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Credit: Chris Cosentino, Founder/Chef, Boccalone, San Francisco
The National Culinary Review, January 2016
1 pork loin
Chinese five-spice, as needed
Sourdough bread, sliced, as needed
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
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.
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