Directions

1. 1. For the Poached Knuckle: Remove knuckle from brine and pat dry. Vacuum-seal with Poaching Liquid ingredients and cook in water bath at 138°F for 4 hours. Remove knuckle and let cool completely in the bag. Slice fully cooled pork knuckle on mechanical slicer into thin sheets.
2. 2. For the Tuna Escabeche: Put half the olive oil in a medium sauté pan over medium-low heat. Add onions, garlic and coriander and sweat until onions become tender and translucent
3. 3. Turn heat to medium and add sherry wine and vinegar and reduce by a third. Add remaining ingredients through Sriracha and simmer for 5-10 minutes until flavors are rounded out. Remove from heat, add the remaining oil, and let pickling liquid cool to 132°F