BRAISED BACON & CRISPY ORANGE WITH FRESH CALIFORNIA AVOCADOS
Recipe Provided By Chef Andy Arndt, Truss, Portland, OR
- 1.0001 side fresh bacon, approximately 5 pounds
- 1.0001 gal. Citrus Brine (recipe follows)
- 0.000 Orange Chips (recipe follows)
- 0.000 Grilled Spring Onions
- 0.000 Fresh California Avocado Sauce (recipe follows)
- 0.000 Black Hawaiian Sea Salt
- 1.0001 qt. Pork Braising Liquid reduced to sauce consistency
- 2.0002 cup freshly squeezed orange juice
- 1.0001 cup freshly squeezed lemon juice
- 0.500½ gal. cold water
- 1.0001 cup ice
- 1.0001 cup kosher salt
- 1.0001 cup granulated sugar
- 0.250¼ cup black pepper corns
- 3.0003 oranges sliced thin
- 1.0001 Tbsp. chili flakes
- 5.0005 cloves garlic, smashed
- 1.0001 gal. veal stock
- 1.0001 lb. mirepoix (carrots, celery, onion)
- 1.0001 bunch thyme
- 1.0001 bunch parsley
- 5.0005 Tbsp. black peppercorns
- 1.0001 cup orange juice
- 3.0003 large tomatoes, cut in half
Fresh California Avocado Sauce
- 3.0003 Fresh California Avocados
- 2.0002 cloves garlic, roasted and pureed until smooth
- 1.0001 Tbsp. white balsamic vinegar
- 0.000 Salt and Pepper
- 1.0001 Tbsp. xanthium gum
- 1.0001 tsp. powdered vitamin C
Separately, sear bacon in a second rondo. Pour ½ cup oil and bring to high heat. Pat bacon dry and season with salt and pepper. Brown bacon on both sides until dark and golden. Remove browned bacon and add to braising liquid. Cover the bacon and cook in a convection oven at 300°F until tender (3-5 hours).
Leave finished bacon in braising liquid to cool, refrigerate. When cool, remove bacon and cut in 2”-square blocks. Bring braising liquid to a boil and reduce to sauce consistency.
- Citrus Brine:
Combine all ingredients and whisk until salt and sugar are dissolved; place in large plastic container. Place fresh bacon into the brine and refrigerate for 24-48 hours. Remove from brine and set in refrigeration to air dry for 12 hours. Discard brine.
- Orange Chips:
On a slicer or by hand, slice 1 orange paper-thin. Lay flat on silpat tray or nonstick surface. Bake in 100°F oven until crispy on one side. Flip and repeat the process until all chips are crisp. Remove from heat and let cool on paper towel-covered plate.
- Braising Liquid:
Pour ½ cup olive oil in a large rondo, and bring to high heat. Add vegetables and sauté until browned. Add orange juice and reduce until dry. Add veal stock and bring to a simmer; add herbs, peppercorns and tomatoes.
- Fresh California Avocado Sauce:
Blend avocado and garlic until smooth, add vinegar, salt and pepper, and mix again. Remove from blender to a bowl. Whisk in Zanthium gum and vitamin C. Let set, and add cold water for consistency. Refrigerate until needed.
- To Plate the Dish:
Per order, heat one square fresh bacon in braising liquid. Brush 2 pieces of green garlic with olive oil, season with salt and pepper, and grill. When bacon is hot, remove and reduce the remaining liquid to sauce consistency.
On a plate or in a shallow bowl, fashion the grilled spring onions into an off-center wreath. Place the bacon on top of the green onions, and spoon the avocado sauce around the plate. Make a deep well on one side with 2 Tb of the avocado sauce. Finish the dish with 3Tb of braising liquid. Garnish with 3-4 orange chips and black Hawaiian sea salt.
Nutrition information per serving