piggy piggy pig pig

And so it continues.  After a long hiatus, we are back on the interwoo.  I usually get pretty amped up do off menu dishes, and last night was no exception.  At 7pm, refuel regular Joseph Mallozzi and guest sat at table 35, ready for a serious spread.

it's all in the plan

As detailed in Robert’s previous post, a magical animal, we use ALL of the hog, including the much adored head.  So, for tonight, we lightly cured the whole head and then confited it in it’s own fat.  That process takes around 4 days, and we let it age for another week.

all dressed

Next step, dust the cooked head in starch and fire it in the 360 degree crisper (fryer) for a little bath.  This takes 10 minutes or so to crisp up all the skin on the outside.

Into the a low oven for 90 minutes with a hot temperature finish for about 10 minutes.

sooooo crispy!

While the head was resting, we prepared a shit-ton of accompaniments.  A few different dry seasonings, cold sauces, hot sauces and vegetables made it to the table in anticipation of the main event.

our fearless diners

I carved half of the head tableside, explaining my favourite bits, and kept the other half hot until they were ready for round two.  It didn’t take long.

give us a top up

Finally, we cooked a special dish with the brain, sauteed spaetzle, pig’s brain, sage and pickled mustard seeds.  Unreal.

nothing wasted

This is why I cook.  Not to use the fanciest, most extravagant and exotic ingredients, nor flash plates or fancy jackets.

The satisfaction of maintaining the integrity of the animal and it’s origins wins everytime.

-Ted

proud

~ by refuel restaurant & bar on April 3, 2010.