Toe Jam and Toast With Pickled Fruit and Frisee Salad

Pork Foodservice
24Ingredients
Calories
70Minutes

Ingredients

  • 2 pork shanks (with trotters, split)
  • 1 cup chicken stock
  • 1 cup veal stock
  • 1 quart lard (rendered)
  • 1 onion (diced)
  • 1 apple (diced)
  • 1/4 cup lard
  • 3 dashes sherry vinegar
  • toast (as needed)
  • cornichons (as needed)
  • pickled fruit (as needed)
  • pickled vegetables (as needed)
  • frisee (as needed)
  • 2 eggplant (thinly sliced)
  • 3 cups cider vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt
  • 1/4 cup pickling spices
  • 4 mango (diced)
  • 3 pomegranate seeds (only)
  • 2 chiles (dried split)
  • 2 cups rice wine vinegar
  • 1 cup sugar
  • 1 tablespoon kosher salt

Directions

  1. Split shanks. Put in pressure cooker with stock. Pressure cook on high for 35 minutes; pick meat from bones
  2. Sauté onion and apple in ¼ cup lard
  3. Add rendered lard, meat, salt, pepper, onion, and apple to food processor. Process until smooth
  4. Bring vinegar, chilis, sugar and salt to a boil, strain and cool
  5. Combine pickling liquid with mango and pomegranate seeds, let rest at least 3 hours in refrigeration
  6. Bring vinegar, sugar, salt and pickling spices to a boil, strain and cool
  7. Combine pickling liquid with eggplant, let rest at least 3 hours in refrigeration
  8. Serve with pickled fruit and vegetables, cornichons, toast and frisee salad
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