Iberico pork cheek

Name: Iberico pork cheek
Ingredients: 1.2000000000000002 kg Iberico pork cheek; wet brine; 3 units.items gelatin sheet; 1.25 Vegetable stock; Pepper and salt; 2.5 Cream; Cocoa butter; Turmeric; 100 g blanched green peas; Borage cress; 150 g Piccalilly; 18 g Agar Agar; Pepper and salt; 1.25 Egg yolk; 0.75 Egg white; 2 Sushi vinegar; Pepper and salt; 3 Tomato paste; 2 units.items Bay leaves; 1 Mustard; 1 White wine vinegar; 2 units.items Cloves; 300 g sliced onion; 1 Tomato paste; 100 g Sugar; 2.5 Oil

Created by chef Simon Feitsma of restaurant Schuitendiep: eten & drinken in Groningen.

This dish consists of the following components:

Iberico pork cheek
Piccalilly bonbon
Pea jelly
Choron sauce
Onion compote

Ingredients

1.2000000000000002kgIberico pork cheek

wet brine

3units.itemsgelatin sheet

1.25Vegetable stock

Pepper and salt

2.5Cream

Cocoa butter

Turmeric

Borage cress

150gPiccalilly

100gblanched green peas

18gAgar Agar

Pepper and salt

1.25Egg yolk

0.75Egg white

2Sushi vinegar

Pepper and salt

3Tomato paste

1Mustard

2.5Oil

2units.itemsBay leaves

1White wine vinegar

2units.itemsCloves

300gsliced onion

1Tomato paste

100gSugar

Preparation

Brine and vacuum the pork cheek (50 g curing salt per 1 l water).
Cook for 12 hours at 85°C with steam in the oven. Shred the meat.

Soak the gelatin in cold water.
Whip the cream to yogurt thickness.
Heat the stock.
Dissolve the gelatin in it.
Add the piccalilli and fold this mixture through the cream.
Season with pepper and salt.
Pour the mixture into molds and freeze.
Coat the frozen bonbons in melted cocoa butter with turmeric.

Bring the stock with the peas to a boil.
Add the agar agar and season with pepper and salt.
Pour the mixture onto a tray and cut out with a cutter.

Make a mayonnaise from the ingredients.
Pour it into the siphon and set aside at 60°C.

Cook the ingredients into a compote.

Spoon a tablespoon of onion compote in the center of the plate, spread the sauce around it.
Arrange the meat on the onion compote.
Place the jelly on top and then the piccalilli bonbon on top of that.
Insert a Borage Cress leaf into the bonbon.