Pan Fried Porchetta di Testa... Blue Hopi polenta, piperade, arugula, pork jus at Browntrout
Pan Fried Porchetta di Testa... Blue Hopi polenta, piperade, arugula, pork jus ($11)
Porchetta is made be deboning the face of a Gunthrop farms pork head. It is cured overnight in maple syrup, espelette pepper, and salt. We then roll it up and tie it. We place it in a vaccum sealed bag and sous vide cook it for 72 hours at 145 degrees. We cut a slice and sear it so it crisps up and becomes soft again. It comes out with Beautiful blue Hopi polenta from spence farm. Piperade from leaning shed farms. Piperade is made with julienne peppers, fennel, onions, garlic, espelette pepper, muscadet vinegar and bay leave. We serve it with baby arugula from green acres and a sauce made from the intense juices from the sous vide bag... Come try one!
Pairing: Fixed gear... a red ale ...lakefront brewery
pepper (padron, shishito, aji & other specialty), farmer (local/regional), farmers' market, handmade, humanely raised, pasture-raised, sustainable, pig's head, cask-conditioned, house canning/preserving, and sous vide
Posted 09/28/12
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