Burrata, Pickled Asian Pear, Mushroom Jam, and Pork Skin



30 grams mozzarella curd
200 grams crème fraîche
100 grams whole milk
50 grams whey
20 grams olive oil
Pickled Asian Pear
2 Asian pears
400 grams white balsamic vinegar
200 grams water
200 grams sugar
1 long pepper
1 bay leaf
1 orange, zested
½ quart mushroom stock
Pork Skin
5 pounds fresh pork skin
100 grams pork scraps (taken from charcuterie like guanciale or pancetta)
1 carrot
1 onion, brûléed
1 gallon pork stock or chicken stock
1 bay leaf
Worchesteshire powder
To Assemble and Serve
Fresh Asian pears
Olio verde olive oil
Maldon salt
Grains of Paradise pepper , crushed
Extra virgin olive oil
Lemon juice


For the Cheese: 
In a non-reactive bowl whisk together the crème fraîche, milk, whey, and olive oil. Pour into an iSi gun and charge with 2 chargers and let set for at least 2 hours. Warm a small pot of water to 180°F and season with salt. Using a slotted spoon put in the 30 grams of curd. In about 2 minutes it should be soft so start stretching it out and folding it back into itself. Once it has good elasticity form it into a flat oval and dip it again one last time. Using the iSi fill the mozzarella with the mixture. Twist the bottom together.

For the Pickled Asian Pear: 
Combine the vinegar, water, and sugar in a pot. Heat over medium heat but don’t boil until the sugar dissolves. Add the long pepper, angelica, and bay leaf and let steep for 1 hour. Shave the pears thinly and put in a cryovac bag with some of the pickling liquid. Reserve, refrigerated, for 1 week until the pears are firmer.

For the Jam: 
Place the mushrooms, a splash of Madeira, thyme, bay leaf, orange zest, and sugar in a pot and cover with a cartouche. Warm slowly. Add mushroom stock as needed a little at a time. Remove sachet and zest and purée.

For the Pork Skin: 
Preheat oven to 300°F. Soak the skin in ice water for at least 24 hours, then pat dry. Render the charcuterie pork scraps in a little oil until translucent. Add the split carrot and onion. Deglaze with a little vermouth, add the sachet and skins and just cover with warm stock. Cover and bake until tender. Let rest refrigerated overnight.

The next day, preheat the oven to a 175°F. Clean up the skins by removing as much fat as you can without tearing skin. Reserve the liquid. Cut the skin into very thin strips and dry in oven until dehydrated. Fry in hot oil until they curl up, then season with Worcestershire powder.

To Assemble and Serve: 
To plate, use a bowl and place the Burrata in it. Cover with olio verde, season with Maldon salt, and grains of paradise. Spread the Jam and sprinkle some fried Pork Skin. Shave some fresh pear overtop. Dress with some extra virgin olive oil and lemon juice.

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