Pork Shank (tomato jam, comte, shoestring potatoes) 11

Pork shank: Whole pork shanks are cured for several days. They are taken out and dried off before being cold smoked and braised in pork stock. The shanks are cooled and the meat is picked off. The skin, bone and fat are discarded and the braising liquid is reserved for a later use.

Shoestring Potatoes: Russet potatoes are peeled and julienned into hot water. This hot water soak works like a blanching step – it helps to remove some of the starch from the potato and gives it a slight par-cooking. After a little while in the soak, the potatoes are fried in the fryer and cooled to room temperature.

Tomato jam: Heirloom tomatoes are peeled and seeded. The seed pulp is strained for the delicious water it contains. To begin cooking, onions are sautéed gently in oil. Once the onions are translucent, a small amount of sugar and vinegar is added and reduced, then the tomato water is added and the preparation is reduced further. Finally, the peeled and seeded tomato is added and cooked until soft. The mix is pushed through a food mill and canned for later use.

For the pickup: Prior to service, the reserved braising liquid has been reduced with white wine and mounted with butter. The shank meat is heated in this liquid. Meanwhile, a slice of Comte is seared in a non-stick pan and placed in a cast iron. A spoonful of tomato jam is placed on top of the cheese, then the pork shank, then a pinch of the shoestring potatoes. The dish is finished with arugula that has been dressed with a bit of sherry vinegar and some of the liquid used to reheat the shank.

** cast iron/ steak knife