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1
To make the brine: Add the salt, sugar, onion, garlic, thyme, rosemary, fennel seeds, coriander seeds and 1 1/2 quarts of cold water to a large container and stir to combine.
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2
Submerge the pork in the brine and refrigerate for 2 hours.
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3
Preheat the oven to 400 degrees F.
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4
Remove the pork from the brine and pat dry.
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5
Season with salt, pepper and the fennel pollen.
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6
Wrap in the prosciutto and caul fat.
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7
Heat a large saute pan on medium-high heat and add enough oil to coat the bottom of the pan.
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8
When the oil is close to its smoking point, sear the pork on all sides until golden brown.
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9
Transfer the pork to a sheet pan and reserve the saute pan and drippings.
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10
Roast until medium doneness and the internal temperature reaches 150 degrees F, about 5 minutes.
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11
Allow to rest.
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12
Discard the excess fat in the saute pan used to sear the pork.
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13
Add the vinegar and reduce until nearly dry.
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14
Add 1 cup of the chicken stock and reduce to half.
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15
Add the remaining cup of chicken stock and reduce until about 1/3 cup remains.
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16
Remove from the heat and swirl in the butter.
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17
Season to taste.
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18
Slice the pork on the bias and serve over the Flageolet Ragout and Frizzled Brussels Sprouts Leaves.
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19
Drizzle with some of the pan sauce.
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20
Combine the flageolets and chicken stock in a medium saucepan.
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21
Season with salt and bring to a boil.
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22
Reduce to a simmer and cook until tender, about 30 minutes.
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23
Set aside.
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24
Add a drizzle of oil and the sausage to a large pan over medium-high heat.
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25
Brown the meat, breaking it up as it cooks.
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26
Remove from the pan and set aside.
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27
To the same pan add the fennel, onion, garlic and red pepper flakes.
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28
Deglaze with the wine and cook until the fennel and onions begin to caramelize.
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29
Return the cooked sausage to the pan and add the flageolets and ramp seeds.
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30
Heat through, adding more chicken stock if necessary to keep everything moist.
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31
Season to taste.
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32
Drizzle with extra-virgin olive oil to finish.
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33
Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan.
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34
Add the garlic and cook until aromatic and slightly golden.
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35
Add the Brussels sprouts, season with salt and saute until slightly charred but not too soft.
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36
Remove from the heat, add the anise hyssop and toss to combine.
