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1oz Salted pork, or uncured bacon
1/2oz Butter 8oz Onion 4oz Celery 2oz Carrot 2 Garlic cloves, minced 1/2oz Flour 48oz Tomato; peeled, seeded 4oz Tomato paste 2oz White veal or beef stock 4oz Pork bone, roasted 1tsp Salt 1/8tsp White pepper Pinch of sugar 1/2tsp Thyme, fresh 1 Bay leaf |
Organize mise en place. Render pork in butter over medium heat until fat is rendered and bacon is beginning to crisp; about 3 minutes. Add mirepoix and garlic. Sweat in oil for about 3-5 minutes. Add flour, stir and cook for 3 minutes. Combine tomato concasse, tomato puree, and the stock. Add slowly while whisking. Bring to a simmer. Add pork bons and seasoning. Simmer for 1-2 hrs, until rich and flavorful. Remove bones and bay leaf. Puree until smooth. Taste and adjust if needed.
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