Little Pig, Little Pig, Let Me Inn from executive chef Murray McDonald of Fogo Island Inn on Joe Batt’s Arm, Fogo Island, Newfoundland, Canada.
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Little Pig, Little Pig, Let Me Inn

Murray McDonald, Fogo Island Inn, Joe Batt’s Arm, Fogo Island, Newfoundland, Canada - June 2014

For 30 servings

Honey/garlic glaze:

  • 2 cups plus 2 Tbsps. (500ml) honey
  • 3/4 oz. (20g) garlic cloves
  • 3 oz. (80g) shallot
  • 6 1/4 tsps. (5g) thyme leaves
  • 6 1/4 tsps. (5g) rosemary leaves
  1. Bring all ingredients to a boil in a saucepan; reduce heat to low; simmer until garlic and shallot are softened and golden brown; remove from heat.

  2. Place in a blender; blend until smooth (blend mixture while it’s hot; the honey will harden if allowed to cool); place in airtight container; cool; cover; reserve.

Pork legs:

  • 11 lbs. (5kg) pork legs
  • 1 oz. (30g) garlic cloves
  • 5 bay leaves
  • 2 1/2 tsps. (15g) salt
  • 2 1/2 tsps. (5g) black pepper, freshly ground
  • 1/4 cup (8g) rosemary, chopped
  • 1/4 cup (8g) thyme, chopped
  • 1/4 cup (59ml) grapeseed oil
  1. Remove bones from legs and divide into major muscle groups; reserve bones for another use; remove veins and silver skin from meat; discard; reserve meat.

  2. Pulse garlic, bay leaves, salt, pepper, rosemary, and thyme in a processor to a paste; place meat in hotel pan; rub paste and oil onto legs; place legs in a vacuum-sealable plastic food bag; vacuum seal on medium-high, making sure pieces of meat do not touch each other and that meat stays in a presentable shape.

  3. Cook sous-vide, maintaining water bath at 130°F, 4 hours; remove bags from water bath; place in ice water bath; cool; remove pork from bags; rinse under cold running water; pat dry; reserve.

Beet molasses:

  • 1 lb. (454g) beets with tops, separated, tops reserved, beets peeled and chopped
  1. Pass beets through juicer; strain juice through fine chinois into clean bowl; strain 2 more times.

    1. Put juice in a saucepan set over medium-low heat; cook until reduced to a thick molasses consistency; remove from heat; strain through fine chinois into squeeze bottle; cool; reserve.

Assembly:

  • canola oil (for greasing)
  • 2 cups (470ml) whole milk
  • 3 Tbsps. (43g) unsalted butter
  • 1 tsp. (4g) yeast
  • 5 cups (625g) all-purpose flour
  • 2 Tbsps. (25g) granulated sugar
  • 2 tsps. (12g) salt
  • grapeseed oil
  • house-made pickled beets, sliced lengthwise
  • house-made preserved damson plums, cut into wedges
  • pork cracklings
  • house-made whole grain mustard (for garnish)
  1. Lightly oil large bowl and baking pan; reserve.

  2. Heat milk and butter in small saucepan set over medium-high heat until butter has melted and milk is warm; remove from heat; cool to body temperature.

  3. Place in the bowl of stand mixer fitted with dough hook; sprinkle yeast over mixture; let stand 5 minutes.

  4. Add 3 cups flour, sugar, and salt to milk mixture; mix on low speed, adding remaining 2 cups flour a little at a time, until a smooth dough forms and bottom of bowl looks clean, not sticky; increase speed to medium; mix until elastic (7 to 10 minutes); turn out dough onto a lightly floured work surface; knead a couple of times; place in prepared bowl; cover with plastic wrap; let rise in warm spot until doubled in size.

  5. Punch down dough; roll out until 1/4" thick; cut toutons into 1" rounds; reserve.

  6. Heat grapeseed oil in sauté pan; cook toutons like pancakes; reserve (keep warm).

  7. Heat grapeseed oil in large sauté pan set over high heat; sear reserved pork, turning occasionally, until brown and crisp on all sides; roast in oven until skin is crisp and instant-read thermometer inserted into thickest part of meat pieces registers 145°F; remove from oven; rub in pan juices and honey/garlic glaze; reserve (keep warm).

  8. Heat grapeseed oil in sauté pan set over medium-high heat; add reserved beet greens; cook, stirring occasionally, until wilted and softened; season; remove from heat; reserve (keep warm).

  9. To serve, streak molasses across plate; place pork, beet greens, beets, and plums; garnish with cracklings and mustard.

What to drink: Closson Chase K.J. Watson Vineyard Pinot Noir Niagara River 2010

Chef’s Note: Toutons are traditional Newfoundland pancakes, often fried in butter or pork fat, and served with molasses.