Ingredients
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
Method
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.
Garnish
Red ribbon sorrel