- 1 3/4 lb. (800 g) pork trimmed, lightly defatted
- ¼ cup (10 tsp.) coarse salt
- 2 branches fresh thyme
- 1 Tbsp. (30 ml) canola oil
- 1 diced onion
- 1 celery stalk, diced
- 1/2 cup (125 ml) maple syrup
- 1 cup (250 ml) white wine
- 1 Tbsp. (15 ml) chopped sage leaves
- 1 garlic clove, halved
- 3 cups (750 ml) beef stock
- 1/2 cup (125 ml) dried cranberries
- ¼ small butternut squash, peeled
- 1 Tbsp. (15 ml) cranberry seed oil
- 1 Tbsp. (15 ml) cranberry vinegar
- 1 Tbsp. (15 ml) pumpkin seeds
- 2 Tbsp. (30 ml) dried cranberries
- Salt and pepper
- 2 cups blanched fingerling potatoes
- Rub pork flank with coarse salt, place thyme on top, pack and refrigerate overnight.
- Preheat oven to 150 °C (300 °F).
- In a stew pot, heat the oil. Brown the onions and celery 3 minutes.
- Add maple syrup and reduce by half.
- Add the white wine and reduce by half again.
- Add the sage, garlic clove and beef stock.
- Bring to a boil, add the pork, cover and bake for 4 hours, until the flesh pulls easily with a fork.
- Remove pork, strain juice, add dried cranberries and reduce until a thick syrup forms. Set aside.
- Before plating, brown the fatty side of the pork until nicely coloured, deglaze with the filtered juices and serve.
- Using a mandolin, make very thin julienne strips of squash.
- In a bowl, combine pumpkin juliennes with cranberry seed oil, cranberry vinegar, pumpkin seeds and dried cranberries.
- Season with salt and pepper and let marinate for at least 30 minutes before serving.
- Heat a fryer to 175 °C (350 °F).
- Flatten blanched potatoes using the palm of your hand.
- Deep fry 3 to 4 minutes, drain well, season with salt and pepper and serve. If you do not have a fryer, you can roast in a pan, in a mixture of canola oil and butter.