This summer, if you’re looking to eat something beyond a burger or hot dog, Sam Hazen’s wooly pig recipe is for you. Wooly pig is one of the most popular dishes at New York City’s Veritas, where Hazen is the executive chef. Another popular dish is the three-star baby spinach salad with blue cheese deviled eggs.
Recipe: Maple-brined wooly pig with charred tomato and wilted lettuce (on this page) Recipe: Baby spinach salad (on this page)
The wooly pig is American, from the prized Mangalitsa breed. This breed was raised by Hungarian royalty, and considered the most savory of all pork in Europe, particularly enjoyed for the marbling of the meat. It has more than double the marbling of average pork. The hogs are fed a high acorn content diet. The Mangalitsa fat is more unsaturated than regular pig fat. The meat has more flavor. This dish is one of the most popular recipes at New York City's Veritas restaurant.
To serve, place wilted lettuce in center of plate and then place sliced pork. Scatter charred tomatoes around the plate, garnish with saba and pork jus. Top pork with whipped maple syrup. Sprinkle with sea salt and fresh ground pepper.
For maple-syrup brine: Mix all of the ingredients and pour over pork medallions. Marinate pork for an hour and remove from brine.
For pork: Trim fat cap and brine for 24 hours. Cut tenderloin into 6- to 7-ounce portions. Save all fat to render. Season with salt and pepper. Heat saute pan to medium-high heat and add 1 to 2 tablespoons rendered pork. Brown pork on all sides. Finish in 350-degree F oven until internal temperature reaches 140 degrees. Allow to rest. Slice on bias ¼-inch to ½-inch thick.
For charred grape tomatoes: Toss tomatoes with olive oil, season with salt and pepper. In a hot, dry saute pan, char tomatoes until wilted.
Wilted Bibb lettuce: Melt pork fat in a pan, add shallots and cook gently. Add lettuce, cook until wilted. Season and drain on paper towels.
For whipped maple syrup: Heat syrup to 240 degrees. Turn off the heat and stir with wooden spoon until temperature cools to 180 degrees. Allow to cool.
Toss spinach with vinaigrette and season with salt and pepper. Place salad in center of plate. Place eggs on plate at 12, 5, 7 o’clock positions. Nappe blue cheese dressing on eggs and sprinkle with smoked paprika. Garnish with warm pancetta rusk.
For pancetta: Place thin pancetta slices on Silpat on cooking sheet, place another Silpat on top. Bake at 325 degrees F until crispy.
For the vinaigrette: Blend well and set aside until use.
For the deviled eggs: Hard-boil eggs, then cool, remove shells and cut eggs in half lengthwise. Remove yolks and place them in a bowl. Combine yolks with the rest of the ingredients and season mixture with salt and pepper to taste. Fill eggs with yolk mixture using a spoon or pastry bag.
For Point Reyes blue cheese dressing: Mix all of the ingredients together, adjust seasoning as needed.
© 2012 MSNBC Interactive
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