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Shaved Ham Salad with Pickled Fennel, Spelt, Spring Vegetables and Smoked Lard Vinaigrette
PORK FOODSERVICE27Ingredients
80Minutes
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Ingredients
US|METRIC
25 SERVINGS
- 5 lb. pork knuckle (and top round)
- 3 cups equilibrium brine (with TCM #1*)
- 1/2 cup fish sauce
- 6 turnips (blanched)
- 8 radishes (blanched)
- fava beans (As needed, blanched)
- 2 cups champagne vinegar
- 4 Tbsp. honey
- 4 Tbsp. sugar
- 2 Tbsp. salt
- 3 Tbsp. red miso
- 2 bulbs fennel (shaved thin)
- 2 cups spelt
- 4 cups water
- 2 cups veal stock
- salt (To taste)
- 1/2 lb. butter
- 1/8 cup pork stock (from cooking ham)
- 2 lb. fresh pork fat (scraped from the skin)
- water (As needed)
- 1 bulb garlic
- 1 onions
- 2 shallots
- fresh thyme (As needed)
- 1/2 cup white balsamic vinegar
- 2 lemon juice
- salt (To taste)
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Directions
- For the Ham: Sous vide in equilibrium brine and fish sauce at 85ºC for 12-16 hours. When finished strain and reserve cooking liquid, chill, smoke and freeze ham. Then shave thinly on a meat slicer
- For the Pickled Fennel: Combine all ingredients except fennel and bring to boil. Pour over fennel, vacuum-seal and boil in bag until tender
- For the Spelt: Soak overnight in water, then cook with water, veal stock and salt to taste
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