Braised and Grilled Ponce with Gravy

Braised and Grilled Ponce with Gravy
by Gary Gee

After searching the web for recipes on how to prepare ponce, I decided to start with a simple, slow braise. I knew I had to do something to tenderize the casing, yet maintain the firm texture and flavor within. 

The result was what I wanted: a ponce ready to eat, but neutral enough to be “recipe ready” for other applications. The gravy here is a traditional roux-based one. Many recipes I found used all of the cooking liquid and fat to make the gravy. I chose to make a complementary one, flavored with a bit of the ponce fat in order to let the flavor of the ponce stand on its own. Thanks to Luke Deville for his suggestions!

1 smoked Teet's Smoked Pure Pork Ponce, whole
¼ cup vegetable oil
2 Tablespoons reserved ponce fat
¼ cup flour
1 teaspoon smoked paprika
1 yellow onion, chopped
1 bell pepper, chopped
3 cloves garlic, chopped
6 white mushrooms, sliced
4 green onions, sliced
Warm chicken stock
Chopped green onions, for garnish
Hot sauce, for serving

Poke several holes in the sides of ponce. Place the ponce in a Dutch oven with a tight-fitting lid. Add enough water to come halfway up the ponce. Bring to a boil and reduce the heat to a simmer. With a lid ajar, simmer over medium-low heat for one hour, turning occasionally from side to side. Add water as needed to maintain the level of liquid. After one hour, reduce the heat to low, cover completely, and cook for an additional hour, checking the water level from time to time. Remove from the heat and let cool in the liquid for 30 minutes. Remove the ponce from the liquid and cool for 15 more minutes. Pour the liquid into a deep vessel; skim off a few tablespoons of fat and reserve. (The recipe may be prepared to this point and finished the next day. Chill the ponce separately from the liquid.)

To make the gravy:
In a cast iron skillet or heavy pot, heat the oil over medium heat. Add the reserved ponce fat, flour and paprika and whisk to make a roux. Cook until medium brown. Add the onions, bell pepper, and garlic, stirring to cook. When just fragrant, add the mushrooms. Add the chicken stock, one cup at a time, until the gravy forms to a desired consistency. Adjust the seasoning. Add the green onions and remove from the heat.

To grill the ponce:

Slice a desired number of pieces from the cooled ponce, about ½” thick. Heat an indoor or outdoor grill to medium-high. Grill the ponce slices for 1 minute, turning to create cross hatch, if desired. Flip and grill the other side for 1 more minute, or until heated through. Remove from the heat.

Serve the grilled ponce slices over steamed rice with the gravy. Garnish with green onions and hot sauce, if desired.