Coffee Recipe: Pork Shoulder with Coffee

Dare to have a unique culinary experience with this bold recipe combining espresso coffee and farm pork shoulder, created by chef David Toutain in collaboration with illy.
This original creation breaks the rules by incorporating coffee into a savory dish, while remaining easy to prepare.
Thanks to an explanatory video, each step is detailed to guarantee the success of this gastronomic adventure.

For my weekly coffee recipe, I’m sharing today a coffee-based main course. This is a change from the desserts and small cakes that I usually share.
Behind this creation, there is a partnership between illy coffee and chef David Toutain.
The difficulty level is easy, and with the tips from the video, you can’t go wrong.

Ingredients

• ½ farm pork shoulder
• 100 ml of cream
• 1 espresso coffee
• 100 g of semi-salted butter
• Vegetable broth
• Salt
• Sugar
• 20 Jerusalem artichokes
• Fresh chives

Preparation

The pork shoulder

1. Cut the pork shoulder into pieces of about 200 g each.
2. Pan-fry the pieces of pork shoulder to sear them.
3. Remove the meat and let the juices rest for a few minutes.
4. Deglaze the pan with the espresso coffee and let it reduce.
5. Add the cream and reduce again.
6. Pour the vegetable broth, season, then whisk in the butter.
7. Keep everything warm.

The Jerusalem artichokes

1. Brush the vegetables while keeping the skin on.
2. Bake in the oven, in foil, at 160°C for about 40 minutes.
3. Scoop out the flesh, mix it with a little salted butter and chopped chives.
4. Fry the skin to add crunch.

So, ready to surprise your guests with this savory coffee recipe?
This coffee pork loin is a perfect marriage between the aromatic power of coffee and the tenderness of the meat.

A dish that proves coffee isn’t just for desserts.