Pork Leg (Loin) Crostini With Crawfish Aioli And Sweet Potato Chips

March 10, 2014 1 075 Views

Ingredients

  • For Herb Rub
  • 1/7 cupof rosemary
  • 1/7 cupof thyme
  • 1/9 cupof black peppercorns
  • 1/9 cupof kosher salt
  • 1/9 cupof juniper berries, toasted
  • 1/8 cupof garlic
  • 3 cupsof uncured pork leg
  • 1/7 cupof olive oil
  • 1/10 cupof salt
  • 1/10 cupof black pepper
  • For Sweet Potato Chips
  • 2 cupsof sweet potatoes
  • 3 cupsof canola oil
  • 1/10 cupof salt
  • For Crawfish Aioli
  • 2 cupsof crawfish, cooked
  • 1/5 cupof garlic, roasted
  • 1/10 cupof kosher salt
  • 1/10 cupof pepper
  • 1/40 cupof cayenne pepper
  • 1/20 cupof dried thyme
  • 1/5 cupof chopped parsley
  • 1/2 cupof egg yolks
  • 1 1/2 cupof grapeseed oil
  • 2/3 cupof olive oil
  • 1/7 cupof sherry vinegar
  • 1/5 cupof lemon juice
  • 5 cupsof sourdough bread
  • 2 cupsof fresh watercress
  • 1/10 cupof salt
  • 1/10 cupof pepper

Instructions

  1. For the rub: grind all the ingredients until well combined into a paste.

  2. To prepare the pork: sprinkle the herbs over the pork and wrap it into a plastic wrap.

  3. Let it marinate in the fridge for 1 to 3 days.

  4. To roast the pork: preheat your oven to 325 degrees F and place an unwrapped pork in a pan.

  5. Drizzle it with a little bit of olive oil.

  6. Roast it for about 4 hours.

  7. For the sweet potato chips: peel the potatoes and cut into slices.

  8. Heat the oil to 365 degrees F and fry the potatoes.

  9. When ready, remove and drain.

  10. For the aioli: reserve 4 whole crawfish for garnish.

  11. Twist the crawfish tails from the heads of the remaining crawfish and squeeze the meat out of the tails.

  12. Cut the garlic and squeeze into a large mortar.

  13. Add 1 crawfish head and 2 tails, thyme, cayenne pepper, salt, pepper and parsley.

  14. Crush until pasty.

  15. Remove to the mixing bowl and whisk together with egg yolks and seasonings.

  16. Mix the oils and add a bit by bit while whisking to make mayonnaise.

  17. Next, whisk in the lemon juice and vinegar.

  18. Strain through a sieve and fold in the crawfish tail meat.

  19. To serve: preheat the broiler and slice the bread.

  20. Brush the bread with olive oil and place under the broiler for a few minutes.

  21. Remove and spread with crawfish aioli.

  22. Place three crostini on each serving plate, browned-side up.

  23. Slice the pork and put several slices in top of each crostini.

  24. Toss the watercress with the extra-virgin olive oil, salt, and pepper and put a lot of them to one side of each plate.

  25. Finally, put potato chips in the centers and garnish with crawfish.


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