-
1
In a medium pot, bring 4 cups water to a boil.
-
2
Add the raisins, reduce the heat, and simmer for 5 minutes.
-
3
Drain.
-
4
Transfer the raisins to a small bowl and cover with the cognac.
-
5
Cover the bowl tightly with plastic wrap and let sit at room temperature for 1 hour, or refrigerate overnight, or for up to 5 days.
-
6
Mix together the hazelnuts, bread crumbs, 3 tablespoons of the butter, chopped thyme, and lemon zest, and salt and pepper to taste.
-
7
Divide the mixture in half and roll each half out between two pieces of parchment paper or plastic wrap into a 1/4-inch-thick rectangle.
-
8
Refrigerate until firm, about 2 hours, or up to 3 days.
-
9
Put a rack in the lower third of the oven and preheat the oven to 325F.
-
10
Drain the raisins and reserve the cognac.
-
11
If there is any excess fat on the pork butt, trim it off and discard.
-
12
Cut the pork butt in half and season with salt and pepper.
-
13
In a medium cast-iron pot or Dutch oven over medium-high heat, warm 2 tablespoons of the olive oil and 2 tablespoons of the butter.
-
14
Add the pork, garlic, shallots, and 2 of the sprigs of thyme and sear the pork until golden brown on all sides, about 10 minutes.
-
15
Deglaze the pot by adding the reserved cognac and scraping up any browned bits clinging to the bottom of the pot.
-
16
Bring the cognac to a boil, and let reduce until almost all the liquid in the pot has evaporated.
-
17
Add the white wine and chicken stock and return to a boil.
-
18
Transfer the pork to a plate.
-
19
Strain the contents of the pot through a colander set over a bowl, reserving the liquid and discarding the garlic, shallots, and thyme.
-
20
Put the pot back on the stove over medium-high heat and melt the remaining 2 tablespoons butter with the remaining 2 tablespoons olive oil.
-
21
Add the Jerusalem artichokes and onions and cook, stirring, until light golden brown, about 10 minutes.
-
22
Add the pork back to the pot along with the reserved liquid and remaining 2 sprigs of thyme and bring to a simmer.
-
23
Add the raisins, cover, and transfer the pot to the oven.
-
24
Braise for 2 hours, or until the meat is tender.
-
25
(At this point, the pork can be cooled and refrigerated overnight, if you wish.
-
26
This cooling will allow any fat in the braising liquid to come to the top for easy removal.
-
27
The pork can then be reheated in a 325F oven for about 30 minutes.)
-
28
Preheat the broiler.
-
29
Remove the hazelnut crust from the refrigerator.
-
30
Transfer the pork to a baking sheet and top each pork half with a piece of crust.
-
31
Broil until the crust is golden brown, about 3 minutes.
-
32
If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies.
-
33
Then add it back to the original pot.
-
34
Slice the pork, serving equal pieces of the crust.
-
35
Spoon the braising liquid over the pork and serve.
