Croque Monsieur

Croque Monsieur

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Chris Cosentino, Founder/Chef, Boccalone, San Francisco
The National Culinary Review, January 2016

Ingredients

1 pork loin
Chinese five-spice, as needed
Sourdough bread, sliced, as needed
1 lemon
Whipped lardo bechamel, as needed

Whipped lardo bechamel
½ cup lard
1 medium white onion, medium dice
2 cups flour
48 oz. whole milk, cold
8 oz. Gruyere cheese, shredded
1 cup pork fat scraped from pig belly, whipped to 1 qt. volume
Chopped tarragon, as needed
Kosher salt, as needed

Instructions

Heat lard on low heat. Add onions; sweat until soft and translucent. Add flour; keep on low heat until flour turns slightly golden and releases nutty aroma, 15-20 minutes. Whisk in milk; increase heat to medium. Bring to a simmer for 30 minutes, stirring frequently. Stir in Gruyere cheese; set aside. In separate bowl, whip fat from pork belly until white and fluffy. Fold in tarragon; season with salt, to taste. Fold bechamel into whipped lard in small amounts so sauce does not break.

Tags

Breakfast, Pork, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

ACF certified chefs earn on average 7% more than those not certified; be that chef!