1. Bring 1 gal. of water to a boil. Add ¼ c. of pork base, carrots, celery, onions and bay leaves. Stir until the base has dissolved. Simmer 20 minutes. Strain the vegetables from the stock and set aside.
2. Use the canola oil as needed. Season the pork with salt and pepper. Place the oil in a heated, nonstick sauté pan. In manageable batches, place the pork in the pan. Brown on all sides. Divide between two 4” full-size stainless steel hotel pans.
3. Pour 2 qt. of stock over the pork in each of the 2 pans. Cover tightly with foil. Place in a heated 325°F convection oven. Cook for 3 hours or until tender. Transfer the pork in two 2” full-size stainless steel hotel pans. Cool uncovered. Cover and refrigerate for 24 hours. Slice into 1-oz. chunks.
4. Strain the stock into a bain-marie. Allow to cool. Skim off any excess fat. Cover and refrigerate until needed.
5. Place 2 qt. of all-purpose breader and 5 qt. of buttermilk in a stainless steel electric mixing bowl fitted with a whipping attachment. Mix on low speed until blended. Adjust the consistency with water as needed. Place 1 qt. of dry breader in a 2” full-size stainless steel hotel pan.
To prepare à la carte:
1. Place 4 oz. of pork chunks in the dry breader. Shake off excess. Dip in the wet batter. Allow the batter excess to drain. Place back in the dry breader. Place in a heated, 350°F deep-fryer. Cook 3½ minutes or until golden-brown, crunchy and just warmed through. Allow to drain.
2. Place ¾ oz. of kale on a serving plate. Stack the pork cheeks on on top of the kale. Serve with 2 oz. of warmed grainy mustard sauce.
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