Crispy Country Bacon and Caramelized Potatoes with Truffled Pig's Head Salad
- 1 pound farm-raised salt pork (500 g)
- 1 clove garlic
- 2 teaspoons grapeseed oil (1 cl)
- 4 teaspoons truffle vinaigrette (2 cl)
- 2 cornichons
- 1 bunch scallions
- 3 1/2 ounces arugula (100 g)
- 4 thin slices Colonnata lardo
- 4 small baguettes, for the crostini
- 4 thin slices raw farm-raised bacon
Truffled Pork Jus
- 4 teaspoons clear pork jus (2 cl)
- crushed truffle
- Barolo vinegar
- truffle juice
Step 1: Farm-Raised Salt Pork
Cut a thick piece of pork belly in two, and put under running water for 48 hours to eliminate the salt.
Drain the salt pork, and seal in a sous-vide bag with a peeled clove of garlic.
Cook in water at 140°F (61°C) for 21 hours. Once cooked, cool on ice. Slice the pork belly, and roast it in a pot in grapeseed oil, starting with the meat and finishing with the rind, so that it becomes crispy.
Step 2: Potatoes
Peel the potatoes, carve into 1 1/4 inch (3 cm) diameter barrels. Halve, and bias cut the ends. Seal in a sous-vide bag with the fleur the sel and the butter, and cook in 185°F (85°C) water. When cooked, the potatoes should be tender, yet still retain their shape. Drain the potatoes, and brown in the duck fat. There should be 6 potato halves per person.
When the potatoes have browned, place in an earthenware dish with the pork belly and the clear pork jus, and caramelize in the oven at a low heat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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