Grilled Iberico Pork Collar With Celeriac Risotto, Granny Smith Apples, Hazelnut and Black Truffle

Name: Grilled Iberico Pork Collar With Celeriac Risotto, Granny Smith Apples, Hazelnut and Black Truffle
Total time: 1 h 5 min
Yield: 4
Ingredients: black truffles Shaved; pork collar; 1 part ketchup; 1 part white miso; 1 part rice crannoli; 5 parts cold water cold; 1 quart celery root peeled and cut into ‘rice’; 1 pint water rice; Parmesan cheese grated; butter; salt; 1 granny smith apples sliced into thin petals; 1 teaspoon celery leaves tender yellow leaves from celery hearts; 1 teaspoon roasted hazelnuts chopped; 1/2 teaspoon lemon juice; 1/4 teaspoon olive oil; salt To taste

PORK FOODSERVICE

17Ingredients

65Minutes

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Ingredients

US|METRIC

4 SERVINGS

black truffles (Shaved)

pork collar

1 part ketchup

1 part white miso

1 part rice (crannoli)

5 parts cold water (cold)

1 qt. celery root (peeled and cut into ‘rice’)

1 pt. water (rice)

Parmesan cheese (grated)

butter

salt

1 granny smith apples (sliced into thin petals)

1 tsp. celery leaves (tender yellow leaves from celery hearts)

1 tsp. roasted hazelnuts (chopped)

1/2 tsp. lemon juice

1/4 tsp. olive oil

salt (To taste)

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Directions

Mix ketchup and miso thoroughly and coat pork collars.
Cryovac and cook at 138F for 18 hours.
Cool under slowly running cold water.

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Steaming
Boiling

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Grilled Iberico Pork Collar With Celeriac Risotto, Granny Smith Apples, Hazelnut and Black Truffle

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