread on crusty bread with sea salt and dunk in rendered pork fat.)

For the Sesame Crepes:

Mix the flours and salt, then combine with the butter, sesame oil, eggs, and milk in Vita-Prep; blend until smooth. Pass the batter through a china cap, stir in the sesame seeds, and let batter rest for about 8 hours before making the crepes.

For the Pickled Pineapple:

Put the water, rice wine vinegar, brown sugar, salt, cloves, Szechuan peppercorns, and vanilla seeds in a pot and bring to a boil; reduce heat to a low simmer and cook for 10 minutes. Put pineapple in a heavy-duty plastic or metal container and pour the vinegar and sugar mixture over the pineapple; add the lime juice. Make sure the pineapple slices are completely submerged in the pickling liquid. Refrigerate for about 8 hours.

Strain the pickled pineapple when you’re ready to use it (you can reserve the pickling liquid for two more uses).

For the Mongolian Peanuts:

Preheat a convection oven (with the fan on) to 350ºF; preheat a fryer to 275ºF. Bring the water and star anise to a boil and cook for five minutes. Add the peanuts, cover, and boil for another 7 minutes; then turn off the heat and let steep for 10 minutes more. Drain peanuts thoroughly and spread on 3 parchment-lined sheet pans; roast, turning twice, for about 30 minutes, or until peanuts are cooked, but still “moist” in the center. Let cool. Fry the peanuts for 4 to 5 minutes or until crunchy and not too dark. Drain and season with salt and Korean red pepper. Set aside to cool (or store in a tightly covered container).

To Assemble and Serve:

Reheat the pork, if necessary. For the sesame crepes, heat an 8-inch crepe pan and add oil or clarified butter to lightly coat. Pour a small amount of batter into the pan and swirl it to spread evenly. Cook for about 30 seconds and flip. Cook for another 10 seconds and remove from the pan. Repeat with the remaining batter.

Put a pork roast in a covered dish (serves two) and garnish with scallions. Divide the pickled pineapple and Mongolian peanuts among individual serving bowls. Arrange several sesame crepes, butter lettuce leaves, lime wedges, jalapeño, fresh herbs, and other condiments on a plate or several dishes.

To eat:

Tear apart the pork, put it in a lettuce cup or crepe, and garnish it as desired with the peanuts, pickled pineapple, herbs, etc.

Serves 4-6

Feed by Round Pond

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