Tonight’s dinner is adapted from the winning dish seen in Bravo’s Top Chef Season 14 finale. The original recipe was created by this season's winner, Brooke Williamson—Co-Executive Chef and Co-Owner of Hudson House, Playa Provisions, The Tripel and Da Kikokiko in Los Angeles. Our take features red onion two ways: roasted for a deliciously tender side, and caramelized for a sweet addition to black beans. The centerpiece of roasted pork gets mild heat and fruity tang from guajillo chile powder. Many thanks to Bravo’s Top Chef and Brooke Williamson for the chance to share this incredible dish!
Ingredients
Ingredients
- 1 Pork Roast
- 1 1/4 Black Beans
- 2 Garlic
- 1 Red Onion
- 1 Cilantro
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Butter
- 1 tbsp Honey
- 1 1/2 tsp Light Brown Sugar
- 1 tbsp Roast Pork Spice Blend (Ground Guajillo Chile, Ground Cumin, Garlic Powder, Ground Coriander & Ground Chipotle Pepper)
Instructions
Instructions
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and halve the onion; small dice 1 half and cut the remaining half into 1-inch-thick pieces. Peel and roughly chop the garlic. Drain and rinse the beans. Finely chop the cilantro leaves and stems.
Sear the pork:
Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season on all sides with salt, pepper and the spice blend. In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 3 to 5 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan on the stove, transfer to 1 side of the prepared sheet pan.
Roast the pork & sliced onion:
Place the sliced onion in a medium bowl. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Transfer to the other side of the prepared sheet pan with the seared pork. Roast 20 to 22 minutes, or until the onion is tender when pierced with a fork and the pork is cooked through. (An instant-read thermometer inserted into the pork should register 145°F.) Remove from the oven. Transfer the roasted pork to a cutting board and let rest for at least 5 minutes. Drizzle the roasted onion with half the vinegar and carefully stir to coat. Season with salt and pepper to taste.
Caramelize the diced onion:
While the pork and onion roast, in a small pot, heat the butter on medium-high until melted. Add the diced onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the brown sugar and 1/2 cup of water. Cook, stirring occasionally, 11 to 13 minutes, or until thickened and saucy. Turn off the heat; season with salt and pepper to taste.
Cook the beans:
While the onion caramelizes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the garlic and season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the beans begin to break down. Add the honey, remaining vinegar and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any fond from the bottom of the pan, 5 to 7 minutes, or until the liquid has reduced in volume by about 3/4. Turn off the heat; season with salt and pepper to taste.
Slice the pork & plate your dish:
To the pan of cooked beans, add the caramelized onion and 1/4 of the cilantro. Stir to combine; season with salt and pepper to taste. Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the finished beans between 2 dishes. Top with the sliced pork, roasted onion and a drizzle of olive oil. Garnish with the remaining cilantro. Enjoy!