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1
Bone out pig completely leaving meat and skin intact, remove head and hocks, set aside for other uses. Cut boned out pig lengthwise then cut the halves in half, you should have four large pieces of pig, place pieces in a large bucket or bus tub cover with brine and refrigerate in brine for two days.
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2
Remove pig from brine, place pig pieces in four large cryovac bags, add 1 cup of duck fat in each bag, Seal in cryovac machine on 9
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3
Preheat circulator to 176 degrees F, add the four bags of pig and cook for 14 hours
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4
Remove for water bath and let sit for 5minutes.
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5
Lay a half sheet pan with plastic wrap
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6
Open bags of pig out on a large sheet pan, save liquid from the bags
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7
Carefully remove meat from skin and place meat in a large bowl all this has to be done while pig is still warm
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8
Lay skin out onto plastic wrapped half sheet pan, cover the bottom of pan not overlapping, then scrape off excess fat from skin
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9
In large bowl with meat, add salt, mustard powder, quatre epices, and 1 cup of liquid from the bags, mix through shredding meat in to medium size pieces
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10
Lay out meat mixture onto skin on half sheet pan until sheet pan is full to the top, place another piece of plastic wrap on top of meat and a half sheet pan on top of that and weight down with weights or bricks and refrigerate overnight
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11
Pop out pig from sheet pan and cut desired shapes for portions, I prefer rectangles
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12
Heat a small pan with a little oil place portion skin side down and reheat in 350 degree oven until skin is crispy and brown and meat is heated through, about 10 minutes
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13
In a medium sized bowl, mix all ingredients to combine
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14
Thoroughly refrigerate
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15
In a medium bowl, combine eggs salt and water, add flour knead until dough is firm and mixed through.
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16
Let rest one hour
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17
Roll out dough to 1/8-inch thick, cut out 4-inch circles
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18
Egg wash circles
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19
Scoop one tablespoon of filling into each one, close over and crimp with a fork
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20
Poach off in boiling water, then pan fry until golden brown
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21
In a medium sized stockpot, place all ingredients, cover with cold water and simmer for six hours
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22
Strain into a smaller pot and reduce by half
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23
Blend in three tablespoons of butter and serve
