Ally👩🏻‍🍳

hello everyone;p

wednesday was a BIG pork day!

we started the class by learning how to butcher a pork butt and then cut them into chunks and began to sear them for our braised pork dish for our next class.

from our previous class, we butchered our pork into a couple different cuts, the rack of ribs, loin, and a cut from both which was our pork chops

we trussed our loins and brushed a thin layer of spicy brown mustard before crusting them in spices that we toasted and ground up
(black peppercorn, coriander seeds, and fennel seeds)
and placed it into the oven to cook until about 130°F (factoring in carry over cooking time)

we had our pork chops sitting in a spiced brine already from the day before and pan seared them until desired color and temperature (also about 130°F)

using the leftover fat from the cooked chops we made a white wine and butter pan sauce to pair with it and topped it with freshly chopped parsley

our racks of ribs that we saved got rubbed down with a concoction of different spices and were smoked while we prepared our other dishes

the sides that accompanied our meats that day were a potato gratin,
which is made by thinly slicing our potatoes in a mandolin and layering them with warmed cream and grated parmesan and gruyère cheese and then placed into the oven until fork tender
& bacon and lentil salad dressed with a vinaigrette
which was made by cooking and draining the lentils and tossing them with our dressing and topping it off with fresh dill, parsley and bacon :)

@iceculinary
#pork #searing #braisedpork #porkloin #porkchops #potatogratin #smokedribs #butcheryskills #culinaryschool #culinarystudent #nyc