The Harvest Hog The Harvest Hog (final plating) o Corn Puree, see recipe-1 Ounce o Harvest Hash, see recipe-2 Ounces o Braised Pork Belly, see recipe-3 Ounces o Maque Choux, see recipe-2 Ounces o Guanciale, see recipe sliced-1 Slice o Guancialandaise, see recipe-1 Ounce o Sunflower Greens, see recipe-1 Ounce o Braising Jus, see recipe-1 Ounce Make the elements for the dish per recipes. Portion cut the belly and give it another sear on the fat side. Transfer to a sizzler pan and lightly glaze with Cajun Gastrique place in a 350* oven for a few minutes to set the Gastrique like a glaze. In a skillet or sauté pan over medium heat sear the slice of guanciale. To plate, pool and paint the Corn Puree towards the center of the plate, run the Harvest Hash next to the corn. With a ring mold place the Maque Choux opposite the hash and lean the piece of Guanciale against it. Place the Braised Belly atop the hash and place the Sunflower Greens between the hash and Maque Choux. Garnish the one side of the plate with the Cajun Gastrique and the other side with the Guancialandaise. Drizzle the Braising Jus over the entire dish and serve immediately.
Guanciale: o Skin On Pork Jowls, glands removed-8 Pounds o Kosher Salt-1 Cup o Granulated Sugar-1 ¼ Cups o Black Pepper, course ground-2 Tablespoons o Bay Leaves, crushed-4 Each o Juniper Berries, course ground-8 Each o Thyme Leaves, chopped-2 Tablespoons o Rosemary Leaves, chopped-2 Tablespoons Mix all ingredients in mixing bowl. Rub jowl with mixture and place into gallon zip locks, transfer to the refrigerator to cure for 5-7 days flipping and draining daily. Once the jowls feel firm, remove from bags and rinse the brine but do not scrub. Then hang in a 55 degree/75% humidity curing chamber or controlled environment for 90 days. Once the guanciale is finished carefully cut the skin off the jowls.
Jowl Bacon: o Kosher Salt-2 Cups o Brown Sugar-1 ½ Cups o Bay Leaves, crushed-4 Each o Black Pepper, cracked-1/3 Cup o Garlic, minced-2 Tablespoons o Fresh Thyme, picked-2 teaspoons o Pork Jowl, glands removed, skinned and trimmed-25 Pounds Mix all Ingredients together in bowl (except jowl). Rub jowl evenly on both sides and place in zip lock bags. Transfer jowls into the refrigerator and flip and drain fluid that releases every day and redistribute cure on jowl for 5-7 days until jowl has firmed up nicely. Rinse the brine from the jowl but be careful not to scrub them. Dry and place them on a sheet pan with butcher paper and return to the refrigerator and allow them to air dry for at least 24 hours or until they have formed a little bit of a crust. Smoking Process: Prepare the smoker with lump charcoal to 175* Fahrenheit. Once the smoker is idling well add the jowls to the smoker box and a piece of apple wood chunk to the fire. Manage the fire adding charcoal and wood as needed to maintain 175*-190* and a constant smoke. After 2 hours rotate and flip the jowls to ensure even cooking. Continue to smoke until it the pieces reach 150* about 3 more hours, pull from the smoker and allow to rest for 20 minutes. Transfer to refrigerator for later use.
Collar Tasso: o Kosher Salt-1 Cup o Black Pepper, course o Cayenne-1/4 Cup o Spanish Paprika-1 1/3 Cups o Garlic, minced-1/2 Cup o Allspice-1 teaspoon o Cinnamon-1 teaspoon o Pork Collar Shoulder, cut into 6 ounce pieces-20 Pounds DIRECTIONS: Mix all seasonings until well blended. Trim the collar shoulders of any connective tissue. If collar shoulders are not available you can cut them by using boneless shoulders and splitting the blade meat side off and reserving it for another use. Cut the collar shoulders into 6 ounce strips about an inch thick. Rub the outsides of the pieces generously about a 1/8 th inch layer. Place on a sheet tray lined with butcher paper and loosely cover with a bun bag. Transfer to refrigerator and cure for at least 24 hours and up to 3 days, I prefer 2 days. SMOKING PROCESS: Prepare the smoker with lump charcoal to 175* Fahrenheit. Once the smoker is idling well add the Tasso to the smoker box and add 2 pieces of Pecan wood chunks to the fire. Manage the fire adding charcoal and wood as needed to maintain 175*-190* and a constant smoke. After 2 hours rotate the pieces to ensure even cooking. Continue to smoke until it the pieces reach 155* about 2 more hours, pull from the smoker and allow to rest for 20 minutes. Transfer to refrigerator for later use.
Pork Belly: o Pork Belly, skin off and trimmed-1 Each o Pork Belly Brine, see recipe-1 Batch o Pork Belly Braise, see recipe-1 Batch Press the belly in between 2 sheet trays about 40 pounds stacked on top for weight for at least 24 hours. Score the fat side of the belly in a crisscross pattern being careful not to cut into meat. Place belly in a plastic 6 inch hotel pan and cover with cooled brine. With another plastic 6 inch hotel pan cover belly and weigh down with 4 large rectangle plates so belly is fully submerged. Brine bellies for 10 hours. Remove from brine, rinse and dry. Preheat oven to 325 degrees. On 450 degree flat top put a hard sear on the fat side of belly first, sear all sides. While that is searing add celery, carrots, onions, from braise recipe on flat top with it and sauté vegetables for 7-10 minutes. Then place belly in 4 inch hotel pan and top with sautéed vegetables. Add braise to pan and fully submerge belly. With parchment paper place over belly and use some smaller plates to keep belly submerged. Place in preheated oven for 2 ½ - 3 hours or until fork tender (add braising liquid as needed to ensure belly remains submerged). Once fork tender allow it to rest in the braise for ½ hour, remove from braise. Strain jus and set aside, once settled clarify the jus but save the fat for other uses. Pork Belly Brine: o Honey-2/3 Cup o Flat Leaf Parsley-1 bunch o Rosemary-6 sprigs o Thyme-1 medium bunch o Garlic, crushed-1 Cup o Bay Leaves-20 Each o Black Peppercorns-1/4 Cup o H2O-1 Gallon o Kosher Salt-2 Cups Combine all ingredients in a large pot and bring to a rapid boil. Continue to boil for 2 minutes. Chill completely before brining pork belly.
Pork Belly Braise: o Yellow Onion, peel and large dice-2 Each o Carrots, peel and large dice-4 Each o Celery, large dice-1 bunch o Garlic, crushed-12 cloves o Newcastle Nut Brown Ale-2 Quarts o Star Anise-4 Each o Cloves-6 Each o Pork Stock, see recipe-1 Gallon Place vegetables to the side. Add remaining ingredients to pot and bring to a simmer for 15 minutes.
Maque Choux: o Collar Tasso, see recipe, small dice-1 ½ Cups o Jowl Bacon Fat, reserved from hash-2 Tablespoons o Sweet Corn, shucked and cut off the cobb-3 Cups o Roma Tomato, peeled and small dice-2/3 Cup o Red Bell Pepper, seed and small dice-1 Cup o Green Bell Pepper, seed and small dice-1 Cup o Red Onion, peel and small dice-2/3 Cup o Flat Leaf Parsley, chiffonade-2 Tablespoons o Kosher Salt-2 teaspoons or to taste o Black Pepper, ground-1 teaspoon or to taste o Heavy Cream-1/2 Cup In a sauté pan over medium high heat, brown the outsides of the Tasso with the bacon fat. Lower to medium heat and add the sweet corn, sauté for 2 minutes. Add pepper and onions and sauté for 5 minutes. Add tomato and parsley and sauté for 2-3 minutes. Add the cream and reduce until it all binds together, salt and pepper to taste.
Harvest Hash: o Jowl Bacon, see recipe, sliced-12 Ounces o Parsnip, peel and small dice-1/2 Cup o Garden Carrots, peel and small dice-1 Cup o Purple Carrots, peel and small dice-1 Cup o Rutabaga, peel and small dice-1 Cup o Sweet Potato, peel and small dice-1 Cup o Turnip, peel and small dice-1/2 Cup o Shallot, peel and brunoise-1/4 Cup o Brussels Sprouts, shaved-1/2 Cup o Celery, small dice-1/2 Cup o Flat Leaf Parsley, chiffonade-1 Tablespoon o Sage, chiffonade-1/2 Tablespoon o Black Pepper, cracked-1 teaspoon or to taste In a sauté pan over medium high heat, render the fat from the jowl bacon but do not over crisp. Remove the bacon from the pan and reserve about a third of the rendered fat for the Maque choux. Add carrots, rutabaga, sweet potato, turnip, and celery. Lower the heat to medium and continue to sauté for an additional 6 minutes until the vegetables are beginning to tender. Add fresh herbs, shallot, pepper and Brussels, continue to cook for an additional minute. Meanwhile, chop the jowl bacon pieces and add to the mixture and raise heat back to medium-high. Sauté for an additional 2 minutes or until the Brussels have lightly browned and the bacon has crisped.
Corn Puree: o Guanciale Fat, reserve from seared guanciale-2 Tablespoons o Shallot, peel and small dice-1/3 Cup o Sweet Corn, shucked and cut off the cobb-3 Cups (cut cobbs in half and reserve) o White Wine-1/2 Cup o Pork Stock, see recipe-1 ½ Cups o Garlic Confit, see recipe-1/2 Tablespoon o Kosher Salt-1 teaspoon or to taste In a small sauce pan over medium heat, sauté shallots with guanciale fat until tender and beginning to caramelize. Add cut corn and continue to sauté for an additional minute. Add remaining ingredients including the Cobbs, simmer for about ten minutes. Remove Cobbs to cool, scrape the pulp that comes from the Cobbs. Add all ingredients to a blender and puree really smooth. While the mixture is still hot pass it through a chinois to remove any remaining sediment. Guancialandaise: o Egg Yolks-6 each o Lemon Juice-1 teaspoon o Guanciale Fat, reserve from seared guancialle-1/2 Cup o Clarified Butter-1/2 Cup o Kosher Salt-1/2 teaspoon o Cayenne Pepper-1/8 teaspoon Whisk egg yolks and lemon juice together until light and fluffy. Cook the egg yolks and lemon juice mixture over a double boiler until doubled in size. Be sure that the water doesn t touch the bottom of the bowl. Slowly add guanciale fat and clarified butter whisking continuously until the right consistency is achieved. Add salt and cayenne pepper to finish. If the sauce is too thick you can add a touch of warm water.
Braising Jus: o Belly Braise, strained through a chinois-2 Cups o Braise Fat, see directions-3 Tablespoons Once the bellies are removed from the braise, strain the jus through a chinois and transfer to the refrigerator to solidify and separate fat. Reserve the fat and refrigerate it until it really cold. Meanwhile, in a small sauce pan, reduce 2 cups of the braising jus by half. Remove from heat and mount with 3 Tablespoons of the chilled fat. Sunflower Greens: o Baby Sunflower Greens(sunflower sprouts)-2 Cups o Sunflower Oil-2 Tablespoons o Black Pepper, course ground-1/2 teaspoon o Kosher Salt-1/2 teaspoon Rinse and dry greens, toss in a bowl with sunflower oil and salt and pepper to taste.
Pork Stock: o Pork Bones-10 Pounds o Yellow Onions, peel and quarter-3 Medium o Carrots, peel and large chunk-3 Large o Celery, large chunk-2 Cups o Garlic, smashed-3 Cloves o Bay Leaves-3 Each o Flat Leaf Parsley-1 Bunch o Thyme-1 Bunch o Black Peppercorns-15 Each o Kosher Salt-1 Tablespoon o Water, cold-2 Gallons or enough to cover all the ingredients Preheat oven to 450* Fahrenheit. Place bones in a shallow roasting pan and roast for 15 minutes or until they are beginning to lightly brown. Add carrots, celery and onion and continue to roast for another 20 minutes until the bones are nice and browned. Remove from oven and transfer ingredients to a stockpot, discard fat. Deglaze the roasting pan with a couple cups of the water and add it to the stock pot. Add all the remaining ingredients and top with cold water. Over
medium to medium-low heat simmer all ingredients for at least 6 hours, do not stir the stock only top with more water if it drops below the ingredient level. Strain through a chinois and transfer to the refrigerator to separate and solidify fat. Garlic Confit: o Garlic-4 bulbs o 1/4 cup- olive oil o 1 tsp.- salt and pepper o 1 each- parchment paper Preheat oven to 325 degrees. Place garlic on a piece of parchment paper and drizzle with olive oil, salt and pepper. Seal inside of parchment paper by folding and creasing. Bake on low fan for 45 minutes. Remove from parchment paper and chill for 10 minutes. Peel and transfer to food processor to puree until smooth.