Crispy pig tail

20 pig tails

4000g pork stock

1000g white wine

250g tomato paste

500g carrots, large dice

500g onions, large dice

50g thyme

50g tarragon

400g butter

100g garlic, minced

200g shallots, brunoise

300g white balsamic vinegar

200g water

Salt to taste

Masago arare, as needed

10 eggs, beaten

Rice flour, as needed


Pig tail sauce

5000g braising liquid (from tails)

100g lemongrass, sliced thin

300g fennel, large dice

200g apple, peeled and large dice

250g orange peel

75g ginger, peeled and sliced

400g onion, large dice

100g garlic, peeled and sliced

750g red wine

500g port wine

Butter, as needed

Mandarin oil, as needed

Xanthan gum, as needed


Endive braising liquid

8 qt of burgundy red wine

4 qt ruby port

2 heads fennel, large dice

2 onions, large dice

4 red bell peppers

50 g ginger, sliced

2 oranges, cut into quarters

2 heads garlic, cut in half

4 stalks lemongrass, thinly sliced

2 green apples, cut into quarters


Braised endive

10 red belgian endives

3000g endive braising liquid

50g grape seed oil


Raw endive

5 heads


Caramelized cauliflower puree

2000g cauliflower trim pieces (no larger than 1/2 in)

50g grapeseed oil

100g butter


Pickled cauliflower florets

200g cauliflower florets

100g citron vinegar


Prune puree

1000g dried, pitted prunes

2000g boiling water

100g mandarin oil


Crispy pig tail

Braise tails in pork stock, tomato paste, carrots, onion, thyme and tarragon for4-6 hours. Cool. Remove pig tails from braise, strain the liquid and save. Removethe meat from the pig tails. Pick through the meat to make sure that there are nobones.In a large rondeau, add butter and bring to medium heat. Add the pig tail,allowing it to caramelize on the bottom. Scrape the fond from the bottom andrepeat this process until all of the pork is crispy. Remove the meat from pan,leave the fat in. Add shallots and garlic to the rondeau and sweat. Add the meatback to the rondeau with the vinegar and water. Cook, while stirring until most of the liquid has evaporated. Season with salt and cool. Roll the braised meat into50 g balls. Coat with rice flour, then egg, then masago arare. Fry at375 degrees !F for 1 minute.


Crispy skin

Boil pig skin in H20 for 30 minutes. Strain and rinse the skin. Scrape any excessfat from the skin then cut into 1/2 cm strips. Dehydrate overnight. Fry in canola oilat 200C quickly to puff. Season with salt and lemon zest.


Pig tail sauce

Combine all ingredients in a stock pot and bring to a boil. Reduce to a lowsimmer for 45 minutes. Strain directly into another stockpot and reduce by 5X.Emulsify butter and mandarin oil into sauce, then add to a blender. Spin thesauce on low speed and add xanthan gum little by little until it reaches desiredconsistency. Pass, cool, and heat up as needed.


Endive braising liquid

Combine the wine and port in a large stockpot and bring to a boil. Burn thealcohol off by adding fire. Once the alcohol is burned off completely, add thevegetables and reduce by 1/3. Strain and cool.


Braised endive

Trim the bottom off of the endive hearts and cut in half. Add grape seed oil to arondeax and bring to a medium heat. Add the endive to the rondeau, flat sidedown and caramelize lightly. Reduce the heat and add enough braising liquid tocover the endive pieces 3/4 of the way. Cover and bring to a low simmer andcook until the endive is soft throughout. Cool the endive in the braising liquid.Heat back up in the same liquid to serve.


Raw endive

Prepare a large bowl of ice water. Peel the outer leaves from the endive. Cuteach individual leaf down the center and place in ice water until it curls.


Caramelized cauliflower puree

Add grapeseed oil to large rondeau over medium heat. Add cauliflower, allow tocaramelize on bottom, stir. Continue/repeat until completely caramelized. Addbutter and brown slightly. Blend mixture, pass through chinois, cool.


Pickled cauliflower florets

One hour before serving, mix florets and vinegar. Drain to serve.


Prune puree

Pour the boiling water over the prunes. Allow to steep for 30 minutes. Drain and reserve liquid. Blend prunes with some of the reserved liquid. Slowly drizzle mandarin oil into blender to emulsify. Pass and cool, store in squeeze bottle.



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