For the pork loin:
4 each 7 oz pork loin
Twelve thin slices of pancetta
Approximately 4 oz olive oil
Wrap portioned pork loin with pancetta, Season only with white pepper.
Heat sauté pan with oil and sear loin until pancetta is brown and crisp.
Remove and finish from oven till desired temp.
For the risotto:
Approximately 2 to 3 quarts chx stock (hot)
1 cup cooked risotto
¼ cup blanched English peas
8oz. shredded ham hock
Sauté onions in olive oil. Add herbs, rice, stir to coat evenly. Add stock in batches.
When ¾ finished, add whole butter.
Lay on parchment lined sheet pan.
Finished with peas and shredded ham hock, butter, and parmesan.
Yields approximately 3 cups
2 cups white wine
1 pinch of black peppercorns
1 pinch of coriander
1 bay leaf
1 sprig of thyme
2 cups beef demi
1 tbs. whole grain mustard
Add wine and aromatics in non reactive sauce pan, reduce by half
Add beef demi and mustard reduce to sauce consistency
Adjust seasoning with salt and black pepper
1 tbs oil
2 cipollini ¼
1oz yellow pea shoots
1oz green pea shoots
Heat sauté pan with oil.
Add onions quickly warm through with no color add pea shoots, quickly wilt, season with salt and white pepper.
Risotto will be heated up with chx.
Stock until desired doneness, then finished with peas and shredded ham hock, butter, and parm.
Reduce wine and aromatics till sec, add demi reduce to consistency and finish with whole grain mustard.