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Slow-Cooked Pork with Mole Verde
September 26, 2011

Palo Santo

Slow-Cooked Pork with Mole Verde

Nancy Matsumoto

What dish could better represent the handmade ethic of Palo Santo’s chef-owner Jacques Gautier than this meltingly soft comfort food? Gautier roasts a quarter of a pig for 18 hours at a low temperature, lovingly basting it with beer along the way. After a little rest, Gautier pulls the meat off the bone and presses it into a pan. After another day of rest, the tender “cake” is cut into portions, seared, and covered with a bright tomatillo-cilantro green mole. When we tried it, he served it with soft chayote and potato, but it may look different on any given night. In this picture, the dish is topped with a chunk of chicharron and accompanied by a corn masa sope filled with beans and topped with salad and queso fresco. It’s perfect for a cool fall night, or any night when comfort is what you crave.

Palo Santo

652 Union St
Brooklyn, NY
Park Slope