The Whole Pig

Name: The Whole Pig
Ingredients: 1 boneless pork loin fillets & pounded; 1 pork blade roast boneless, filet & pounded; 1 pork shank fillet & pounded; salt; pepper; 12 cups white bread fresh, cubed; 1 cup flat leaf parsley chopped; 2 cups pecorino cheese shredded; 2 cups golden raisins plumped in marsala; 2 egg yolks each; 20 fluidounces heavy cream; 2 bunches sorrel fresh, chopped; kosher salt To taste; black pepper To taste, fresh ground; 5 pounds heirloom tomatoes wedges; 1 cup garlic sliced; 1 cup flat leaf parsley chopped; salt To taste; 3 tablespoons thyme flowering; 4 fluidounces extra-virgin olive oil

20 ingredients

11 steps

Ingredients

1 boneless pork loin fillets & pounded
1 pork blade roast boneless, filet & pounded
1 pork shank fillet & pounded
salt
pepper
12 cups white bread fresh, cubed
1 cup flat leaf parsley chopped
2 cups pecorino cheese shredded
2 cups golden raisins plumped in marsala
2 egg yolks each
20 fluidounces heavy cream
2 bunches sorrel fresh, chopped
kosher salt To taste
black pepper To taste, fresh ground
5 pounds heirloom tomatoes wedges
1 cup garlic sliced
1 cup flat leaf parsley chopped
salt To taste
3 tablespoons thyme flowering
4 fluidounces extra-virgin olive oil

Directions

1

1. In mixing bowl, combine filling ingredients & mix well to combine, set aside.
2

1. In mixing bowl, combine all ingredients and mix well to combine.
3

2. Place on parchment lined sheet tray & roast in 200 degree oven for 3 hours
4

1. Evenly season all pork pieces with salt & pepper
5

2. On work surface place loin flat & evenly spread filling on top of loin
6

3. Place collar butt on top of filling & evenly spread filling on top of butt
7

4. Place knuckle on top of filling & evenly spread filling on top of knuckle
8

5. Roll pork up & tie pork up into roast
9

6. Place roast into 500 degree convection oven & cook for 25 minutes
10

7. Lower oven temperature & roast until an internal temperature of 138 degrees
11

8. Let roast rest covered for 30 minutes & slice into pieces