APPLETINI with LACQUERED PORK and TUNA TARTARE from THE SOCIAL NETWORK

In this episode of Consuming Cinema we will show you how to make an Appletini with Lacquered Pork and Tuna Tartare from David Fincher's 2010 film The Social Network. It's a bit of an arduous process, but you will be rewarded in the end.

LACQUERED PORK

  • 3/4 lb Pork Belly

  • 1/2 tsp Sesame Oil

  • 1/4 C Sugar

  • 1/4 C Salt

  • 1 tsp Crushed Red Pepper

  • 1 tsp Ground Black Pepper

  • 1 Tub Rendered Duck Fat

  • Ginger (A Lot)

  • 1 Tbsp Sri Racha

  • 1 Tbsp Hoison

  • 1 Tbsp Soy Sauce 

  • 1 Tbsp Gochujang

  • Green Onions (For Garnish)

  • Shishito Peppers (For Garnish)

TUNA TARTARE

  • 1/4 lb Ahi Tuna 

  • 2 Green Onions

  • 2 Shishito Peppers

  • 1 Small Avocado

  • 1/4 tsp Wasabi

  • 1 tsp Soy Sauce

  • 1 tsp Sesame Seeds

  • 3 Wonton Wrappers 

APPLETINI

  • 2 oz. Gin

  • 1 oz. Midori

  • 1 oz. Apple Brandy

  • 1 oz. Sour Apple Schnapps

  • .5 oz Lime 

Cover pork belly in sesame oil. Add ground ginger, salt, sugar, red and black pepper. Wrap pork twice in plastic wrap so it is nice and tight and let brine in fridge overnight or at least three hours.

Preheat Dutch alongside oven so both reach 250 degrees.

When pork is done brining, rinse and pat dry. Place pork inside of the Dutch oven, fat side up. Chop ginger into large cubes and surround the pork in the fat with the ginger.

Cover and return to the 250 degree oven for six hours. Baste and flip the meat (if necessary) two to three times in that six hour span.

For the Tuna Tartare, cut tuna into cubes. Add one chopped green onion. Along with one chopped shishito pepper. As well as sesame seeds, soy sauce, and wasabi. Mix.

For the second layer, combine small avocado and one chopped shishito in a bowl and mix together. Layer your avocado mixture in a ring mold and press down so it is even. Do the same with the tuna mixture.

When the pork is out of the oven, chop the pork belly into large cubes and reserve your duck fat. Put the pork belly on a gated sheet pan and cover in lacquer (mix of hoison, honey, gochujang, soy, sri racha). Broil for five minutes or until you reach a nice charred gooey color.

Place majority of reserved duck fat into a stainless steel pan and the remaining tablespoon or so into a cast iron. Preheat the cast iron so its piping hot and the stainless steel so its exactly 360 degrees.

Fry wontons in duck fat in stainless steel pan for less than two minutes flipping halfway until they are golden brown. Blister shishitos in the cast iron simultaneously.

For the Appletini, combine gin, midori, apple brandy, apple schnapps and lime into small shaker tin. Add ice to large shaker tin. Shake, and double strain into a chilled martini glass. Garnish with green apple slice.

Plate and serve. Add ponzu to base of tuna tartare and garnish lacquered pork with chopped green onion (forgot to mention this in the video tutorial).

© 2020 PURITAN PICTURES

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