Braised Pork Cannelloni with Apples and Brie | James Beard Foundation

Ingredients

• 2 cups all-purpose flour
• 2 cups whole-wheat flour
• 6 large eggs
• 1 teaspoon olive oil
• Or use 1 box store-bought cannelloni shells
• 2 pounds pork butt or shoulder, preferably bone-in
• Kosher salt
• Vegetable oil
• 1 onion, diced large
• 1 carrot, peeled and diced large
• 1 celery rib, cut into 1/2-inch pieces
• 1 tablespoon tomato paste
• 2 cups dark chicken stock
• 2 cups red wine
• 5 to 6 sprigs thyme
• 5 garlic cloves, crushed
• 1 fresh bay leaf
• 6 green apples
• 1/4 cup packed brown sugar
• 1/4 cup maple syrup
• Juice from 1 lemon
• 1/2 cup chicken stock
• 2 tablespoons butter
• Beatrix Brie or any high-quality brie
• 1 to 2 Macoun apples, shaved thinly on a mandolin (do this just before plating, otherwise you will lose flavor and your apples will oxidize)