IBERICO FORE LOIN WITH GRILLED PUR­PLE EN­DIVE AND APRI­COT PURÉE

A well-loved Iberico pork dish from the South of Por­tu­gal. The acid­ity from the apri­cot plays a role in cut­ting through the fat­ti­ness of the pork. Here, the pur­ple en­dive is used as a salad, as tra­di­tion­ally in Por­tu­gal, pork is eaten with a salad.

Epicure (Indonesia) - - ENTERTAINING & TRAVEL -

Serves 1 Prep time

50 min­utes + 2 hours brin­ing + 6 hours sous vide + overnight soak­ing + 4 hours sim­mer­ing

Cook time 40 min­utes PORK FORE LOIN

150g salt

1 litre wa­ter

200g Iberico pork fore loin 1g black pep­per­corn 1 clove of gar­lic 1g co­rian­der seeds 1g ju­niper berries

» Dis­solve the salt in the wa­ter and brine the pork for 2 hours to sea­son and en­hance its tex­ture.

» Drain off the brine and place pork in a large vac­uum bag with pep­per­corn, gar­lic, co­rian­der seeds and ju­niper berries.

» Seal com­pletely and pas­teurise for 10 min­utes at 83°C steam.

» Pre­pare a wa­ter bath at 66°C, sous vide the pork for 6 hours.

» Re­move pork from wa­ter bath. Place it in an ice bath to halt cook­ing and leave it at room tem­per­a­ture. Re­move and ex­tract all bones gen­tly from the pork.

» Then seal it again in vac­uum bag. Set aside. VEG­ETABLE STOCK 500g chick­peas

2 litres wa­ter

1kg cel­ery, chopped 6 leeks, chopped 6 car­rots, chopped 500g daikon, chopped 6 onions, chopped

» Soak chick­peas overnight in a bowl filled with 2 litres of wa­ter.

» In a pot, add ev­ery­thing to­gether and bring to boil. Sim­mer for 4 hours.

» Strain and set aside un­til ready to use.

APRI­COT PURÉE

300g fresh apri­cot 500g veg­etable stock salt to taste

» Blanch apri­cot for 30 sec­onda and re­move the skin.

» Com­bine apri­cot and veg­etable stock into a Vi­ta­mix and blend.

» Add salt to taste.

» Pass purée through a fine tamis and cool to room tem­per­a­ture. Set aside un­til ready to use. PORK JUS

1.2kg pork bones 1 car­rot, chopped 1 leek, chopped 1 onion, chopped 8 litres wa­ter 2 bay leaves

» Pre­heat oven at 220°C, roast the pork bones till brown.

» Mean­while, sauté car­rots, leek and onions at medium heat in a pot un­til soft.

» Add wa­ter, bay leaves and pork bones, and bring it to a boil.

» Once it boils, turn down the heat and slowly re­duce for 6 hours

» Af­ter boil­ing, strain the jus and store it in a con­tainer at room tem­per­a­ture.

» Leave jus overnight. Re­move the layer of fat. Re­duce re­main­ing on soft boil in a pot for an­other 4 hours un­til thick.

» Strain and cool to room tem­per­a­ture.

ASSEM­BLY

» Por­tion 100g of pork and slowly sear it on fry­ing pan at low heat with a parch­ment pa­per un­der­neath.

» Sear for 10 min­utes un­til brown and crispy.

» Grill a piece of pur­ple en­dive and plate with pork fore loin, apri­cot purée and pork jus.

Newspapers in English

Newspapers from Indonesia

© PressReader. All rights reserved.