Jose Garces is the Ecuadorian-born, Philadephia-based, James Beard award-winning chef-owner of over a dozen restaurants around the country, publisher of two cookbooks Latin Evolution and The Latin Road Home, and one of seven chefs in the country to hold the coveted title of Iron Chef. In Spring of 2016 Jose opened Amada, an Andalusian tapas-style restaurant, in NYC at Brookfield Place in Battery Park City (250 Vesey St.). Named after his grandmother Mamita Amada, responsible for igniting Garces’ love for the kitchen at a young age, Amada was Garces’ first solo venture, which he opened in Philadelphia in 2005 and won him the James Beard Award for Best Chef Mid-Atlantic. Below is the recipe for his acclaimed Pernil Asado.
Sommelier Nacho Monclus recommends pairing this with a Vina Pedrosa Crianza 2010. “It’s the wine I recommend when a sommelier colleague asks me which wine should be try from Ribera del Duero,” says Monclus. “This wine has spicy, dark fruit, tobacco, smoky and vanilla notes. The acidity is so fresh it makes the wine seem almost uncomplicated because of how easy it is to drink it. Super elegant and well balanced. If you see the 2010 vintage, which is still on the market, grab it for a taste of one of the best Ribera del Duero vintages.”
Serves 4-6 as a main course
Cook Time (total) – 4 hours
Prep Time – 30 mins
For Pork Shank
1 bone in pork shank, approximately 3 lbs.
3 cups soybean oil
1 cup chicken stock
For Rosemary White Beans
Yield – 1 quart
6 oz. bacon
1 small onion, small dice
3 sprigs fresh rosemary
6 sprigs fresh thyme
2 cups Northern White beans (soaked the night before)
6 tablespoons unsalted butter (about ¾ of a stick)
5 cloves garlic
¼ bunch of parsley, finely chopped
Kosher salt to taste
1 shallot, sliced
6 whole black peppercorns
pinch of red pepper flakes
2 bay leaves
Bundle all ingredients together in a piece of cheesecloth. Secure bundle with a piece of butcher’s twine, and when it’s time to add the sachet to the beans, tie the other end to your pot handle so it’s easy to retrieve. Be sure to keep any loose ends away from the burner.
1 navel orange, peeled and segmented
10 leaves micro arugula
Preheat oven to 300 degrees Fahrenheit with the rack in the center of the oven. While the oven is heating up, place the pork shank (flat side up) in a roasting pan. Pour oil and chicken stock into the roasting pan until mostly covering the pork shank. Cover the top of the roasting pan with aluminum foil.
Carefully place the roasting pan into the 300 degree oven and cook for three hours.
While the pork shank is cooking, start the rosemary white beans. Add the soaked beans into a pot. Add enough water to cover the beans by 2 inches. Place the sachet in with the beans and cook until al dente, about 20 minutes, over medium-high heat. Once they are done, strain the beans but reserve the cooking liquid. Take 1/2 cup of the cooked beans and puree them with some of the cooking liquid until smooth. Set aside and start to render down the bacon in a separate pot over medium heat until golden brown and crispy. Strain out the bacon from the fat and set aside. Return some of the fat back to the pot and sweat down the onions over medium-low heat. When the onions are translucent add the rosemary and thyme. Cook over low heat for two minutes.
Return the bacon to the pot and add the beans, bean puree, and 1 cup of the bean cooking water. Mix together thoroughly and melt the butter in it. Season the stew with salt to taste.
After the pork shank has cooked for three hours in the confit oil, remove it from the oil and place onto a sheet tray with a wire rack. Then place the sheet tray back into the oven for another 30 minutes. The internal temperature of the pork should be 165 degrees Fahrenheit. Remove from the oven and let rest for at least 15 minutes. While resting, turn up the oven to 425 degrees. Once rested, remove the bone from the meat and discard the bone.
Put the pork shank into the 425 degree oven and cook until the skin is golden brown and very crispy, about 10-15 minutes. Be sure to keep an eye on it – if it’s in the oven too long, the skin will go past crisp to hard. Once that is done, remove it from the oven and slice into ½ inch pieces. Serve the sliced pork on top of the white beans and garnish with orange segments and micro arugula.
About Nacho Monclus: Nacho Monclus, a Spanish native, began his career in hospitality working in several restaurants in Segovia, Spain. He worked directly with and was mentored by top Spanish Sommeliers including Lucio and Henar Puente (the first woman to achieve the award of Best Sommelier in Spain.) By 23 years old Nacho had already received a college degree and achieved his Sommelier title as First Student at the Sommelier School in Madrid, earning several Sommelier awards along the way. After working his way through the ranks in a restaurant in Spain from busser to Manager and Head Sommelier, he set off for New York City without knowing a word of English. Nacho spent time flexing his wine knowledge at NYC’s top Spanish restaurants including Socarrat and Lupulo before joining Amada New York as Beverage Director. Nacho’s curated beverage program includes an extensive list of Spanish wines, a DIY Gin and Tonic Program, rotating Craft Cocktails, a selection of seasonal Sangrias, and more.