- see below
Christmas Ham Hock with Pineapple and Cherries
Ingredients
Method
Ham hock, fresh, with skin on and bone in 900 g 100% Set hock aside, combine all other components for liquid cure and dissolve. Water 2 kg 222% Submerge hock with cure and vacuum seal. Salt 200 g 22% Cure hock refrigerated for 3 d. Brown sugar 80 g 8.8% Remove hock from brine, rinse and vacuum seal. Sodium nitrate, optional (for color) 20 g 2.2% Refrigerate vacuum-sealed hock for 24 h. Black peppercorns 10 g 1.1% Cook sous vide at 65 °C / 149 °F for 48 h. Coriander seeds 10 g 1.1% Remove hock from bag and clean away any excess gelatin. Cloves 4 g 0.4% Pat dry and reserve. Pineapple juice, fresh 320 g 35% Combine juice and honey in pot. Clear liquid honey 80 g 8.8% Reduce over medium high heat until syrupy, about 10 min.
Reserve warm.
Deep-fry cooked pork shank in 200 °C / 390 °F oil until golden brown and slightly puffed, about 3 min.
Brush with glaze and slice to desired thickness off of bone.
Fresh pineapple, peeled 50 g 5.5% Slice 3 mm / ? in thick and punch out coins with 4 cm / 1½ in diameter ring mold. Black cherry juice (from bottled) 100 g 100% Season cherry juice as desired. It will be a seasoning for the pork, so be generous about acidity and sweetness. Fructose to taste Blend in calcium gluconolactate and xanthan gum to fully disperse. Malic acid to taste Calcium gluconolactate 1 g 1% Vacuum seal and refrigerate for 1 h to hydrate. Xanthan gum 0.15 g 0.15% Pour into silicone hemisphere molds and freeze. Water 500 g 100% Combine and heat to dissolve to make setting bath for cherry spheres. Sodium alginate 2.5 g 0.5% Heat bath to a simmer and remove from heat.
Drop frozen cherry spheres into hot sodium alginate bath.
Allow spheres to set in bath until the center of each sphere is no longer frozen, about 3 min.
Rinse spheres in hot water three times and reserve in fresh warm water until ready to serve.
Arrange thinly sliced pork with cherry spheres and pineapple. Serve with Brussels sprouts and sweet potato confit on side.
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