We were lucky enough to get our hands on some unexpected Porcelet. We divided the center portion of the pig into three separate portions. The belly was slow cooked in fat that was flavored with citrus, herbs and garlic. The short loin of pork was scored on the skin, crisped in garlic oil and then flipped into a pot with butter, white wine, soy sauce and yuzu kosho to poach the meat. Unfortunately this was consumed before we thought to take any pictures. The final combination of crispy skin and butter poached meat was incredible. The final portion is the rack. It produced two smaller racks (one pictured above), which we trimmed down to two long bones for each piece of meat. The plan is to cold smoke the racks, crisp the skin and then roast them on a bed of corn husks, garlic chives and lovage from the garden. We will serve it with a ragout of cornbread gnocchi and Dr. Pepper glazed carrots. Stay tuned to see what happens.