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Cooking Demo with Chef Druschitz
Pancetta cotto with mango coulis

Pancetta Cotto

1 whole pork belly

1 cup garlic, sliced

A small handful of black peppercorns

16 fresh bay leaves

Zest of two oranges

Zest of four lemons

Kosher salt

brown sugar

¼ cup coriander, whole

Fresh rosemary

Fresh thyme

16 pieces whole allspice

Braising oil or fat, enough to cover when roasting



Line a pan large enough to hold belly with plastic wrap. Split ingredients in half and season each side with the cure. Cover with an additional sheet of plastic and press with a similar shaped pan topped with a weight under refrigeration over night or for up to two days. The following day, remove spices and herbs, and place into a roasting pan skin side down and cover with oil. Roast in a 300 degree oven for 2 ½ to 3 hours, until cooked through. When cooked, remove to a similar plastic lined setup and weigh overnight. The following day, portion belly into pieces. Season and fry in clarified butter to serve.


Mango-Lemongrass Coulis


3 Ripe Mangoes, Pureed

1 cup dry white wine

1 tablespoon fresh chopped ginger

1 tablespoon neutral oil

Zest and juice of one lime

1 stalk lemongrass, beaten and minced


White pepper

Sriracha chili sauce to taste



In a medium pot, sauté ginger, lemongrass and lime zest in a neutral cooking oil. Deglaze with white wine, reduce over medium heat by half. Add mango puree and lime juice. Simmer until sauce consistency. Finish with salt, pepper and Sriracha.


Pickled Cucumber


3 English cucumbers, peeled and cut into bars

1 tablespoon pickled ginger, chiffonade

1 Fresno chili, sliced into rounds

1 cup rice wine vinegar

¼ c. Honey

½ c. Pickled ginger juice

Togarashi to taste

Zest of one lime



In a small pot bring vinegar, honey and ginger juice to a boil. Remove from heat and let cool. Pour over cucumber, Fresno chili and pickled ginger. Let sit for at least four hours. Remove and season with togarashi and lime zest.

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