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Ingredients
US|METRIC
4 SERVINGS
- 1 pork knuckle
- equilibrium brine
- TCM #1
- 1 bunch rosemary
- 1 bunch thyme
- 10 bay leaves
- 20 oz. pizza dough
- 1 pt. mayonnaise
- 8 oz. Dijon-style mustard
- 2 shallots (diced)
- 1 jalapeño (roasted and peeled)
- 5 Tbsp. parsley (chopped)
- 1 cup pickles (chopped)
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Directions
- 1. For the Pork: Brine the knuckle with the Equilibrium Brine and herbs overnight. Remove from brine and let dry
- 2. Wrap the pizza dough around the cured knuckle and bake until bread is golden and cooked through and pork reaches an internal temperature of 135ºF, remove from oven, let rest and carryover cook until 145ºF
- 3. For the Cubano Aioli: Combine all ingredients and season to taste
- 4. To serve: Remove top from baked bread to expose the ham, then drizzle the Cubano Aioli on some of the bread. Recommended pairing: seasonal side salad and herbs
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