Chairman’s Reserve® Meats pork cushion & belly rillette, arcade cold brew, pickled green strawberries, and bacon crunch.
This recipe was made in partnership with Tyson Fresh Meats Foodservice.
Cold Brew Braised Pork
INGREDIENTS
- 2 lbs. Pork Belly, skin off
- 1 lb. Chairman’s Reserve® Meats Pork Cushion
- 1 cup Cold Brewed Coffee
- 2 cups Chicken Stock
- 1/2 cup Apple Juice
- 6 ea. Garlic cloves
- 2 ea. Sprigs of Thyme
- 1 ea. Bay Leaf, dried
- 10 ea. Black Peppercorns, whole
METHOD
- Combine all ingredients into a braising dish and cover with a lid.
- Place in oven and cook at 325°f for 2 hours or until pork is tender and falling apart.
- Remove pork from braising liquid and let cook slightly.
- Rough chop/shred cooked pork leaving some larger pieces.
Pork Rillette
INGREDIENTS
- Braised Pork
- 2 oz. Butter, room temperature
- 2 tbsp. Whole grain mustard
- 2 tbsp. Shallot, finely chopped
- 2 tbsp. Chive, finely chopped
- 1 ea. Lemon, zested
- 1/2 ea. Lemon, juiced
- tt. Sherry vinegar
- tt. Kosher salt
- tt. Black pepper
METHOD
- Combine all ingredients in the bowl of a mixer or mix by hand.
- Mix thoroughly until all ingredients are well combined.
- Taste and season accordingly.
Bacon Bits
INGREDIENTS
- 2 oz. Butter
- 3 oz. Bacon fat
- 10 tbsp. Non-fat milk solids
METHOD
- Melt butter and bacon fat in a pot over medium heat until starting to brown.
- Add in milk solids and whisk continually until the mix is golden brown.
- Strain over a fine mesh strainer.
To Assemble
METHOD
- Toast a slice of sourdough on a griddle with a little butter.
- Spread the rillette across the toast.
- Top with pickled green strawberries and/or pickled veggies.
- Sprinkle bacon bits over the top of the rillette.
