Cotechino Toast

Cut 200 g 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 600 g of pork loin center and 200 g of pork belly

Grind the cooked skin

Place the ground meat and skin in a large container

Season with 20 g of salt, 1 tbsp of black pepper powder, and 1 tbsp of cumin powder

Add 2 g of instacure #1, 1 tbsp of white sugar, and 2 tbsp 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 ¾ cup of white wine vinegar and 1 cup of red wine vinegar to a pan

Add 3 tbsp of white sugar and 2 tbsp of salt

Bring to a boil and stir until the sugar and salt are completely dissolved

Add 2½ cups 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 1 red onion into petals

Add 1 cup of red wine vinegar and ⅔ cup of white wine to a medium pot over medium heat

Add 3½ tbsp of white sugar and 1 tbsp 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 2 slices 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 1 tsp of the Pickled Mustard Seeds and garnish with chives. The cotechino toast is ready

Enjoy this flavorful toast!