sundance

- 1 PORK SHOULDER on the bone

SALT CRUST
- 3kg fleur de sel or big salt La Baleine
- 3 kg all purpose flour
- 2 liter water
- 2 dl canola oil

Mix all ingredients in a bowl, let rest the dough for 1 hour in refrigerator.
Wrap the shoulder in the crust dough and cook for 2 ½ hours in a oven at 350 f.
Break the dough with a knife and sliced meat.

PORK CRUMBLE

- 1 cup crispy pork skin or crispy bacon
- 1 cup fried Italian parsley
- 1 cup toasted bread crumbs
- 1 tablesppon brown sugar
salt, pepper

Mix all ingredients in a bowl. Reserved.

BARBECUE GELEE

- 3 quart apple cider vinegar
- 3 cup ketchup
- ½ cup light brown sugar
- 6 tablespoon French yellow mustard
- ¾ cup worcestershine
- 3 tablespoons crushed red pepper flakes
- 2 teaspoons crushed black pepper
- 6 tablespoons kosher salt
- 3 tablespoons fish sauce (three crabs)
- gelatine leaf, 18 gr by liters, put gelatine leaf in ice water

Combine all the ingredients together, put the mix in a sauce pot, bring to boil and cook slowly for 20 minutes, and add soft gelatine, reserved in fridge.

PICKLES CAULIFLOWERS

- 1 white cauliflower head
- 1 purple cauliflower head
- 1 green cauliflower head

Wash all the cauliflowers, and with a mandoline slice them separately, very thin like paper.

Pickled vegetables:
Vinegar juice

1 cup water
1 cup white wine vinegar
½ cup apple vinegar
6 tablespoons sugar
21/4 teaspoons kosher salt
1 orange zest
Combine the water, vinegar, sugar, and salt in a mixing bowl and stir until the sugar dissolves.
Pour the brine over the cauliflowers, don’t mix the cauliflowers, color by color, cover, and refrigerate. Pickle for 3 to 4 days.