Iberico pork by La Vie

Name: Iberico pork by La Vie
Ingredients: 30 g sherry vinegar; 150 ml Don Carlos; Ibérico pork; 0.5 units.items onion brunoise; 0.5 units.items julienned chili; 2 units.items tomato consommé; 20 g Sea salt; 1 units.items lemon zest strips; 20 g Smoked paprika; 20 g cumin roasted; 15 g annatto; 1000 g Salt; 20 g dried oregano; 50 g Parsley; 500 g Sugar; 100 g Ginger; 20 g Smoked paprika; pork skin; 5 units.items pork trotters; 200 ml Water; 2 units.items pork loins; 7 g beef bones; 6 units.items Onions; 1 units.items Garlic clove; 5 units.items Carrots; 2 units.items Celery; 3 units.items Leek; 8 units.items Tomatoes; Black pepper; 4 units.items celery stalks

A dish by Thomas Bühner from La Vie*** in Osnabrück, consisting of Iberico pork with potato-banana mash and tamarind compote.

Ingredients

30gsherry vinegar

150mlDon Carlos

Ibérico pork

0.5units.itemsonion brunoise

0.5units.itemsjulienned chili

2units.itemstomato consommé

20gSea salt

1units.itemslemon zest strips

20gSmoked paprika

20gcumin roasted

15gannatto

20gdried oregano

50gParsley

200mlWater

12units.itemsthyme stems

1000gSalt

500gSugar

100gGinger

20gSmoked paprika

pork skin

5units.itemspork trotters

2units.itemspork loins

7gbeef bones

6units.itemsOnions

1units.itemsGarlic clove

5units.itemsCarrots

2units.itemsCelery

3units.itemsLeek

8units.itemsTomatoes

Black pepper

4units.itemscelery stalks

9lred wine reduced to 3 liters

200gsieved tomatoes

300gdried tamarind

600mlWater

150mleel sauce

25gButter

30gTamarind

600mlpork jus

2kgpork loin

0.5units.itemsGarlic

500gWhite beans

200gIbérico ham

3units.itemsOnions

6units.itemsCarrots

2lWater

Jang sauce

Young pasta

20units.itemsMushrooms

1kgpork skin

4units.itemsleeks

200gCoriander

Celeriac

Spring onions

Carrots

Zucchini

cannellini beans

physalis

tofu

3kgPotatoes

1units.itemsGarlic clove

200mlarbequina olive oil

1units.itemsgreen banana

1units.itemsBay leaf

200mlWater

Butter beans

250gLeek

50gParsley

500mlSunflower oil

500gkumquat

60mlglucose syrup

320gblanched kumquat

2Olive oil

25units.itemsroasted cumin

40mlMandarin vinegar

300mlFresh orange juice

50mlOlive oil

1kgkumquat

1lSugar syrup

100mlSunflower oil

350mlWater

3gSalt

40gfine cornmeal

180gTamarind

1.5lWater

10gGinger

150gPalm sugar

0.5units.itemsChili pepper

130ggreen banana

10gfried ginger

10units.itemscurry leaves

5gblack mustard seeds

Bananas

Spanish sorrel

Preparation

For Ibérico pork and barbecue marinade:

Iberico pork:
1. Grill the pork in portions on the Green Egg and vacuum pack with the barbecue marinade. Cook in the Julabo at 65°C until it reaches 56°C (medium).
2. Remove the meat from the marinade, grill briefly again, then slice thinly and season the cut surface with coarse salt.
3. Serve the meat.
Barbecue marinade:
1. Mix the annatto with water and the seeds from the tomato, add salt and bring to a boil.
2. Mix the vegetables with the herbs and marinate with the oil and vinegar.
3. Strain the annatto water over the vegetables, let it infuse for a while, then strain the mixture.
Brine base for pork jowl:
1. Mix all ingredients.
Pork jowl:
1. Place the pork jowl in the brine for 3 hours, then wash off the brine and vacuum pack the jowl with 100 ml olive oil, 2 bay leaves, and 10 white peppercorns.
2. Steam cook for 6 hours at 100°C, then let cool, remove the rind, and cut the meat into cubes.
Pork jowl glaze:
1. Cook the tamarind in 300 ml warm water for at least 1 hour.
2. Mix the stock, tamarind, and butter with Sam Jang and green soybean paste, bring to a boil and add tapioca.
3. Strain the mixture and vacuum pack it while cold.
Pork jus:
1. Roast the bones, meanwhile sear the pork trotters and the loin cut into schnitzels.
2. Deglaze with red wine, roast the vegetables, glaze with the tomatoes, deglaze with red wine and roasting juices, top up with water.
3. Then let the mixture cool.
4. To serve - season the stock with Sam Jang and green soybean paste, thicken with butter and Xanthan, strain and serve.
Tamarind cream (for plating):
1. Soak tamarind in water and let steep for 15 minutes.
2. Then strain through a sieve.
3. Mix the resulting tamarind puree with the eel sauce.
Pork soup:
1. Cut the pork loin into small pieces and roast in the oven at 180°C for about 45 minutes until golden brown.
2. Place pork jowl in cold water, bring briefly to a boil, let Iberico ham steep for three minutes, then remove from the water and set aside.
3. Sauté halved garlic in olive oil, add the pork loin and top up with 30 ml water, bring to a boil and remove the foam.
4. Peel the white beans, chop them and add.
5. Let everything cook together for 6 hours with 3 onions, then strain and reduce.
6. Finish if necessary.
7. Season 6 carrots with Jang sauce and green paste and 2 liters of water, add 4 leeks, 100 g coriander to infuse, strain, add 1 kombu and fill up.
8. Before serving the soup, add 1 celery, 100 g coriander, and 20 mushrooms to 2 liters of warm pork soup.
Soup vegetables:
1. Slice spring onions into thin rings from the green part.
2. Dice vegetables, celeriac, zucchini, carrots finely brunoise, blanch once in salted water.
3. Soak cannellini beans overnight, then cook gently in the soup,
4. Cut tofu into cubes.
5. Cut the cooked pork jowl into small pieces
6. Freshly cut Cape gooseberry, about 4-5 pieces per pot.
Potato-banana mash:
1. Boil unpeeled potatoes in salted water, then peel and mash with a fork.
2. Cut green banana into cubes, fry, and let dry briefly on kitchen paper.
3. Heat Arbequina olive oil to 80°C with bay leaf and garlic, then infuse for 20 min and strain.
4. Sauté the Sweet peppers in a small amount of the oil and then add the potato and banana.
5. Add everything to the potatoes and mix, season with the remaining olive oil, oregano, cumin, and salt. Add a little sherry vinegar and some finely chopped parsley à la minute.
Butter beans:
1. Remove the butter beans from the stock and place them in leek oil before serving.
2. Then keep them in the warming drawer.
Leek oil:
1. Blend everything together at 70°C for 8 min in the thermomix, then cool on ice.
Pickled kumquat:
1. Halve the fruit through the middle, add 4 times cold water, bring to a boil, drain and blanch.
2. Let cool briefly and remove the pulp and seeds.
3. Bring the orange juice and glucose syrup to a boil, add all other ingredients and cook in the Gastrovac at 82°C for 2 hours.
4. Let the stock cool and set aside until use.
Kumquat gel:
1. Cook everything in the Gastrovac for 2 hours at 85°C, then blend everything, add 0.6 g Xanthan to 200 g mass as well as 7 g butter.
Corn chips:
1. Mix everything together, heat in a non-stick pan and fry the mixture in batches. This creates a paper-thin chip with holes in it. Dry the chips on kitchen paper and store in an airtight container until use (maximum 2 days).
Tamarind compote:
1. Bring the tamarind and water to a boil together, let it infuse briefly and then puree the mixture.
2. Chop the remaining ingredients very finely and add to the tamarind mixture.
Banana chips:
1. Slice the bananas on setting 1 of the slicer, remove the peel and cut the slices lengthwise into 3-4 strips (depending on width).
2. Then fry them until crispy and let them dry on kitchen paper.
Garnish:
1. Spanish sorrel, thinly sliced Lomo, with a diameter of 2 cm.
2. Cut out with a ring, 3 pieces per plate.