Piggy Toast with Pork Liver Parfait by Fallow

Ingredients

• 500g pork livers, cleaned and soaked
• 250g unsalted butter, melted and hot
• 3 large eggs
• 100g shallots, finely diced and reduced
• 50ml brandy or cognac
• 1 tsp pink curing salt
• 150g crème fraîche
• 1 braised pig ear
• 50g rice flour
• 100g bacon jam
• 6 slices focaccia bread

Instructions

1. Prepare the pig ear by removing excess hair, slicing into fine strips, dredging in rice flour, and deep-frying at 180°C until golden and crispy, then drain and season.
2. Blend the soaked livers with pink curing salt, eggs, brandy, and shallot reduction until smooth.
3. Emulsify the liver mixture by slowly streaming in hot melted butter while blending continuously.
4. Strain the mixture through a fine-mesh chinois into a gastro tray and bake in a water bath at 120°C for 45 minutes or until set.
5. Refrigerate the parfait for 24 hours to fully set.
6. Fold the crème fraîche into the set parfait until smooth and pipe onto toasted focaccia slices.
7. Top each serving with a spoonful of bacon jam and the crispy pig ear strips before serving.