Shaved Ham Salad with Pickled Fennel, Spelt, Spring Vegetables and Smoked Lard Vinaigrette Recipe | Yummly
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Shaved Ham Salad with Pickled Fennel, Spelt, Spring Vegetables and Smoked Lard Vinaigrette

PORK FOODSERVICE
27Ingredients
80Minutes
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Ingredients

US|METRIC
25 SERVINGS
  • 5 pounds pork knuckle (and top round)
  • 3 cups equilibrium brine (with TCM #1*)
  • 1/2 cup fish sauce
  • 6 turnips (blanched)
  • 8 radishes (blanched)
  • fava beans (As needed, blanched)
  • 2 cups champagne vinegar
  • 4 tablespoons honey
  • 4 tablespoons sugar
  • 2 tablespoons salt
  • 3 tablespoons red miso
  • 2 bulbs fennel (shaved thin)
  • 2 cups spelt
  • 4 cups water
  • 2 cups veal stock
  • salt (To taste)
  • 1/2 pound butter
  • 1/8 cup pork stock (from cooking ham)
  • 2 pounds fresh pork fat (scraped from the skin)
  • water (As needed)
  • 1 bulb garlic
  • 1 onions
  • 2 shallots
  • fresh thyme (As needed)
  • 1/2 cup Balsamico Bianco
  • 2 lemon juice
  • salt (To taste)
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    Directions

    1. For the Ham: Sous vide in equilibrium brine and fish sauce at 85ºC for 12-16 hours. When finished strain and reserve cooking liquid, chill, smoke and freeze ham. Then shave thinly on a meat slicer
    2. For the Pickled Fennel: Combine all ingredients except fennel and bring to boil. Pour over fennel, vacuum-seal and boil in bag until tender
    3. For the Spelt: Soak overnight in water, then cook with water, veal stock and salt to taste
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