For this dish pork shoulder was braised for six hours while completely submerged in duck fat. The shoulder was portioned after chilling down completely. For service it was seasoned and seared, then glazed with fortified veal stock before going into a low oven to gently reheat. It was glazed a couple more times with veal stock while in the oven to add color and deep, rich flavor.
The apple-bacon foam was a reduction of apple cider, bacon, white wine, peppercorns and heavy cream that was strained and finished with sherry vinegar. It was foamed using an NO2 charger and spooned over the shoulder.
The “broken” truffle vinaigrette which dressed the arugula added some much needed acidity to cut through the richness of the dish. It was made using sherry vinegar, truffle juice, lemon juice, freshly minced shallot, salad oil, kosher salt and freshly ground toasted black pepper.