Photo: National Pork Board/2014 Pork Summit

From: Chef Jose Enrique. Yield: 10 servings.

as needed, veloute
as needed, braised pork
as needed, vegetables
as needed, 3-2-1 pie dough (3 parts flour, 2 parts fat, 1 part water), made with bacon fat
as needed, egg wash

Veloute:
5 Tbsp. bacon fat
¾ cup flour
2 cups onion, small dice
5 cups stock
¼ cup heavy cream

Vegetables:
as needed, snap peas
as needed, broccolini
as needed, carrots
as needed, spring onions
as needed, celery
as needed, tomatillos
as needed, leeks
as needed, turnips

For veloute: Make a roux with fat and flour. Add onions and sweat until translucent. Add stock; whisk and cook for 20 mintues. Add cream and cook for 15 minutes. Season to taste.

For vegetables: Blanch all vegetables separately, reserve.

For assembly: Fold braised pork and vegetables into veloute. Portion into individual ramekins. Top with pie dough. Brush top with egg wash. Bake in a 350°F oven until crust is cooked.