Cotechino Toast
Prepare to be blown away by this flavor bomb. Perfect for any occasion: it works both as an appetizer or as a light meal. Sophisticated and delicious.
Cut <quantity>200<unit>g</unit></quantity> of pork rind into manageable pieces
Bring a medium pot filled with water to a boil and add a handful of salt
Add the skin and cover and simmer until the skin is completely cooked
Grind <quantity>600<unit>g</unit></quantity> of pork loin center and <quantity>200<unit>g</unit></quantity> of pork belly
Grind the cooked skin
Place the ground meat and skin in a large container
Season with <quantity>20<unit>g</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of black pepper powder, and <quantity>1<unit>tbsp</unit></quantity> of cumin powder
Add <quantity>2<unit>g</unit></quantity> of instacure #1, <quantity>1<unit>tbsp</unit></quantity> of white sugar, and <quantity>2<unit>tbsp</unit></quantity> of white wine
Mix by hand until well combined
Line a baking sheet with parchment paper or cling film and cover with the meat, pressing it tightly on top
Refrigerate for 3h until firm and very cold
Add <quantity>¾<unit>cup</unit></quantity> of white wine vinegar and <quantity>1<unit>cup</unit></quantity> of red wine vinegar to a pan
Add <quantity>3<unit>tbsp</unit></quantity> of white sugar and <quantity>2<unit>tbsp</unit></quantity> of salt
Bring to a boil and stir until the sugar and salt are completely dissolved
Add <quantity>2½<unit>cups</unit></quantity> of mustard seeds and stir. Bring to a simmer and remove from heat. Allow to cool down. The pickled mustard seeds are ready
Peel, trim, and cut <quantity>1</quantity> red onion into petals
Add <quantity>1<unit>cup</unit></quantity> of red wine vinegar and <quantity>⅔<unit>cup</unit></quantity> of white wine to a medium pot over medium heat
Add <quantity>3½<unit>tbsp</unit></quantity> of white sugar and <quantity>1<unit>tbsp</unit></quantity> of salt
Bring to a boil
Add the onion, cook for one minute, and remove from heat. Allow to cool to room temperature. The pickled red onion is ready
Place the cotechino on a clean work surface, remove the wrapping and cut to desired size
Cut <quantity>2<unit>slices</unit></quantity> of brioche. Trim the edges and cut the slices into similar sizes as the Cotechino
Toast the brioche slices lightly on both sides and set aside
Drizzle extra virgin olive oil into a heated skillet. Sear the Cotechino on both sides over medium heat
Place the seared Cotechino over the toasted brioche
Place a petal of the Pickled Red Onions over the Cotechino. Add <quantity>1<unit>tsp</unit></quantity> of the Pickled Mustard Seeds and garnish with chives. The cotechino toast is ready
Enjoy this flavorful toast!
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