Baked Cod with BBQ Pork Consommé

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Recipe by Dale MacKay from Top Chef Canada Episode 13.

Preparation time:
Cooking time: 141 minutes
Yield: 4

Season pork with salt and coat with BBQ Spice Mix.
Heat oil in a sauté pan over medium-high heat. Sear pork on all sides until golden brown, approximately, 10 minutes. Remove from pan and set aside.
Add apples and onions to pan. Sauté until tender and caramelized, approximately 5 minutes.
Add tomato paste, stir and cook until dark, approximately 10 minutes.
Deglaze with sherry vinegar. Add 1/3 of beer and reduce until evaporated. Repeat process with remaining beer, approximately 10 minutes.
Add water, BBQ sauce and chicken stock, adjust seasoning if necessary.
Place seared pork and BBQ Pork Broth in pressure cooker. Cook on high until pork is tender, approximately, 40 minutes.
Remove pork, discard. Strain BBQ Pork Broth into a separate pot and cool.

Mix clarifying ingredients together in a bowl.
Place mixture in the pot with cooled BBQ Pork Broth. Bring to a simmer, stirring bottom of pot occasionally, until raft begins to form. Reduce heat to low, simmer for 1 hour.
In a separate pot, ladle liquid through a sieve lined with cheesecloth. Simmer over low heat until serving BBQ Pork Consommé.

Preheat oven to 325F.
Place cod on a parchment lined baking tray. Brush with olive oil, season with salt and pepper.
Bake in the oven until cod is cooked and tender, approximately 6-8 minutes. Set aside for assembly.

Preheat oven to 200F.
Place ½ of cleaned tomato quarters on a cooling rack.
Soak 1 cup of wood chips in water for 10 minutes.
Place 1 cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).
Once wood chips begin to smoke, add soaked wood chips to foil packet. Poke holes in packet, place in a roasting pan and immediately place in oven to retain smoke.
Place cooling rack with tomato pieces over roasting pan in oven.
Smoke in the oven until tender, approximately 3 minutes.
Finley dice smoked and un-smoked tomatoes.
Heat oil in a sauté pan, add tomatoes, sweat until moisture has evaporated, approximately 3 minutes.
Season with salt and white pepper, set aside for assembly.

Heat oil in a Le Creuset Iron Handle Skillet over medium to high heat. Add corn kernels, toss and pan roast until brown, approximately 2 minutes.
Add Crispy Bacon and Blanched Kale, toss and adjust seasoning if necessary.
Set aside for assembly.