BLACK SLAVONIAN PIG & POTATO TEXTURE
Black pig rack:
4 dry age pork chops (cca 200g a piece)
Fleur de sel
4 bigger potatoes
2 dcl quality double cream
80g brown butter
Salt, pepper, fresh thyme
200g duck fat
0.5 kg pork bone
2 dcl white wine
1 smaller herb sachet
80g snow peas
3 tablespoons almond oil
Quality rice vinegar or white vinegar
Toasted almond flakes
Hazelnuts and rye bread edible soil:
50 g oven dried hazelnuts
50 g dehydrated rye bread
10 g active charcoal
Remove and reserve the bones from the pork chops and cut them into individual portions. Bake the bones in the oven for 1,5h on 180C. Sautee the mirepoix, deglaze it with white wine, put in the bones and cover with water. Add the sauchet and cook the sauce for 4-5 hours, depending on the quantity of ingredients. Strain it and reduce it until it thickens and before serving the sauce, mix it with kuzu powder until the desired density.
Bake potatoes in a prepared grill ash for about 45 minutes. When cooled, remove potato flesh from skin and put it in the pan. Bake potato skin in the oven unitl crunchy. Sautee potato flesh in brown butter for about 3-4 minutes on low heat, add the double cream and a little bit of broth if needed. Then pour potato cream through a fine mesh strainer and season it. Transfer it into a siphon bottle and inject 2 ISO cream fillers. Keep in a warm place.
Make potato confit by cutting raw potatoes in brunoise and boil them in a flavored fat slightly below boiling point until they become crunchy, for about 3-4 hours depending on the size. Drain and dry potatoes and keep for further use.
To make the soil mix all ingredients in blender and keep in a dry place.
Cook snow peas for 3-4 minutes and put in a cold water to stop the cooking process. Season with vinegar and oil, and add almonds and chives.
Sear the meat on medium heat until desired level of baking (if it is a dry age pork, it can remain medium). Season it with salt and let it rest for 3-5 minutes. In the meantime, finish other components of the dish.
When all segments are ready, serve the potato skin on the hazelnut soil and fill it with the potato cream, sprinkle with potato confit and grate the truffle. Chop the meat and pour a little sauce on top of it, serve with snow peas salad.