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EAT THIS IMMEDIATELY: Pork shoulder at The Happy Rooster
"Why wouldn't you?" replied Matt Savastano, the new chef at The Happy Rooster (116 S. 16th St.), when asked why he chose to cook his pork shoulder in straight-up duck fat.
EAT THIS IMMEDIATELY: Pork shoulder at The Happy Rooster
"Why wouldn't you?" replied Matt Savastano, the new chef at The Happy Rooster (116 S. 16th St.), when asked why he chose to cook his pork shoulder in straight-up duck fat. "The slow cooking makes the shoulder more tender. And let's face it — anything cooked in duck fat is going to be really good."
Though I recently vowed to start a new diet and hit the gym more often, Savastano's dish is making all that a little difficult. The chef starts by curing the shoulder for three hours ahead of confiting. If that wasn't already satisfying enough, he brushes the meat with sweet and tangy tomato/dijon glaze and serves it over braised escarole and barbecue black-eyed peas. "I treat it like my baby, because it was the first dish I put on the new menu when I took over," says 23-year-old Savastano, who's been in charge of the kitchen since May. Compromise: My next workout will be sprinting to the Rooster before dinner. Eat this immediately!
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