Porcine Plates

The slow cooked pig body, head and trotters retained their delicate flavors over our extended cooking time.  Today we began working with the pig body (the shoulders and bellies boned out and pressed and cooked together) as well as dismantling the trotters for a seared hot terrine.  We flavored the trotter meat with preserved truffle, sesame oil, chives and natural pork jus.  We rolled the farce in the trotter skin and are now allowing it to mature. On the other hand, the pork body was ready for utilizing and two dishes came to light: Young pork with ramp kimchee and smoked vinegar and young pork with slow cooked summer squash and mango kosho.  Both dishes create a delicate balance with the smoked vinegar and mango kosho acting as flavor contrasts to pique the dishes.