Star Chefs has brought Chef Evan Hennessey of Stages at One Washington to make Glazed Berkshire Pork Leg.Ingredients:Serves 18-20ppl
1# blue oyster mushroom- trimmed of stem
1c. pickling liquid – champagne vinegar based with mustard seed, fennel seed, bay leaf, dry green peppercorns
1 gal. water
1c. kosher salt
2tbl. mustard seed
2tbl. black peppercorns
2tbl. coriander seed
3 ea. Star anise
2 tbl. grains of paradise
6ea. Fresh bay leaves
1 back leg from a Berkshire pig
3c. pig head stock, made previously
3/4c. blonde gastrique (2:1 sugar/water caramel + champagne vinegar + chardonnay, not allowing caramel to get dark)
2c dry wheat berries (winter variety preferred)
1 ea. Spanish onion- brunoise
3 cloves of garlic- microplaned
3 fresh bay leaves
Approx. 6c. pig head stock
14-15 medium sized sunchokes
2tbl brown butter
2 sprigs of fresh thyme
1 fresh bay leaf
2 tbl. evoo
12ea. Black garlic cloves
1c. vegetable stock
3 ea. Navel oranges – supreme cut, then cut into 1/3’s
Mushrooms: (done 2 weeks in advance) Place mushrooms in a cryo-vac bag with pickling liquid and vacuum on 40psi. Heat in a 64° water bath for 20min. Transfer immediately to an ice bath. Refrigerate for 2 weeks in vacuum bag. Afterwards, remove from bag , strain liquid (reserve for another use), toss with evoo salt and pepper.
Brine: Bring water, salt and sugar to a boil making sure it is all dissolved. Toast spices in a pan then place in a container large enough to hold all ingredients. Add the bay leaves to the spices, pour the boiling water mix over the spices. Let stand for 30 minutes to infuse, then place in an ice bath to cool rapidly.
Pig Leg: Debone the pig leg, reserve bone for stock. Cut meat into 3 large pieces. Once brine is cold; place each of the leg pieces in separate cryo-vac bags and add 2 cups of the brine to each bag. Vacuum on 30psi. Remain in brine for 24hours. Remove leg meat from brine, rinse with cold water, pat dry and place on a large rack over a sheet pan. Air dry under refrigeration for 2 hours. Season with salt and pepper. Place in different cryo-vac bags with 1 cup pig head stock, 2 fresh bay leaves, and ¼ c. blonde gastrique. Vacuum on 30psi and place in 65°C water bath and cook for 48 hours. Remove directly to an ice bath to cool completely. Once cold, remove leg meat from bags, reserve liquid. Portion to 2oz pieces. Place portions in separate cryo-vac bags with 3tbl. of the cooking liquid. Float in 65°C water bath until ready for plating.
Wheat berries: soak the wheat berries in cold water over night to soften the husk. Sweat the onion, garlic and bay leaf with a pinch of salt until translucent. Add the wheat berries, stir, and cook for about 1 minute. As you would for a traditional risotto, add small amounts of the pig head stock, stirring constantly and waiting until the previous amount is almost all absorbed before adding more. Continue until wheat berries are done, they will be soft but retain their texture- no hard crunch. Approx 2 hours. Reserve on low heat, constantly stirring until ready to serve. (If not serving immediately, transfer to a sheet pan and spread out to cool quickly).
Sunchokes: thoroughly wash the sunchokes. Toss with a small amount of extra virgin olive oil, salt & pepper, just to season and coat. Place whole in a cryo-vac bag with 2tbl. of brown butter, bay leaf and thyme and vacuum on 30psi. Cook in an 85°C for 1.5 hours. Remove from bag, portion to random pieces. Saute the pieces in clarified butter until browning has occurred on one side, remove to a paper towel to drain excess liquid.
Black garlic puree: place black garlic cloves and vegetable stock in a VitaMix blender, puree on high to create a smooth puree. Transfer to a saucepan and warm, reserve.
Take pig leg meat out of the cryo-vac bags and empty contends into a sauté pan. Glaze the meat as the braising liquid reduces, mount with whole butter. On a round plate, quickly streak the black garlic puree in a line, place a piece of the pig leg meat in the center of that line. On the other side of the plate; spoon about 1/3c. of the wheat berries in a small mound. Garnish the wheat berries with 3 pieces of the sautéed sunchoke, 3 pieces of the pickled mushroom, and 3 pieces of the orange supreme cuts. Serve.