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Chef Daniel Patterson of Coi – San Francisco, CA
Chef–Owner Daniel Patterson
Coi
373 Broadway
San Francisco, CA 94133
(415) 393-9000 www.coirestaurant.com

Slow-Cooked Prather Ranch Pork, Miso, Tofu and Seaweed
Chef Daniel Patterson of Coi– San Francisco, CA
Adapted by StarChefs.com
March 2010
Yield: 30 Servings

 

INGREDIENTS

Pork Shoulder:
4 kilograms pork shoulder
salt, to taste

Pork Jus:
½ cup rendered pork fat, plus more 2 kilograms pork bones
2 quarts sliced onion
3 cups sliced carrots
1 quart dark meat stock (made with duck bones, veal bones, pig feet)
1 ½ quarts water
2 kilograms pork shoulder, diced
2 tablespoons sugar
¼ cup black rice vinegar, plus more to taste
Salt

Tofu Mousse:
400 grams tofu
100 grams red miso
60 grams white miso
300 grams soy milk

Vegetable-Seaweed Salad:
40 young carrots, shaved
30 breakfast radishes, shaved
30 young turnips, shaved
150 grams fresh seaweed, fresh, cooked, cut, seasoned with rice wine vinegar
Rice wine vinegar
Salt

To Assemble and Serve:
Pork fat

METHOD

For the Pork Shoulder:
Heavily salt the pork shoulder and vacuum seal in a bag. Let sit for 1 hour. Cook at 58°C for 16 to 18 hours, until tender. Submerge in an ice bath until completely cooled. Let sit in the bag in the refrigerator for 3 days.

For the Pork Jus:
Brown the pork bones in the pork fat. When half browned, add half of the onions and carrots and cook until brown. Deglaze with a pint of the meat stock and the water. Simmer for 2 hours, strain and reserve. In a little more pork fat, brown the diced pork shoulder. When browned, add the remaining onions and carrots, and continue to brown. Add the sugar and cook for a few minutes more, being careful not to burn the meat. Deglaze with the ¼ cup vinegar. Reduce au sec, then deglaze again with the remaining meat stock.. Transfer to a pressure cooker, add the reserved pork stock, and pressure cook for 1 hour. Strain through cheesecloth, reduce as necessary. Season the mixture to order with more black rice vinegar and salt.

For the Tofu Mousse:
Purée all of the ingredients. Pour into the canister of a food whipper and charge with 2 NO2 chargers.

For the Vegetable-Seaweed Salad:
Mix all of the salad ingredients together. Season with rice wine vinegar and salt.

To Assemble and Serve:
Bring the cold pork shoulder to temperature in a Combi-oven set to 52°C. Sear in the pork fat in a cast iron pan. Cut into 1-inch thick slices. Place dots of tofu mousse on each plate; place a slice of pork on top of each dot of mousse and top with the vegetable-seaweed salad. Pour the pork jus around the pork.

 
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