Dovetail - Day 3

Just a quick one today concerning the baby pig dish. Twice every week the kitchen receives a suckling pig. Somewhere between 20-30 lbs. They hang it whole in their walk-in for two days - this dries and slightly tenderizes the proteins. The open air drying process also lends a hand to the final flavor of the pork.

 Each and every piece of the pig is used. The head is simmered gently, meat is picked and pressed into a terrine. Later, it is sliced, breaded, and deep fried. The loins, hams, shoulders, and rack are all deboned, brined, and circulated for 90 minutes. A simple sear and baste and it hits the plate with a beautiful medium pink hue. The belly is cured and circulated for 16 hours. Any trim is processed into a sausage that is seared just before the plate up. Lastly, the bones go into a stock that is later reduced and fortified to create the final sauce.
Here's the final dish: Baby Pig Rack, Sausage, Belly, and Head Cheese
White Corn Polenta
Chive Blossom and Rapini with Aleppo Pepper
Pork Jus

Pig Out,



About Cooking Curiously...

This is a place for food nerds to roam free. A place for me to document my tales and experiences concerning that wonderful substance known as FOOD. I find it incredible how many forms it can take, and the impact it can have on our lives. Hopefully, I can make some of those forms tangible here. The following posts will range from travel stories to new dishes and recipes, some restaurant reviews, maybe just an interesting food thought. Regardless, this is meant to be an open forum for both myself and any followers. Feel free to post and comment. Enjoy!

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