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Chef James Tracey
Craft
43 East 19th Street
New York, NY 10003
(212) 780-0880
www.craftrestaurant.com


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Pork Trotter and Sunnyside Up Egg
 
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  • James Tracey

    Rising Star Chef James Tracey
    Craft | New York, NY

    Pork Trotter and Sunnyside Up Egg
    Adapted by StarChefs.com
    Yield: 10 to 12 Servings

     

    INGREDIENTS
    Pork Trotter: 
    2 pork trotters
    8 ounces diced onion
    4 ounces diced carrot
    4 ounces diced celery
    3 sprigs thyme
    1 sprig rosemary
    1 bay leaf
    Peppercorns
    Veal stock

    Sweetbreads:
    1 sweetbread
    1 tablespoon white vinegar
    Salt
    3 tablespoon sherry vinegar
    Sherry sauce

    To Assemble and Serve:
    1 egg
    Sherry sauce
    Smoked pearl onions
    Mustard seeds

    METHOD
    For the Pork Trotter: 
    Preheat the oven to 300ºF. Braise the trotters with the onion, carrot, celery, thyme, rosemary, bay leaf, peppercorns, and enough veal stock to cover the trotter for 7 hours or until falling off the bone. Remove the meat from the braising liquid. Drain the braising liquid and reduce until dark brown and thick. Reserve. Separate the skin from the meat, reserving both. Cut the skin into 2 ½ to 3-inch slices and lay on a tray lined with plastic wrap. Cover with more plastic wrap and reserve warm. Reserve chunks of meat, leaving them in variable sizes.

    For the Sweetbreads:
    Blanch the sweetbreads in 1 gallon of boiling water with white vinegar and salt. Cook the sweetbreads until firm but not all the way cooked and cool them down in ice water. Peel the membrane off the cooked sweetbreads, then chop into a large dice. Heat oil in a pan until very hot and sautée the sweetbreads to caramelize. Add the reserved pork trotter meat to the sweetbreads. Add the sherry vinegar to deglaze; add the reduced braising liquid and sherry sauce to taste to glaze the meat. Cook until almost all of the liquid is evaporated.

    For the Roulade:
    Lay out plastic wrap in a straight line long enough for the roulade. Spread the warm reserved skin in a row, lengthwise. Top with heaping spoonfuls of the trotter and sweetbreads mixture and top with another layer of skin. Fold the plastic wrap closest to you over the roulade, careful not to cinch too tight. Roll the roulade away from you to form a cylinder. Repeat this step with multiple layers of plastic wrap, one layer at a time, holding the roulade at the ends and rolling to tighten. Pop air bubbles with a thin, clean needle. It’s okay if excess liquid seeps out. Once the roulade is tight—usually with 5 layers of plastic wrap—tie off the plastic wrap and wrap it once more in aluminum foil and seal to tighten. Submerge the roulade in an ice water bath and chill until totally firm.

    To Assemble and Serve:
    Slice the chilled roulade into 1 to 2-inch slices and place in a pan over medium high heat and fry until crispy, flipping once to brown both sides. After the first side is browned, prepare a sunny side up egg. Once the trotter is crispy on both sides, remove from the pan and place the egg on top. Sauce the plate with more sherry sauce and garnish with the smoked pearl onions and mustard seeds. Season the dish with salt and pepper.

     

     

     

     

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