Braised Pork Ingredients:
Pork - use the belly, cheeks, and shoulder- cut into 3 oz. pieces
mirepoix/garlic/thyme sprigs/oregano sprigs
pork/chicken stock
molasses
cola
sherry wine
Hash Ingredients:
new potatoes
sweet yellow onion
fennel bulb
granny smith apple
garlic
thyme
bacon fat
Braised Pork Procedure:
Season the pork, heat pan with oil and caramelize mirepoix, add pork and sear, add herbs and garlic to bloom, deglaze pan with sherry, add molasses, cola, and stock, season and allow to cook on medium-low heat for 1 ½- 2 hours covered until tender. Remove from heat and allow to rest before serving or to cool in liquids for later consumption. To make the sauce, reduce cooking liquid by 2/3 and strain through sieve, check seasoning
Hash Procedure:
Toss potatoes in oil and herbs and roast until par cooked, pull and cool to room temperature. Julienne, onions and fennel and sauté in pan with bacon fat, add diced apples and diced potatoes and cook until
apples start to turn soft, add thyme and garlic and season.
Recipe Author: Chef Travis Hyde
Original Photograph By: Chef Travis Hyde/Z Cucina Di Spirito/wosu.org
Photograph Retouched By: Recipe Spy
Restaurant: Z Cucina Di Spirito, 1368 Grandview Ave, Columbus, OH
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf