This is a killer sauce. After all, what’s wrong with 2 cups of bourbon? Bourbon goes beautifully with pork, although it will work well with chicken and lamb.
Most of our posts concern complete meals or complimentary sides. Every now and then we do something a little out of the ordinary. You see, I love sauces. A good sauce will elevate any dish. It will take an ordinary dish to an extraordinary meal. For example, pasta is pasta until you dress it with a sauce. Once dressed with a sauce it is elevated to another level. Then again, take a filet of beef tenderloin. Seasoned and cooked to a perfect medium rare and you soar to unknown heights. Serve it with a beautiful bordelaise sauce and now you’re in Nirvana. This sauce is no different. It actually was made for a beautiful crown roast of pork last Christmas.
It was so good, we have used it on other pork dishes since then. It works especially well with pork and apples. Not surprisingly, it takes the Crispy Pork Belly Roast with Apples, Fennel & Butternut Squash to a wholly different level. So if you thought the Roasted Pork Belly was unreal on its own, try it with this sauce. The combination truly is to die for and unforgettable.
- 3 shallots, minced
- 2 cups Bourbon
- 5 cups homemade chicken stock
- 1/4 cup light brown sugar
- 2 Tbsp pork fat drippings (alternatively use butter)
Heat a skillet over medium heat. Add drippings from pork to pan.
When the drippings reach a glossy sheen, add the shallots to the sauté until soft. Carefully, add the whiskey away from the heat and cook until almost completely reduced.
Deglaze roasting pan with 2 cups chicken stock.
Add the chicken stock and deglazing liquid and brown sugar to the shallots.
Bring to a boil and cook until reduced by half.
Mix one Tbsp corn starch with 1/4 cup water. Add to sauce to thicken. Strain through a fine sieve pressing on the shallots to extract all of the liquids. Put in a gravy boat, serve and enjoy.