Carolina Whole Hog Cheese with Bread and Butter Pickles and Hot Pepper Vinegar
Prep Time: 50 minutes
5 pounds pork ribs
5 pounds pork shoulder
5 pounds pork belly
1/2 cup salt
1 cup sugar
2 cups white vinegar
1 quart water
2 tablespoons turmeric
2 tablespoons mustard seeds
pickling cucumbers (As needed, sliced)
baby radishes (As needed, sliced)
fava beans (As needed, peeled and blanched)
onions (As needed, diced)
1. For the Pork: Combine ingredients for Braising Liquid. Braise all pork for 4 hours, reserve stock. Pull meat and press into hotel pan. Pour remaining pork stock over pressed pork and let cool.
2. For the Bread and Butter Pickles: In a pot, combine salt through mustard seeds and bring to a boil. Pour mixture over vegetables.
3. For service: Portion pork, serve with Bread and Butter Pickles and drizzle with Garnish.
Courtesy of the National Pork Board, Des Moines, Iowa.