This video shows a step-by-step guide to making canelones with braised pork and Foie Gras pate here in Asturias, Spain. https://youtu.be/mGkNA8cIM0c
The recipe is relatively easy, although it requires a good amount of time to allow the pork to slowly braise.
This video will show you how I braise meats, how I make a bechamel sauce from scratch, and how I roll up and assemble a plate of canelones to bake in the oven.
It's a really delicious recipe--I hope you enjoy and subscribe to my YouTube channel!
Ingredients:
48oz (3 lbs) well-marbled pork shoulder or pork butt
1 Tbsp Kosher salt, for seasoning meat
2 Tbsp sunflower seed oil, for browning meat
3 small onions, peeled and cut in half
3 small carrots, ends trimmed
1 stalk celery, cut in sections
4 cloves garlic, peeled
16oz fortified homemade stock
32oz water
2 bay leaves
3 Tbsp salted butter, softened
1/4 cup +1 Tbsp all-purpose flour
1.5 cups whole milk, or until bechamel reaches desired consistency
Kosher salt and nutmeg, to taste, for bechamel
200g Foie Gras pate, softened at room temperature
12 half-size lasagna noodles
1 Tbsp olive oil, for preventing sticking while softening the noodles
1.5 cups mozzarella cheese
I am told that this braised pork and Foie Gras filling for the Canelones would traditionally include braised chicken as well!
Instructions:
(1) Salt the pork on all sides.
(2) Heat 2 Tbsp of sunflower seed oil in a saute pan, until it is very hot and almost smoking.
(3) Add the pork, and brown on all sides.
(4) Remove the pork from the saute pan, and add it to a pot with the peeled onions, carrots, celery, garlic, fortified homemade stock, water, and bay leaves.
(5) Bring the mixture to just below a simmer, at around 175F, and cook at the lowest setting on your stove at around 175F or below for roughly 5-6 hours.
*The braise is done when the meat is falling off the bone. Do not boil the pork.
(6) While the meat is finishing braising, prepare your bechamel sauce.
(7) Make a roux by combining the butter and flour on the stove in a small sauce pot over medium heat.
(8) Cook the butter and flour, stirring with a rubber spatula, until the roux mixture is golden-brown in color, about 6-8 minutes.
(9) Slowly whisk in the whole milk until you arrive at your desired consistency.
(10) Season the bechamel mixture with salt and nutmeg until it tastes perfect to you.
(11) Cover the finished bechamel sauce with plastic wrap, and set aside for later.
(12) Pull the pork, and mix with the softened Foie Gras pate.
(13) Soften the lasagna noodles in hot water and olive oil for roughly 10 minutes, or until they are soft enough to roll.
(14) Lay out the lasagna noodles, and fill each one with roughly 2-3 Tbsp of the Foie Gras and Braised Pork filling.
(15) Roll the canelones.
(16) Preheat your oven to 425F (218C).
(17) Add a thin layer of bechamel sauce to the bottom of a baking casserole dish, and layer in the 12 rolled canelones.
(18) Top with the remaining bechamel sauce, and cover with the shredded mozzarella cheese.
(19) Bake at 425F for roughly 20 minutes, or until the cheese is bubbly and golden-brown.
Equipment & Supplies:
The Wusthof 8" chef’s knife I use: https://amzn.to/442GKXx
Kunz Spoon: https://amzn.to/3XrM3xd
I just started using the Smooth Q-3 iPhone stabilizer from Zhiyun: https://amzn.to/3r27xop
For the Finch lavalier microphone I use from Pixel: https://amzn.to/436cJom
About me: I am a recipe writer and graduate of the Culinary Institute of America creating fun recipe videos in Gijon, Spain. Before enrolling in culinary school at the Culinary Institute of America to focus on cooking full-time, I studied economics and worked as a data analyst.
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