Glazed Berkshire Pork Leg, Wheat Berries, Sunchokes, Pickled Mushrooms, and Orange

Adapted by StarChefs.com
March 2014
Yield: 18 to 20 servings

INGREDIENTS:

Pickled Mushrooms
1 pound blue oyster mushrooms, stemmed
1 cup Champagne vinegar-based pickling liquid
1 tablespoon extra virgin olive oil
salt
black pepper
Brine
1 gallon water
1 cup kosher salt
¼ cup sugar
2 tablespoons mustard seeds
2 tablespoons black peppercorns
2 tablespoons coriander seeds
3 star anise pods
2 tablespoons grains of paradise
6 fresh bay leaves
Blonde Gastrique
1 cup sugar
½ cup water
2 cup Champagne vinegar
chardonnay
Glazed Berkshire Pork Leg
1 back leg from a Berkshire pig, deboned
salt
black pepper
3 cups pig head stock
6 fresh bay leaves
Wheat Berries
olive oil
1 Spanish onion, cut brunoise
3 cloves garlic, grated on microplane
3 fresh bay leaves
salt
2 cups wheat berries, soaked overnight
6 cups pig head stock, warm
Sunchokes
14 to 15 medium sunchokes
extra virgin olive oil
salt
black pepper
2 tablespoons brown butter
1 fresh bay leaf
2 sprigs fresh thyme
Clarified butter
Black Garlic Purée
12 cloves black garlic
1 cup vegetable stock
To Assemble and Serve
butter
Segments from 3 navel oranges, cut into thirds

METHOD:

For the Pickled Mushrooms:
Heat the bath of an immersion circulator to 64ºC. In a vacuum bag, combine mushrooms and pickling liquid; vacuum on 40psi. Cook mushrooms sous vide 20 minutes. Transfer immediately to an ice bath. Once cool, transfer vacuum bag to refrigerator and hold 2 weeks. Remove from bag and strain liquid, reserving for another use. Toss mushrooms with olive oil, salt, and pepper.

For the Blonde Gastrique:
In a small saucepan on medium heat, combine sugar and water and cook to a smooth, light caramel. Pour in vinegar and give it a good swirl. Continue cooking a few minutes and pour in a splash of wine. Reduce mixture slightly, remove from heat, and cool.

For the Brine:
In a large pot, combine water, salt, and sugar; bring to a boil, dissolving sugar and salt. In a dry pan on medium heat, toast mustard seeds, peppercorns, coriander, star anis, and grains of paradise until fragrant. Transfer spices and bay leaves to a large, nonreactive container and pour boiling brine over the top. Infuse 30 minutes; then place in an ice bath to rapidly cool.

For the Glazed Berkshire Pork Leg:
Cut leg into 3 large pieces and place each in a separate vacuum bag. Add 2 cups Brine to each bag, and vacuum on 30psi. Refrigerate 24 hours. Remove meat from brine, rinse with cold water, pat dry, and place on a large rack over a sheet pan. Air dry under refrigeration 2 hours. Heat the water bath of an immersion circulator to 65°C. Remove meat from refrigerator and season with salt and pepper. Place meat in separate, fresh vacuum bags with 1 cup pig head stock, 2 bay leaves, and ¼ cup Blonde Gastrique. Vacuum on 30psi. Cook sous vide 48 hours.  Remove from bath and transfer to an ice bath. Once cold, remove meat from bags, reserving liquid. Portion into 2-ounce pieces. Place portions in separate vacuum bags with 3 tablespoons cooking liquid. Return bags to immersion circulator bath until pick-up.

For the Wheat Berries:
In a large pot, heat olive oil on medium and sweat onion, garlic, and bay leaves with a pinch of salt. Add wheat berries, stir, and cook 1 minute. As with risotto, add pig head stock in small increments, stirring constantly and waiting until liquid is almost absorbed before adding more. Continue cooking until wheat berries are soft but retain their texture, about 2 hours. Reserve on low heat, constantly stirring until service. If not serving immediately, transfer to a sheet pan and spread out to cool quickly.

Sunchokes: 
Heat the bath of an immersion circulator to 85°C. In a bowl, toss sunchokes with a small amount of olive oil, salt, and pepper. Place sunchokes in a vacuum bag with brown butter, bay leaf, and thyme. Vacuum on 30psi. Cook sous vide 1½ hours. Remove from circulator and cool slightly. Cut open bag and portion sunchokes into random sizes. In a sauté pan, heat clarified butter and sauté sunchokes until brown on 1 side. Transfer to a paper towel to drain excess liquid.

For the Black Garlic Purée:
In a blender, combine black garlic and vegetable stock. Purée on high until smooth. Strain through a tamis, transfer to a saucepan, and gently warm.

To Assemble and Serve:
Empty Glazed Berkshire Pork Leg and juices from vacuum bag into a sauté pan. Glaze the meat as the braising liquid reduces; mount with whole butter. On a round plate, quickly streak Black Garlic Purée in a line. Place a piece of the Glazed Berkshire Pork Leg in the center of the line. On the other side of the plate, spoon ⅓ cup Wheat Berries in a small mound. Garnish Wheat Berries with 3 pieces each Sunchokes, Pickled Mushrooms, and orange pieces.