1. Bring 3.8 L of water to a boil. Add the pork base, carrots, celery, onions and bay leaves. Stir until the base has dissolved. Simmer 20 minutes. Strain the vegetables from the stock and set aside.
2. Use the canola oil as needed. Season the pork with salt and pepper to taste. Place the oil in a heated nonstick saute pan. In manageable batches, place the pork in the pan. Brown on all sides. Divide between two 4” full stainless steel hotel pans.
3. Pour 1.9 L of stock over the pork in each of the 2 pans. Cover tightly with foil. Place in a heated 163℃ (325°F) convection oven. Cook for 3 hours or until tender. Transfer the pork in two 2” full stainless steel hotel pans. Cool uncovered. Cover and refrigerate for 24 hours. Slice into 25 g chunks.
4. Strain the stock into a bain-marie. Allow to cool. Skim off any excess fat. Cover and refrigerate until needed.
5. Place 2 kg of all purpose breader and 4.75 L of buttermilk in a stainless steel electric mixing bowl fitted with a whipping attachment. Mix on low speed until blended. Consistency will need to be adjusted with water as needed. Place 800 g of dry breader in a 2” full stainless steel hotel pan.
To prepare à la carte:
1. Place 100 g of pork chunks in the dry breader. Shake off excess. Dip in the wet batter. Allow excess to drain. Place back in the dry breader. Place in a heated 177℃ (350°F) deep fryer. Cook 3½ minutes or until golden-brown, crunchy and just warmed through. Allow to drain.
2. Place 19 g of kale on a serving plate. Stack the pork cheeks on top of the kale. Serve with 60 ml of warmed grainy mustard sauce.
Search Our Site…