Den godaste grisen


Jag tänkte slå ett slag för fläsket. Jag älskar fläsk, smakrikt, mört, friskt och glatt fläsk. De vedervärdiga uppfödare som bevisats plåga sina grisar skall naturligtvis brinna i helvetet men det finns bra uppfödare också. Jag rekommenderar gärna fläsk från Domta Gård, Stefan Sellin med personal tar hand om sina grisar på bästa sätt från födelse till butik. För några år sedan köpta jag en spädgrisskinka av Stefan, jag gjorde julskinka av den och resultatet blev sensationellt. Min favoritdetalj på grisen är sidan och då skall den inte vara rimmad utan färsk och urbenad. Fläsksidan finns i mitt favoritrecept ”Twice cooked pork” som ligger ute sedan tidigare. Här får du ett annat härligt recept på fläsksida och en Calvadossås som verkligen kokas från grunden med kalvben och allt. Recepten är översatta från ryska till engelska så hör av dig om något är oklart. (Salsify = svartrot…)

Slowbaked side of pork with calvados sauce on salsifyies with parsley and horseraddish purée

8 portions

Fresh side of suckling pork 2000 Gr

Salt 6 Gr

Sugar 2 Gr

Root celery in 2 cm cubes 1000 Gr

Carrot in 2 cm cubes 500 Gr

Onion in 2 cm cubes 600 Gr

White pepper corns 12 Pce

Bay leaf 5 Pce

Thyme chopped 75 Cl

Sage chopped 75 Cl

Cumin cruched 1 Cl

Salsifies 800 Gr

Butter 50 Gr

Salt 5 Gr

Black pepper 2 Gr

Flat leaf parsley chopped 100 Gr

Horseraddish grated 50 Gr

Floury potatoes 800 Gr

Milk 300 Cl

Cream 200 Cl

Butter 100 Gr

Nutmeg grated 1 Gr

Salt 10 Gr

White pepper 5 Gr

Calvados sauce 400 Cl

For the pork: Rub the pork with salt and sugar, leave uncovered in the refridgerator for 12 hours, turn occationally. Rince the pork and put it in a pot with the celry, onion, carrot, peppercorns, bay leaves, thyme, sage and cumin, add enough water to cover and simmer for 4 hours, skimming when needed. Pick up the pork and cool, wrap in plastic film and put it in a container put another container on top and weigh it down. Leave in press for 12 hours. Remove the hard rind saving as much of the fat as possible. Cut into rectangular portions.

For the salsify: Trim the salsifies and peel it, boil in a big pot of salted water for 5 minutes. Put it in a container on paper towels and refridgerate. The salsify will hold for a maximum of 12 hours.

For the purée: Peel and boil the potatoes until soft, heat the milk and cream. Add the milk and cream to the potatoes, stir in the butter, pass the puré through a drum sive (tamis) with the finest net. Add salt, pepper and nutmeg to taste. Add the chopped parsley and grated horseraddish at the last minute and correct the taste with salt and pepper, correct the consistency with milk and the glossiness with butter.

To serve: Fry the pork, fat side down, until crisp and golden brown, heat through in the oven.

Fry the salsifies in clarified butter until tender add salt and pepper.

Heat the sauce.

Heat the puré and add parsley and horseraddish, correct the taste, consistency and gloss.

Put the salsifies side by side on a plate top with the pork, spoon up the sauce and puré.

Calvados sauce

2 dl

Ingredients Amount used

Oil 0,12 L

Water 0,75 L

Veal bones 0,6 Kg

Chicken stock 0,6 L

Chopped onion 0,17 Kg

Chopped leek 0,13 Kg

Diced carrot 0,15 Kg

Veal stock 0,5 L

Red wine 0,2 L

Apple juice concentrate 0,060 L

Calvados 0,020 L

Heat the oil in a wide pot, when it just begins to smoke add the bones. Sear the bones, without stirring, for 10 minutes, they should be well browned before they are moved. Turn the bones and cook for about 10 minutes longer until they are evenly colored. Well roasted

bones will give the sauce its flavour.

For the first deglazing: Add 25 cl of water to the pot. Listen as the liquid goes into the pot: You will hear it sizzling as it hits the hot pot, then, as it reduces, it will become quiet. Stirring with a wooden spoon, scrape up any glazed juices clinging to the bottom of the pot and cook until the liquid has evaporated and the pot is reglazed and sizzling again.

For the second deglazing: When the water has evaporated, deglaze the pot with 12 cl of chicken stock as above.

For the third deglazing: Add the vegetables. The water in the vegetables provides the liquid for deglazing. Cook as above until the moisture has evaporated and the vegetables are slightly glazed. Add the red wine, apple juice, Calvados and deglaze until evaporated.

For the fourth deglazing: Add the remaining 50 cl of chicken stock, the veal stock and the remaining 50 cl of water. Deglaze the pot, scraping up the glazed juices from the bottom, then transfer the stock and bones to a smaller narrower pot so that it will be easier to skim. Bring to a simmer (with the pot set partially off the burner to force the impurities to the side of the pot) and ladle of the oil as it rises to the top. Simmer for 30 to 45 minutes, skimming often, until the stock has reduced to the level of the bones.

Strain the sauce through a strainer and then again through a chinois. Do not force any of the solids through the strainer or they will cloud your sauce. You should have about 0,5 litres of liquid.

Pour the liquid into a small pot, reduce to about 0,25 litres, and strain.

Annonser

2 comments

  1. Låter riktigt smarrigt! Godaste grisen jag ätit var i Sevilla, iberiskspädgris stekt i vedeldad ugn.Det enda man fick till var en sallad med en jävla massa gul lök! Perfekt! Ingen sås och potatis,bara krispig gris, sallad och ett el två glas Muga till.I bland behöver det inte vara så komplicerat.

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