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

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



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

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

To Assemble and Serve:
Pork fat


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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