Name: Luxurious Black Truffle Pork Stir-Fry
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 8
Cuisine: US
Ingredients: 1 (2 pound) pork shoulder; Black truffle salt to taste; Freshly ground white pepper to taste; 1 tablespoon olive oil, or more if needed; 2 tablespoons black truffle oil, or more to taste; 4 tablespoons black truffle butter, divided; 8 large red potatoes, cut into large chunks; 3 yellow onions, coarsely chopped; 3 large parsnips, peeled and chopped; 2 stalks celery, chopped; 10 large white mushrooms, quartered; 4 cloves garlic, minced, or more to taste; 1 cup dry white wine; 2 cups vegetable broth, or more as needed; 2 tablespoons all-purpose flour; 0.25 cup roughly chopped fresh Italian parsley

Indulge in the earthy decadence of black truffles with this comforting pork and vegetable dish. Tender pork shoulder is slow-cooked with aromatic vegetables and infused with the luxurious flavor of black truffle, creating a symphony of savory and umami notes.

Follow The Directions

01

Step

Preheat the oven to 375 degrees F (190 degrees C).

02

Step

Pat pork shoulder dry with paper towels. Season generously with truffle salt and white pepper.

03

Step

Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Sear pork shoulder on all sides until deeply browned, about 3-5 minutes per side. Remove pork from the Dutch oven and set aside.

04

Step

Reduce heat to medium and melt 2 tablespoons of truffle butter in the Dutch oven. Add potatoes, season with truffle salt and white pepper, and sauté until golden brown but not fully cooked, about 10 minutes. Transfer potatoes to a bowl.

05

Step

Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil if needed, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Transfer vegetables to a separate bowl.

06

Step

Return heat to medium-high and deglaze the pot with white wine, scraping up any browned bits from the bottom. Return the pork to the Dutch oven and arrange the potatoes around it. Pour in vegetable broth until it covers the potatoes.

07

Step

Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake for another 45 minutes. Transfer 2-3 cups of cooking juices to a bowl and set aside for the sauce. Baste the pork with the remaining juices. Add the onion-mushroom mixture, cover, and bake until the vegetables are tender and the pork is cooked through, about 15-20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

08

Step

While the pork is baking, melt the remaining 2 tablespoons of truffle butter in a saucepan over medium-low heat. Whisk in flour and cook until the mixture becomes a light golden brown paste, about 5 minutes. Gradually whisk in the reserved cooking juices, and bring to a simmer over medium heat. Cook and stir until the sauce is thick and smooth, about 10-15 minutes.