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Ingredients
US|METRIC
4 SERVINGS
- 1 pork (4-bone, rack, skin on and ribs removed)
- 3 Tbsp. oil (pomace)
- 1 Tbsp. sea salt
- 500 grams pork belly
- 2 Tbsp. sea salt
- 1 kg pork bones
- 2 liters brown chicken stock
- 1 kg pork trimmings
- 2 Tbsp. oil (pomace)
- 250 grams button mushrooms
- 1 liter white wine
- 3 grams xanthan gum
- 1/2 lemon (zested and juiced)
- 5 grams garlic
- 2 grams thyme leaves
- salt
- pepper
- 6 quinces
- 2 lemons (1 sliced 1 halved)
- 500 mL water
- 3 lemons (juiced)
- 125 grams caster sugar
- 6 quinces
- 1 lemon (sliced)
- 1 liter water
- 6 lemons (juiced)
- 250 grams sugar
- 20 mL vinegar (Chardonnay)
- 20 mL white wine vinegar
- 500 grams savoy cabbage
- 1 Tbsp. duck fat
- 5 grams salt
- 4 bok choi
- 100 grams samphire
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