Share this story
- Preparing the vegetables
- Next comes the fatback
- Slicing the fatback
- Render the fatback and sweat the vegetables
- Deglaze with wine
- Add the pork stock
- Simmer the vegetables until very soft
- Fresh pork blood to be whisked in next
- Crack in lots of black pepper
- Add the coconut vinegar
- Cook until thickened
- Blend the blood mixture until smooth
- Season the pork shoulder that has been brined for a few days and cooked sous vide for 12 hours
- Sear the pork until crisp on the surfaces
- Dress the shoulder with the blood sauce
- Spoon on a quenelle of liver mousse
- Add two dollops of onion jam, made with coconut vinegar
- Finish with carrot blossoms, or whatever arrives from the garden
- The completed dish