My Wine Cellar in Ahwatukee has long been a popular spot for Valley wine enthusiasts. In early October, Shannon Rush, who served as the wine bar’s manager for the past three years, purchased the restaurant from owner Zoya Vora-Shah.
Rush has recently upgraded the restaurant’s interior and patio and the changes will be unveiled at the wine bar’s sixth annual wine festival on Sunday, Nov. 20, from noon-3 p.m., when guests can sample up to 20 wines from around the world for $20.
To go along with the restaurant’s new digs, Rush is expanding the menu to incorporate tapas-style shareable dishes, including the miso braised pork shoulder listed below. This dish is the creation of My Wine Cellar’s chef Tim Yulwel. “He has a lot of Korean and Japanese background in his cooking,” she says. The recipe pairs Asian flavors with tortillas for an interesting and tasty fusion.
Miso Braised Pork Shoulder
3 ½ cups of light beer (we recommend a pilsner)
3/4 cup Aka miso (can buy in Asian markets)
1 tbsp. ginger, minced
2/3 cup brown sugar
2 garlic cloves, minced
½ tbsp. gochugaru (Korean red chili flakes)
1 Asian pear, sliced
1 5-7 lb. pork shoulder, bone in
Combine all ingredients, except pork and pears, into large bowl and mix until miso is well incorporated with all ingredients. Put pork shoulder and pear slices into a large zip plastic bag and add miso mix. Let marinate at least 4 hours, preferably overnight. After marinating, preheat oven to 350 degrees. Place pork in roasting pan with the fatty side facing up. Add liquid to submerge the pork, cover tightly with foil and put on the middle rack in the oven. Cook for 3 ½ to 4 hours until pork is fork tender. Shred and serve with warm corn tortillas.
My Wine Cellar
5030 E. Warner Rd., Phoenix
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