Due of Pork, Almond Spaetzle, Cauliflower, Persimmon
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Duo of Pork, Almond Spaetzle, Cauliflower, Persimmon
Chef Patrick Connolly of Bobo – New York, New York
Adapted by StarChefs.com
January 2009
Yield: 4 Servings

Pork Belly:
2 quarts duck fat
1 pound pork belly
Salt and pepper, as needed
1 teaspoon raw sugar
1 teaspoon Spanish paprika
1 teaspoon mustard seeds
½ teaspoon fennel seeds, cracked
¼ teaspoon ground coriander
¼ teaspoon ground cumin

12 ounces pork tenderloin, cut into 4 portions
1 tablespoon extra virgin olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon canola oil
Salt and pepper
1 tablespoon butter

Spaetzle and Cauliflower:
2 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cardamom
1 tablespoon salt
1 teaspoon finely ground black pepper
4 eggs
2/3 cup milk
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
2 cups cauliflower florets
Salt and pepper
1 shallot, brunoise
1 jalapeño pepper, seeded and brunoise

Persimmon Sauce:
¼ cup sugar
2 Fuyu persimmons, diced
½ cup white wine

For the Pork Belly:
Preheat oven to 325°F. Melt the duck fat. Season the pork belly liberally with salt and pepper. Put in a deep pan and cover with the duck fat. Cover the pan with foil and place in the oven for 3 hours, or until fork tender. Remove the cooked pork belly from the fat and transfer to another pan. Place a similar pan on top of pork belly and add 5 pounds of weight, evenly distributed. Refrigerate for 12 hours.

For the Tenderloin:
Toss together pork, olive oil, thyme, and rosemary in a bowl. Marinate for 2 to 12 hours in the refrigerator.

For the Spaetzle and Cauliflower:
Whisk together the flour and spices in a large mixing bowl. Create a well in the center and add the eggs and the milk. Whisk slowly until the dry ingredients are incorporated. (The batter should be very thick, but fluid. Add milk or flour to adjust, if needed.)  Fill a deep hotel pan with 3 inches of water; bring to a boil on the stove. Place a 2-inch perforated hotel pan on top, and pour the batter in. Push the batter through the perforated pan using another hotel pan. Cook the spaetzle in the water until it floats. Transfer to an ice bath until chilled. Remove and dry. Toss the spaetzle with a tablespoon of oil and thyme.

For the Persimmon Sauce:
Place the sugar in a pan and cook over medium-high heat until it is a light caramel. Add persimmons to the caramel and toss to coat completely. Add the wine, reduce heat and gently simmer for 5 minutes. Remove from heat and puree in a blender until smooth.

To Finish
For the Pork Belly:
Preheat oven to 350°F. Combine remaining ingredients to make a spice mixture. Take the pork belly from the pan and remove the skin. Cut belly into 12 even slices, each about 3 inches long. Place the belly slices in a large, dry pan over high heat. Crisp one side, turn over, and evenly spread the spice mixture on top of each slice. Place the pan in the oven and roast until cooked through.

For the Tenderloin:
Preheat oven to 350°F. Heat the canola oil in a sauté pan over medium-high heat. Season the pork with salt and pepper to taste and add to the pan. Sauté the pork until it “grays” then add the butter and baste for 1 minute. Place the pork on a rack in the oven and roast for about 9 minutes. 

For the Spaetzle and Cauliflower:
Heat remaining 2 tablespoons of oil in a large pan. Add the cauliflower to one side of the pan and the spaetzle to the other side. Season with salt and pepper to taste and sear for 30 seconds. Toss in pan until all is seared. Add the shallots and jalapeno and continue to crisp for 1 minute.

To Assemble and Serve:
Smear a generous spoonful of persimmon sauce across each plate. Spoon the spaetzle and cauliflower mixture over the sauce. Top with three slices of the belly, shingled. Slice each tenderloin portion into three slices and place next to belly on mixture, shingled.