Lunchbreak: Mercat a la Planxa chef Cory Morris makes pork skin puppy chow

Mercat a la Planxa
638 S. Michigan Ave
Chicago
www.mercatchicago.com

Event:
2014 Cochon 555 Chicago
April 13
4:00 p.m. – 8:00 p.m.
Renaissance Blackstone Hotel
636 S. Michigan Avenue
Chicago
cochon555.com/

Mercat a la Planxa’s Chowcharones
Ingredients:
10 pieces dehydrated pork skin
6 oz. Mexican chocolate, Abuelita preferably
2 oz. peanut butter
½ cup powdered sugar
1 Tablespoon Kosher salt

Directions:
Over a double boiler melt chocolate and peanut butter until well incorporated. Season with salt and keep warm. In a 365 degree fryer crisp pork skin. This should only take 30-45 seconds and the skin will expand to 10 times its size. Once the skin has puffed up to is full size remove from the fryer and drain off any oil. Place the crispy pork skin in a large stainless steel mixing bowl. Pour over chocolate/peanut butter mixture and coat well. Let mixture cool slightly on a piece of parchment paper. In a clean mixing bowl toss the chocolate covered pork skin in powdered sugar and season will salt as needed.

Dehydrated Pork Skin

Ingredients:
2 pounds pork skin, fat removed
3 gallons water
1 Tablespoon peppercorn
1/4 cup Kosher salt

Directions:
Bring all ingredients to a rolling boil in a large sauce pot. Cook the skin for 3 hours or until skin is tender and then remove from the water and let cool. Once Skin has cooled down, scrape off any remaining fat and cut into small squares (1 inch x 1 inch). Next step you will need to evenly space skin on dehydrating racks or a regular sheet pan approx… ½ inch apart. Let the skin Dehydrate in the oven at 200 degrees for 24 hours. The Dehydrated skin should be hard, clear and smell delicious.

Bacon Sherry Caramel

Yield:  2 qts

1 lb applewood smoked bacon – cut into small thin pieces

3 shallots – small dice

1 cup sherry wine

1 qt granulated sugar

1 qt heavy cream

Method:  Render bacon until crispy.  Add shallots and cook until tender. (note: do not discard fat).  Deglaze with half the sherry wine.  In a small saucepan, in small batches melt the sugar  and cook until caramel color and consistency.  Once  sugar is fully melted slowly whisk in heavy cream.  Caramel should have a sauce like (nape) constancy.  Strain caramel through a chinois/fine strainer into bacon mixture.  Buzz with hand blender until bacon is at a crumb like state.  Finish with rest of sherry wine.

 

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