Pork shoulder in aspic SV 35hr at 63°, fine diced, shitake- yellow pepper- spinach- carrot puree,..cives. Rounded it with some gelled wine on the bottom, on the side pickled mustard seeds and a horseradish crème with roasted potatoes and caraway seeds.
Very fine taste
It’s basically a “side product” of the CS honey glazed ham recipe I made the other day and needed use for the excess gelled brine. As I opted for a very stable gallant I cooked 100 pig swart in 200ml water for several hr’s (refill) until the swart nearly was dissolved. Resulted in a very strong gelatin with a surprisingly rather neutral taste. I would say 300+ bloom.
