From: Chef Andy Arndt, formerly of Ojai Valley Resort (currently with Elaine Bell Catering, Napa, CA). Yield: 12 servings. 1 side fresh bacon, approximately 5 lb. 1 gallon citrus brine (recipe follows) as needed, orange chips (recipe follows) as needed, grilled spring onions as needed, green garlic as needed, black Hawaiian sea salt 1 qt. pork braising liquid (recipe follows), reduced to sauce consistency Citrus Brine: 2 cups freshly squeezed orange juice 1 cup freshly squeezed ...
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