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Pork Belly
1. Create brine by combining water, salt, sugar, juniper berries, bay leaves, cloves and salt. Brine pork belly for at least 8 hours.

2. Remove from brine; dry. Season pork belly with salt and pepper. Sear pork on all sides. Place pork in bag; cryovac. Sous vide pork for 10 hours at 82.2°C.

3. Shock pork in ice water; set aside.

4. Prepare glaze: Mix demi, soy sauce, syrup and vinegar; reduce by half. Season with salt and pepper; set aside.

5. Portion into 2 oz. pieces. Before service, fry in 375°F oil until crisp. Toss in glaze.

Pork Cheeks
1. In pan, heat oil. Season pork cheeks with salt and pepper; sear on all sides. Add carrot, onion, celery, garlic and thyme.

2. Braise or sous vide pork cheeks.
To braise:
i. Deglaze with stock. Braise pork cheeks on low simmer for 3-4 hours, or until tender.
To sous vide:
i. Place pork cheeks in bag (without stock); cyrovac. Sous vide at 82.2°C for 8 hours.
ii. Shock pork cheeks in ice bath.
iii. When pork is done, pull meat.
iv. Line new pan with plastic wrap; season pork with salt and pepper. Add duck fat. Press pork in pan. Cover; place another pan on top to compress into block.
v. Chill at least 8 hours to set.
vi. Remove pork; portion into 2 oz. pieces. Before service, heat pan with oil. Sear both sides of pork cheek until caramelized and hot.

Choucroute
1. In clean sink, rinse sauerkraut in cold water for 2-4 hours.

2. In sachet, put garlic, caraway, thyme, coriander, juniper, peppercorns and bay leaves.

3. Cut pork shoulder and bacon into 4-inch chunks. Put in saucepot; fill with cold water. Bring to a boil; blanch meats. Cool with cold water.

4. Julienne onion. Rinse vinegar from sauerkraut; strain. Squeeze out excess water with hands.

5. In brazier pan, melt duck fat; sweat onion. Add sachet, sauerkraut and blanched meats. Stir thoroughly. Add wine; cover with parchment paper. Cover pan with cast-iron lid; braise in 350ºF oven for 1½-2 hours. Remove sachet. Season sauerkraut and blanched meats with salt and pepper; set aside.

Hot Dog
1. Prepare casings by washing with cold water to remove salt. Soak in cold water for 1 hour.

2. In food processor, purée onion, garlic, coriander, marjoram, mace, mustard seed and paprika. Add pepper, egg white, sugar, salt and milk;
mix thoroughly.

3. Grind pork through fine blade. Grind beef through fine blade. Grind pork fat through fine blade. Mix meats together; grind again. Using hands, mix in purée. (This is a sticky procedure, so wet hands with cold water first.)

4. Chill mixture for 30 minutes.

5. Put meat/purée mixture through fine blade of grinder once more.

6. Stuff casings; twist off into six-inch links. In gently simmering water, parboil links (without separating them) for 20 minutes.

7. Place hot dogs in bowl of ice water; chill thoroughly. Remove, pat dry; refrigerate.

8. Before service, reheat in simmering water; remove. Sear until golden brown on all sides. Slice in 4 pieces.

Pork Tenderloin
Method: Trim pork tenderloin. Season with salt and pepper. Wrap leek around pork. Cook in oven at 350°F for 10 minutes or until internal temperature is 145°F. Set aside to rest. After pork has rested, slice.

Choucroute Dauphine Potatoes
Method: Boil potatoes until soft; drain. Add milk and 4 T. butter; season to taste. Mash until lumps are gone. Set aside. In pan, heat water, remaining butter and ½ t. salt until butter melts. Bring to a boil; remove from stovetop. Add flour; beat with wooden spoon. Continue beating until flour dough starts to form “ball.” Let cool for a minute; beat in two eggs, stirring to incorporate well. Add remaining eggs, one at a time, until dough is glossy and falls from spoon. Beat choux pastry into mashed potatoes; fold in choucroute. Heat oil to 350°F. Roll potato/choucroute mixture into 1½-inch balls. Carefully drop balls, 4-6 at a time, into oil. Cook until golden brown, about 5 minutes or less, turning as needed. Season with salt and pepper.

Confit Potatoes
Method: Cut potato into four 1 oz.
portions. Heat duck fat to just under simmer. Cook potato in duck fat until tender. Remove from fat; fry in 375°F oil until golden brown. Season with salt and pepper.

Parsnip Purée
Method: In pan, put oil and onion; sweat lightly. Add parsnip; saute to caramelize. Deglaze with wine; add stock. Once parsnips are tender, remove from liquid. In blender, purée until smooth. Add salt and pepper.

Gremolata
Method: Mix parsley, lemon zest and juice, garlic, oil, salt and pepper; chill.

Mustard Gelee
Method: Heat apple juice; add mustard and gelatin. Remove from heat. Chill; cut.

Mustard Coulis
Method: Mix mustard, apple juice, salt and pepper; chill.