Anyway, this dish is my interpretation of one of my favorite sandwiches. It has all of the same components, in a composed dish. When you tasted everything on this plate together it tasted just like a roast pork sandiwch, maybe even a little better.
I used a 3 pound pork loin here, brining it for 3 days in a sugar and salt cure before slow roasting it at 300 degrees for 3 hours. I basted it with pork fat every 30 minutes. I let it sit for 30 minutes before carving it into pieces which were covered in pork fat and left overnight.
I made the puree with green chilis that I fire-roasted and peeled. I pureed them with a little creme-fraiche which mellowed the heat just a little.
I made a croquette out of the fontina, which is very similar to an aged provolone. I simply breaded cubes of the cheese with panko bread crumbs, froze them and then fried them.
I used bok choy in place of the traditional broccoli rabe because I just like it better. Rabe is a little to bitter for my liking. Plus, this bok choy had some beautiful yellow flowers that I thought would add some color and a fresh vegetable crunch to the dish. I blanched the bok before sauteeing it in pork fat with some sliced garlic.
Pasture-raised Pork Loin - Stryker Farms
Flowering Bok Choy, Organic - Queen's Farm