Name: Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille”
Yield: Makes 8 servings
Cuisine: American
Ingredients: 6 grams juniper berries; 20 grams black peppercorns; Clarified Butter; 1 gram turmeric; 1 baby pork saddle, flaps still attached; 500 grams Simple Syrup; 2 baby pork racks, frenched; 4 grams thyme sprigs, plus 2 additional sprigs; Canola oil; 4 grams bay leaves; 2 baby pork legs (about 1.2 kilograms each); 200 grams Chicken Stock; 5 grams Colman’s dry mustard; 3 kilograms kosher salt; 60 grams garlic cloves, smashed, skin left on; 8 grams coriander seeds; 2 baby pork shoulders (about 1.2 kilograms each); 40 grams extra virgin olive oil; Ajinomoto RM transglutaminase (Sources); 1 brined baby Pork Belly (about 225 grams), (double the quantities for the brine); 2 rosemary sprigs; kosher salt and freshly ground black pepper; Caul fat, soaked in cold water for 30 minutes; 30 grams unsalted butter; 1 kilogram lard or Rendered Duck Fat; 5 small dried red chiles; 24 rounds of peeled rutabaga, about 1⅛ inches in diameter and ¼ inch thick; 15 grams unsalted butter; 4 grams brown mustard seeds; 4 grams yellow mustard seeds

Preparation info

Makes
8
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Rutabaga Mostarda

500 grams Simple Syrup
5 grams Colman’s dry mustard

Method

This dégustation involves five cuts from a baby pig: a slice of loin, a double chop, a piece of belly, and a confit of shoulder and leg. For the confit, the pork is cured for eight hours with salt and aromatics, then cooked sous vide with lard. The meat, now falling-apart tender, is shaped, covered with a piece of skin that’s been scraped of excess fat, wrapped in caul fat, and sautéed u

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Ingredients

Rutabaga Mostarda

Method

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