Dégustation de Porcelet, Rutabaga Mostarda, Wilted Mustard Greens, and Potato “Mille-Feuille”

Rutabaga Mostarda

• 500 grams Simple Syrup
• 5 grams Colman’s dry mustard

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