Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chili Recipe

[Photograph: Sasha Marx]

Now that we’re a couple of months into the COVID-19 pandemic, it looks like for most individuals the preliminary flurry of home-cooking exercise has subsided. But we nonetheless should cook dinner and eat, day by day. One strategy to relieve a number of the stress of cooking so many meals at house is to embrace “batch” cooking, making issues like huge roasts, comparable to this slow-cooked pork shoulder, after which getting inventive with the leftovers. Take this crispy pork hash for example, which makes use of meat leftover from that roasted pork shoulder to provide a hearty crowd-pleaser that may be served any time of day, whether or not for a weekend breakfast or weeknight dinner.

Like cooking a pot of beans, a slow-roasted pork shoulder is a hands-off mission that rewards you with an enormous taste payoff. You can merely tear into the roast and pair it with a easy sauce like chimichurri or give it a full-feast remedy like this Thai-inspired roast pork spread. But you may as well flip leftovers into simple offshoot recipes, much like the way in which {that a} huge batch of cooked white beans can be utilized in something from a mapo-style stew to a tuna and white bean salad and a creamy white bean dip.

This crispy pork hash makes use of our most popular techniques for making great potato hash—par-cooking potatoes with vinegar to maximise inner tenderness and outer crispiness, in addition to cooking all of the parts (potatoes, greens, and pork) individually in order that they find yourself completely crisp reasonably than turning right into a steamy, soggy mess. After charring asparagus and a serrano chili in a forged iron skillet, we crisp up leftover pulled roast pork shoulder in reserved rendered pork fats from the roast (hopefully you understand to not throw out good pork fats, however if you happen to did, you should utilize vegetable oil as a replacement). Once the pork takes on a carnitas-like crunch, we flip our consideration to crisping the par-boiled potatoes earlier than tossing them with floor coriander, chili powder, and cumin (this hash owes a substantial amount of inspiration to one of many all-time nice taco filling combos, chorizo and potato).

The greens and pork are added again to the skillet, and all the pieces will get tossed along with any reserved drippings from the roast (as soon as once more proof of how a lot good taste you may get out of 1 roast). Top the hash with scallions and cilantro, possibly a fried egg or two if you happen to’re feeling the brunch vibe (it would not want them although), and serve it up with warmed tortillas, recent lime, and vibrant salsa verde. This hash is a leftover meal that’s something however a rehash.