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Pork Pot Pie

Photo: National Pork Board/2014 Pork Summit

From: Chef Jose Enrique. Yield: 10 servings.

as needed, veloute
as needed, braised pork
as needed, vegetables
as needed, 3-2-1 pie dough (3 parts flour, 2 parts fat, 1 part water), made with bacon fat
as needed, egg wash

5 Tbsp. bacon fat
¾ cup flour
2 cups onion, small dice
5 cups stock
¼ cup heavy cream

as needed, snap peas
as needed, broccolini
as needed, carrots
as needed, spring onions
as needed, celery
as needed, tomatillos
as needed, leeks
as needed, turnips

For veloute: Make a roux with fat and flour. Add onions and sweat until translucent. Add stock; whisk and cook for 20 mintues. Add cream and cook for 15 minutes. Season to taste.

For vegetables: Blanch all vegetables separately, reserve.

For assembly: Fold braised pork and vegetables into veloute. Portion into individual ramekins. Top with pie dough. Brush top with egg wash. Bake in a 350°F oven until crust is cooked.

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