Stocks to Stock

Pork! This lesson was high on the usefulness scale. We started by discussing the different parts of the pig and the different cuts of meat you can buy at the store. I think I've been prone to buying the wrong cut for the intended cooking method so I'll be sure to reference my notes going forward. No more quick grilling on meat that should be cooked low and slow!

We tied 1/4 of a pork loin using chef's "tie the horse to the tree" method and seared it on each side. Then we placed the loin on some pork bones in a pan with butter on top of the pork. The whole thing went into the oven covered. About half way through the cooking process we added onions, carrots and a bouquet garni and returned the pork to the oven. This prevented the vegetables from burning. When the pork was 140 degrees F we removed it from the oven and set aside to rest covered in foil.

To make a sauce, we deglazed the pan with white wine and fond de veau lie and simmered with the vegetables and bones for added flavor. After straining, we seasoned and served with the pork and garniture.

While the pork was cooking we made the garniture of stuffed cabbage. We sweated finely diced carrots, onions and bacon in butter until tender and blanched the cabbage leaves. Once the vegetables were tender and the cabbage leaves softened, we stuffed the leaves with the mixture and steamed in white stock. Additionally, we made pommes chateau to go with the pork and cabbage.

After eating the pork for dinner, we made a simple escalopes de volaille Viennoise or "chicken cutlet." We pounded 2 boneless, skinless chicken breasts and breaded by dredging in flour, egg and breadcrumbs. We cooked the chicken in clarified butter until just done and garnished with a traditional Viennoise garniture of boiled eggs, capers and anchovies.