Pork From Dan Wilson’s Farm, Paullina, Iowa


And now Chef Enosh is here in the kitchen with us. What are we going to make? Chef Enosh Kelley: Well, we’re starting out with some pork belly today. We’re going to make a dish I call bacon and eggs and it is kind of a rendition on that dish. Of course pork belly is what we make bacon out of. And we’ll be doing an egg that we cook in the shell in our circulator over here to 62 degrees Celsius, achieves a nice creamy texture. We’ll start out with a fresh pork belly here. I have a nice piece that I have prepared. I’ve hash marked the top of it, this will, as you can see, I’ve slightly taken the knife and marked across the top of it. This will help, one, to help get the salt and the brine mixture into there and depending on how you serve it, it also will leave a nice presentation if you pan sear it and leave the diced side up. So we’ll start out with our pan. I’m going to toast off some aromatics that I have here. I have a little star anise, I have this great pepper that I get from San Francisco, it’s a cubeb pepper, very aromatic. Some clove and some coriander. We just toast this off a little bit in a warm pan. Meanwhile I’ve got some hot water here and we’re going to dissolve some salt into that. I’ve got one quart of water and this is four ounces of salt. And I took the little brine mixture, it’s going to have some salt and a little bit of sugar to counteract the saltiness. So I’m going to use maple syrup. That’s kind of the plan for our first dish. It’s a good sugar. Kelley: And a good sugar, right. I’m just going to use four ounces again, this is a four ounce ramekin so use that. Dump that in there. And a little bit of brown sugar, a couple tablespoons of brown sugar. Let’s let that, heating it up to dissolve all the salt into the brine mixture evenly. Once that is cooled off you can submerge it in a bowl if you like. I always like using a Ziploc bag, this way you can make less brine and cover the product more completely. All right. And you can really, it’s convenient too. Kelley: Yes. Convenient. And how long would you soak that? Kelley: Well, we’re going to leave it in the brine, you can go anywhere from six to twelve hours. I’ll put some of those herbs in there. We want to get some of that flavor in there. So I already have some that is cured and ready to go as you see here. We’re just going to take this out. And this is a braised dish so moist, long, heat-cooked method. Most people know what a beef stew is and tough cuts of meat making them tender. This is a tough cut of meat, starts out as a tough cut of meat. We’re going to use a pressure cooker today. I love my pressure cooker. I use it on a lot of different things. You can make beef stew at home in like 30 minutes with one of these things. They’re great. So put our brined piece of pork in there and I do have some chicken stock that I’ve made, this is from fresh chicken stock. And how much did you say this was going to take? Kelley: This will take about 25 minutes. Okay. So where do we go next once that is done? Kelley: We have finished product over here and I’ve taken the liberty to trim one down to a portion size that we need here. It doesn’t look like bacon. What are you going to do with it in the pan? We’re not making strips. Kelley: Well, I will cut it into strips actually so it is fully cooked now and chilled so I’m just going to sear it off on all sides to reheat it and render a little of the fat crispy and then we’ll slice it and put the egg on top of it. All right. So we’ve got the bacon seared. What’s next? Kelley: All right, so I’m going to go ahead and put the eggs in there and just give them a quick sear. So put those in there. Turn that down. I’m going to take this over here at the moment. So I have a little veal demi gloss that I made at the restaurant, a little bit in here. So I’m going to, since it’s kind of that breakfast theme I’m going to put a little maple syrup in here, just a little bit. A little bit of that goes a long way. And we wouldn’t be French if we didn’t put some butter in there. A little butter. Can you turn that off for me? I will do that. Kelley: Those eggs are cooking. I’m going to slice the meat. So this would be served as an appetizer at the restaurant. Look at that. Smells delicious. Delicious but not a name people like to throw around a lot I think. Kelley: I don’t know, I’m over the belly part of it. Bellies are beautiful and delicious if you’re a pig. It’s good to have them full. Kelley: All right. So now I’ll put the — lay the bacon right on top of that. Can I borrow that — these are kind of fried now so it’s like a fried soft poached egg, it’s another description we use at the restaurant, kind of a play on a variation of the dish. A few different textures in there too. Kelley: Exactly, yes. It’s all texture, color, flavor. So put a little of that on there. Viola. Wonderful, already beautiful. Kelley: I’m just going to finish it with a little sauce and we don’t need a lot of sauce on this dish but a little bit of veal gloss goes a long way. It doesn’t look like bacon and eggs that I’ve made. It’s lovely. Kelley: Oh true. Same product, different shape. So that’s it. And looks good enough to eat. Terrific. Kelley: Fabulous. All right. What are we going to make now? Kelley: So we’re still on pork again so pork belly is one of the greatest cuts from a pig I think and I don’t think you can talk about pork without some type of a sausage because there’s nothing better to me than a great pork sausage. So we’re kind of doing a variation on a sausage. It is called terrine. So sausage involves ground meat so we’re going to start out — And we’re going to bake it in this, right? Kelley: That’s right. We’ll bake it in our terrine mold. It’s a ceramic covered earthenware terrine mold. So this will be kind of like the sausage casing. Kelley: Exactly. Exactly. First we’ll line the terrine mold with some bacon here. Here we just have some pork shoulder. I’ve gone through and diced it up. It’s about two and a quarter pounds, removed any sinew or connective tissue and stuff that won’t be very edible. So we’re going to prepare this and get this ready to grind up for the mold. But of course you have already ground some up. Kelley: Yes, I have ground it up. Show me what you’ve done here. Kelley: Sure. So we’ve seasoned the meat before we ground it with salt, pepper and some tinted cure mix. So we have gone through a couple of different dyes. I have a coarse grind, a medium/fine dye and then I have pureed some of it in a food processor. So super smooth. Kelley: So it’s super smooth. So at this point we’re going to add some of our shallots and our herbs that we have here. Great. Some garlic in there. Kelley: Yep, fresh garlic, shallot, thyme, parsley, one and a half eggs, these beautiful farm fresh eggs. Look at that yolk, look at the color of that thing. Oh that’s beautiful. Kelley: All right. So I’m going to mix it up really good with my hand. You could do this in a mixer of course, which would probably be less messy. But this works. So we’re just going to pack it in here very simply. Make sure we get into the corners. Once we have it all in here we will fold the bacon over and place the lid on it. And then when we bake it does this just go in the oven? Kelley: We’ll place that, one second here, in the oven in a water bath and so that will kind of temper it so that it doesn’t bake it very quickly or tend to dry it out. That’s it right there. All right. Perfect. And of course we have one ready to go. Kelley: Yes, we have one ready to go. I’m going to take the temperature on this because it’s hard to tell if it is cooked all the way through without that. And what does the temperature need to be? Kelley: I’m going to take it to 158 to 162, depends how you want to do it. It will carry over a little bit so I usually let it rest. So yes this is fine, we’re at like 160 so that will be fine. At this point the recipe I used has a decent amount of salt in it. We’re going to want to remove this. Oh wow, a lot of texture there. Kelley: There is. I’m going to slice this. Oh it looks good. And that’s pretty much it. Perfect. All right. Chef Enosh, thank you so much. Kelley: You’re welcome, you’re welcome. Thanks for having me.

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