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Carolina Whole Hog Cheese with Bread and Butter Pickles and Hot Pepper Vinegar
PORK FOODSERVICE13Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork ribs
- 5 lb. pork shoulder
- 5 lb. pork belly
- 1/2 cup salt
- 1 cup sugar
- 2 cups white vinegar
- 1 qt. water
- 2 Tbsp. turmeric
- 2 Tbsp. mustard seeds
- pickling cucumbers (As needed, sliced)
- baby radishes (As needed, sliced)
- fava beans (As needed, peeled and blanched)
- onions (As needed, diced)
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Directions
- 1. For the Pork: Combine ingredients for Braising Liquid. Braise all pork for 4 hours, reserve stock. Pull meat and press into hotel pan. Pour remaining pork stock over pressed pork and let cool
- 2. For the Bread and Butter Pickles: In a pot, combine salt through mustard seeds and bring to a boil. Pour mixture over vegetables
- 3. For service: Portion pork, serve with Bread and Butter Pickles and drizzle with Garnish
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