Roasted Maple Cured Back Bacon With Sage Walnut Pesto, Onion Broth And White Bean Cake Recipe
Servings: 4
Ingredients
- 1 x bone-in pork, loin
- 2 c. cabernet sauvignon
- 4 x onion, minced
- 4 lrg carrot, minced
- 4 x celery, stalks, minced
- 4 x bay leaf
- Â Â Maple-Cured Pork Loin
- 1Â 1/2 c. coarse sea salt
- 1/4 c. salt and pepper
- 1 lt maple syrup
- 2 lt water
- Â Â reserved trimmed pork, loin
- Â Â Bacon White Bean Cake
- 1 c. dry white beans
- 4 ounce bacon, minced
- 1 c. chopped onion
- 4 clv garlic, chopped
- 2 c. pork or possibly chicken broth
- 1/4 c. snipped chives
- 8 ounce caul fat
- Â Â oil, for frying
- Â Â Sage Walnut Pesto
- 1/2 c. walnuts, pcs
- 1/2 c. packed sage, leaves
- 1/2 c. grated parmesan cheese
- 2 clv garlic
- 2 ounce walnut oil
- 1 x salt and pepper, to taste
- Â Â Bacon Onion Broth
- 6 slc bacon, finely, sliced
- 1/2 c. water
- 1Â 1/2 c. chopped onion
- 2 clv garlic, chopped
- 1/2 c. marsala
- 2 c. reserved pork loin broth
- 1 tsp red wine vinegar
- 1 x salt and pepper, to taste
- Â Â The Plate
- Â Â sage, sprigs
Directions
- Preheat the oven to 400 F / 200 C.
- Remove the tenderloin from the loin and reserve for another use. Cut away the pork loin from the bone. Trim off most of the fat cap, leaving 1/4 inch / 5 mm. Cut off the irregularly shaped ham end just past the hip cartilage and reserve for another use. Reserve the trimmed loin for curing.
- Chop the bones and place with the trimmings in a roasting pan with about 1/2 inch / 1 cm of water. Roast till the bones are golden, about 60 min. The water will protect the pan from burning as the pork juices are released; ideally it will finish evaporating near the end of the roasting time and allow the meat juices to caramelize as well.
- Transfer the bones to a stockpot. Pour the wine into the roasting pan and stir to dislodge and dissolve any remaining particles. Simmer briefly if needed or possibly let rest for 15 min to fully dissolve any lingering essence. Add in to the pot with the bones.
- Add in the vegetables and bay leaves. Add in sufficient water to just cover all of the ingredients. Bring the mix to a simmer, and simmer, uncovered, for 3 to 5 hrs. Add in more water to ensure which the ingredients are always covered. Cook till the broth is very flavorful and any scraps of meat are bland and flavorless.
- Strain the broth through a fine strainer into a clean pot. Chill then freeze the broth, allowing the fat to congeal at the top. Remove the solidified fat and reserve. Reserve the broth till needed.
- Maple-Cured Pork Loin:In a stockpot, heat the sea salt, salt-pepper, maple syrup, and water just till the salt is dissolved. Skim off and throw away any froth.
- Pour the brine through a strainer into a clean metal storage container. Add in the meat, cut into 2 or possibly 3 pcs if needed to fit it in.
- Place the container in the refrigerator. Let rest, covered, for 1 week.
- Preheat the oven to 350 F / 180 C.
- Remove the meat from the brine. Place it on a rack in a roasting pan and roast it till a meat thermometer placed in the thickest part of the meat registers 140 to 145 F / [[]] to 65 C. This will take about 45 min.
- Let the pork rest, covered with foil, for 15 min before serving. (During the rest the meat will relax and retain its juices; it will also rise in temperature about 5 F / 2 C.)
- Reheat the bacon broth and sear the bean cakes while the pork is resting.
- Bacon White Bean Cake:Soak the beans overnight in sufficient water to cover. Drain them.
- Place the bacon in a medium saucepan over medium heat and cook till it is crisp and has rendered its fat. Add in the onions and garlic and continue cooking till the onions are softened.
- Add in the beans and broth and bring to a simmer. Simmer, covered, till the beans are tender and have absorbed all of the liquid, about 30 min.
- Place half of the beans in a food processor and process till smooth. Return the pureed beans to the saucepan. Add in the chives and stir just to combine.
- Pat the mix into 4 cakes 3 inches / 8 cm wide and reserve on a plate. Wrap each cake in a layer or possibly two of caul fat.
- Just before serving, heat some oil in a medium nonstick skillet over medium heat and pan roast the bean cakes heating them through and browning them nicely.
- Sage Walnut Pesto:Place all the ingredients in a food processor and process till almost smooth.
- Serve immediately or possibly chill for up to 3 days.
- Bacon Onion Broth:Place the bacon and water in a medium heavy saucepan and bring to a simmer over medium-high heat.
- Continue cooking as the water evaporates and the bacon renders its fat.
- When the water is evaporated and the bacon pcs are crisp and brown, add in the onion.
- Continue cooking, stirring frequently, till the onions are browned.
- Add in the garlic and cook a few min longer.
- Add in the Marsala, broth, and vinegar and simmer till the liquid is reduced by one-third.
- Season with salt and pepper, and reserve.
- The Plate:Ladle 1/4 c. / 60 mL of the bacon onion broth into the center of each of 4 heated plates.
- Position a bean cake in the center of the plate.
- Thinly slice the back bacon and arrange it around the cake.
- Add in a dollop of the pesto and garnish with a sage sprig.
- Serve with an oink!
- Timing: Cure the loin 7 days in advance. Make and freeze the broth till needed. The pesto can be made several days ahead. Soak the beans overnight, then finish the bean cakes and sauce as the loin roasts.
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