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
- 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
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.
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.
- 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
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.
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.
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.
- 1 lb. (454g) beets with tops, separated, tops reserved, beets peeled and chopped
Pass beets through juicer; strain juice through fine chinois into clean bowl; strain 2 more times.
- 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.
- 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)
Lightly oil large bowl and baking pan; reserve.
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.
Place in the bowl of stand mixer fitted with dough hook; sprinkle yeast over mixture; let stand 5 minutes.
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.
Punch down dough; roll out until 1/4" thick; cut toutons into 1" rounds; reserve.
Heat grapeseed oil in sauté pan; cook toutons like pancakes; reserve (keep warm).
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).
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).
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.