Cured Pork XO
Whipped Ricotta, Olive Oil, Pine Nuts, Lemon Zest, Toasted Baguette
Restaurateur Aaron Gottesman of Solera Wine Co. | Pittsburgh, PA
Yield: 1½ pints
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Cured Pork XO:
130 grams extra virgin olive oil
500 grams diced cured pork
50 grams minced shallots
40 grams tomato paste
20 grams minced anchovies
15 grams minced Calabrian chiles
40 grams Sherry vinegar
20 grams tamari
5 grams fish sauce
30 grams granulated sugar
15 grams thinly shaved garlic
Whipped Ricotta:
3 kilograms whole milk
1 kilograms heavy cream
80 grams distilled white vinegar
45 grams kosher salt
50 grams extra virgin olive oil
To Assemble and Serve:
Yield: 1 serving
Extra virgin olive oil
Flaky salt
Lemon zest
Toasted pine nuts
Sliced chives
Sliced baguette, toasted
METHOD
For the Cured Pork XO:
In a pan over medium flame, heat 50 grams oil. Add pork and cook 15 minutes. Stir in shallots. Sauté 3 minutes. Stir in tomato paste, anchovies, and chiles. Cook 5 minutes, or until tomato paste has caramelized. Deglaze pan with vinegar, tamari, and fish sauce. Reduce heat and cook additional 2 minutes. Remove from heat and stir in sugar and garlic. Let sit 3 minutes. Stir in remaining 80 grams oil. Let sit 10 minutes, then transfer to an airtight container. Cover and refrigerate.
For the Whipped Ricotta:
In a rondeau over medium heat, bring milk and cream to a boil. Remove from heat. Place back over medium heat and bring to a boil. Remove from heat. Repeat process twice. Season mixture with vinegar and salt. Stir 30 seconds and let sit 5 minutes at room temperature. Strain mixture through a cheesecloth, reserving curds and whey separately. Let cool. Transfer curds to a food processor. Add oil and 50 grams reserved whey. Blend until smooth. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a small pot over low heat, warm Cured Pork XO. Smear desired amount Whipped Ricotta onto a serving plate. Top with 2 tablespoons Cured Pork XO. Season with olive oil, salt, and lemon zest. Garnish with pine nuts and chives. Serve with toasted baguette.
