YOU MIGHT not have 1,500 pounds of pork to work with, like the chefs at Cochon EPIC. But you'll want to pig out on these recipes.
NOT YOUR BUBBIE'S CHOPPED LIVER
2 large, hard-boiled eggs, chopped
2 tablespoons unsalted butter
1/2 cup rendered pork fat
2 onions finely chopped
2 pounds pork liver, trimmed and cut into 2-inch pieces, soaked in milk overnight and drained
Kosher salt
Freshly ground pepper
1/4 cup finely chopped parsley
1 tablespoon red wine vinegar
Bagel chips or toasted rye bread for serving
In a very large skillet, melt the butter in a quarter-cup of the pork fat. Add the onion and cook over moderately low heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Season the livers with salt and pepper and add them to the skillet. Cook over moderately high heat, turning occasionally, until barely pink inside, about 6 minutes.
Scrape the mixture into the bowl of a food processor and let cool slightly. Add the chopped eggs and pulse until the livers are finely chopped but not completely smooth. Add the parsley, red wine vinegar and the remaining quarter-cup of pork fat and pulse to combine. Season with salt and pepper.
Transfer the liver to a bowl. Press plastic wrap onto the surface and refrigerate until chilled, about 45 minutes. Serve with the bagel chips or toasted rye bread.
This recipe can be made up to two days in advance.
Source: Nick Macri, Southwark Restaurant
EPIC PORK RUB
1 tablespoon coriander seed
1 tablespoon dill seed
1 tablespoon fennel seed
1 tablespoon whole juniper
1 tablespoon whole allspice
1 tablespoon whole clove
1 tablespoon mustard seed
2 tablespoons black pepper corn
1 star anise
2 teaspoons salt
2 teaspoons brown sugar
5 cloves garlic, minced
Crush spices together using a mortar and pestle, and then combine them with the salt, sugar and garlic. Rub this mixture on the pork and let it sit for two days. Try using this rub on a pork loin that's roasted in a hot oven, about 450 degrees. Recipe makes enough for 1 pound of pork.
Source: Jason Vincent, Nightwood Restaurant, Chicago
BARRIGA DE SANCHO (Crispy Pork Belly with Plantain Puree, Summer Peach-Bacon Mojo)
FOR THE PORK BELLY
2 pounds skin-on pork belly
4 tablespoons kosher salt
1 tablespoon sugar
2 tablespoon chopped fresh oregano
Zest of 1 orange
4 garlic cloves, minced
1 tablespoon ground cumin
4 tablespoons extra virgin olive oil
Place the pork belly in a nonreactive container, such as plastic or glass. Mix all of the other ingredients together and rub all over the flesh side of the belly. Cover with plastic wrap and put another pan on top. Place some weights in the pan (a can of tomatoes works well). Refrigerate overnight.
The next day, remove belly from refrigerator and rinse. Pat dry and place, skin side up, in a pan with about a half-inch of water in it. Cover with foil and bake in a 300-degree oven for about 3 hours, or until a knife can be inserted easily into the flesh.
Remove from oven and again place the weight over the belly; refrigerate for at least 4 hours. Once completely chilled, remove from refrigerator and cut into 4 equal portions. Set aside.
PLANTAIN PUREE
4 yellow plantains
4 ounces butter
1 large yellow onion, diced fine
4 garlic cloves, minced
Peel the plantains and cover with water in a pot. Add salt and bring to a boil. Reduce heat and simmer for about 1 hour or until tender.
While plantains are cooking, sauté the onions until brown and add the garlic. Set aside.
Remove plantains from water but reserve some of the liquid. Smash the plantains using a potato masher or a food processor. Add the onion-garlic mixture and butter. Add some of the reserved liquid to get the consistency of mash potatoes. Season to taste and set aside. Keep warm.
SUMMER PEACH-BACON MOJO
3 ripe peaches, peeled and diced
1/2 cup peach juice
1/2 cup lime juice
1/4 cup orange juice
1 tablespoon cumin, ground
1/2 red onion, diced fine
1 tablespoon garlic, chopped
3 sprigs oregano, chopped
2 tablespoon parsley, chopped
1 tablespoon honey
1 tablespoon chili powder
1 cup extra virgin olive oil
1/2 pound bacon, chopped
Cook the chopped bacon in a pan over medium heat until crispy. Remove bacon pieces from pan and set aside, reserving fat.
Mix all the other ingredients together in a bowl. Add the bacon fat and bacon pieces and season to taste with salt and pepper. Set aside at room temperature.
To assemble the dish: Preheat oven to 425 degrees.
Score the skin side of the pork belly pieces.
Heat some vegetable oil in a cast iron pan over medium high heat. Once hot, add the bellies skin side down. Cook until crisp and brown. Flip the bellies over and place the in the oven for 10 minutes to heat through.
Once hot, remove from the pan and place on paper towels to drain excess fat.
To serve, spoon hot plantain puree onto four plates. Slice the pork belly and place slices on top. Finish by mounding some of the mojo over the belly and spooning some of the juices around the plate. Makes 4 servings.
Source: Doug Rodriguez and Will Zuchman, Alma de Cuba; Reinaldo Alfonso, The Continental
CORNED BELLY SPECIAL
2 quarts water
1 cup kosher salt
1/4 cup sugar
1 teaspoon pink salt
2 cloves garlic, cut in half
1 tablespoon pickling spice
5 pounds pork belly, skin removed
1/4 head cabbage, chopped fine
1 carrot, shredded
1/2 white onion, julienned
1 tablespoon caraway seeds, toasted
1/4 cup mayonnaise
1 tablespoon Greek yogurt
Salt to taste
2 tablespoons apple cider vinegar
20 slices pumpernickel or rye bread
1/2 cup Russian dressing
Bring water, salt, sugar, pink salt and pickling spice to a boil. Strain, then cool. Brine pork belly in the curing liquid for 5 days. Be sure to submerge completely.
After curing, remove belly from brining mix, then roast, covered, in a 300-degree oven until knife-tender, about 4 hours. Chill pork belly overnight or for 4 hours, then slice thin like a brisket.
For the coleslaw, mix mayonnaise, vinegar and yogurt to create a dressing. Combine cabbage, carrots, white onion, and caraway seeds in a bowl. Pour dressing over, mix well and allow to sit for 30 minutes.
To assemble the sandwiches, spread the Russian dressing on one slice of bread, then add sliced meat and top with slaw and a second bread slice. Serves 10.
Source: Kevin Sbraga, Sbraga