Wednesday, March 11, 2009

I Pity the Pork Chop

I pity the pork chop that has been subjected to this sort of indignity in the name of "locavorism":

The brine:

1/4 cup maple syrup
5 tablespoons kosher salt
3 tablespoons peeled, sliced ginger
3 tablespoons crushed garlic
1 sprig fresh sage
3/4 cup onion slices, cut into 1/4 -inch rings
5 bay leaves
2 teaspoons peppercorns

The infused oil:

1 tablespoon coriander seeds
1 bay leaf
1 tablespoon peppercorns
2 tablespoons minced shallot
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 cup vegetable oil

The sauce:

2 tablespoons butter
1/4 cup minced shallot
1 tablespoon minced garlic
2 cups apple juice
1/2 cup chicken stock
3 star anise
2 tablespoons minced ginger
1/2 cup maple syrup
1/2 vanilla bean, seeds scraped
1 tablespoon agar
Salt and freshly ground black pepper.

You would think that when you're working with organic Berkshire pork from a slaughterhouse that supplies some of the nation's fussiest chefs, you might want to calm down and prepare something where the people might be able to taste, I dunno...the pork? Well, the chef does admit he has a bit of an O.C.D. problem (NY Times Magazine, 1 March 2009).

Hey, why not throw some arugula-macadamia-pesto aïoli on ol' Porky? Let's 'ave a really good meal!

On y'r bike, Jim.

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