Pork Osso Buco with Aged Gouda Corn Purée & Popcorn

Ingredients

Osso buco

• 4 slices of Quebec pork osso buco
• 2 tbsp. 30 ml canola oil
• 2 cups 500 ml veal stock
• 2 cups 500 ml vegetable broth
• 2 cups 500 ml dry white wine
• 1/4 cup 60 ml capers
• 1 orange, zest and juice
• 1 lemon, zest and juice
• 1 sprig rosemary
• 2 sprigs thyme
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 3 carrots, diced
• 4.63 lb. 2.1 kg cherry tomatoes, diced
• 2 onions, diced
• 9 oz. 250 g bacon slices, diced
• Salt and pepper, to taste
• Popcorn, to taste

Ingredients for the aged gouda corn purée

• 1 tbsp. 15 ml canola oil
• 9 oz 250 g aged gouda, grated
• 6 cobs corn, cooked, kernels removed
• 2 oz. 55 g unsalted butter
• 6 tbsp. 90 ml 35% cream
• 1 pinch saffron
• 1 shallot, chopped
• 1 clove garlic, chopped
• 2 cups 500 ml vegetable broth
• 1 cup 250 ml white wine
• Salt and pepper, to taste