Chef Paul Arenstam
Americano/Hotel Vitale
San Francisco 49ers

Braised Pork
4 lb Berkshire Pork Shoulder
2 each carrots
2 each celery
2 each yellow onions
1 bunch Italian parsley
1 bunch thyme
1 sprig rosemary
12 cloves garlic
2 each bay leaf

Begin by cutting the pork shoulder into 4 large uniform pieces of approximately I pound. Pre-season the meat with a generous amount kosher salt and fresh ground black pepper. Allow the meat to marinate in the refrigerator for 12 hours. Chop the carrots, celery and onions into large pieces. In a large pot combine the seasoned pork, chopped vegetables, garlic and herbs. Add 6 quarts of cold water and cover with a lid. Bring the pork up to a simmer and cook slowly for approximately two hours. Remove the pork from the heat and allow it to cool in the cooking liquid overnight. The pork should be completely soft and tender

Gremolata
2 bunches Italian Parsley
1 bunch Chervil
6 cloves garlic, finely chopped
4 each lemon zest
1 Tbsp lemon juice
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground pepper

Pick the parsley from the stem. Discard the parsley stems. Pick the chervil from the stem. Discard the Chervil stems. Chop the parsley and chervil leaves until finely chopped. Zest the lemons and chop finely. Combine the chopped herbs, garlic, lemon zest, lemon juice and olive oil in and mixing bowl. Season the gremolata with kosher salt and freshly ground pepper.

Heirloom Chicories
1 head Pan di Zucchero
1 head Puntarelle De Galatina
1 head Castelfranco
1 head Rossa di Treviso
2 Tbsp sugar
2 Tbsp chopped shallots
1/4 cup extra virgin olive oil
2 Tbsp Red wine vinegar
Kosher Salt
Freshly ground Pepper

Remove the leaves of the chicories and wash in cold water. Dry the leaves completely. Stack the leaves together and slice into thin ribbons. Combine all the slice chicories in a mixing bowl. Separately whisk the olive oil, vinegar, shallots and sugar together. Add the mixture to the sliced chicories and mix thoroughly. Season with kosher salt and freshly ground pepper and serve.
Separate the carrots, celery, onions and herbs from the pork. Discard the vegetables. Slowly heat the pork in a braising dish adding the cooking small amount of the cooking liquid. The pork should be begin to fall apart with the aid of a fork. Serve the pork with a spoonful of the gremolata and heirloom chicories. The portion size is about 8 ounces.