Ingredients
Iberico Pork
5 x 550/650gr portions of presa
BBQ marinade
150ml extra virgin olive oil
150ml sunflower seed oil
30ml sherry vinegar
150ml water
20gdry oregano
1⁄2 pc onion brunoise
2pcs tomato concasse
Zest and juice of 1 lemon
20groasted cumin
20g sea salt
15gachiote
30ml chardonnay vinegar
50gparsley
12 sprigs of fresh thyme
1 garlic clove, chopped
20g Spanishpimentón
1⁄2 red chilli
Pork sauce
5 pigs feet
7kg beef bones
1 clove of garlic
6 onions
5 carrots
3 leeks
9L red wine – reduced to 3L
4 celery stalks
Black pepper
8 tomatoes
200g chopped tomatoes
White beans (Judion de la Granja)
1 jar of 720 gr. of cooked white beans.
Note | Thesebeans are come in jars from Spain and they are already cooked.
Leek oil
500ml sunflower seed oil
250ggreen part of leek
50gparsley
Salt
Tamarind chutney
180g tamarind pulp
1.5L water
5g black mustard seeds
10pcs curry leaves
8g ginger
1⁄2 green chilli
90g jaggery
8g fried ginger powder
130g green banana
Kumquat
320gclean kumquat (blanched 3 times and empty)
30ml extra virgin olive oil
40gmandarin vinegar
Juice of 10 oranges
60g glucose
Salt
30g sugar
25 cumin seeds (toasted)
Kumquat cream
1L simple syrup
1kg kumquat (blanched 3 times)
50ml olive oil
Green banana mashed potato
1 green banana
600g potatoes
1⁄2 clove of garlic
1 bay leaf
3g oregano powder
3gpimentón de la vera
5gparsley, chopped
150ml water
100ml extra virgin olive oil
20ml sherry vinegar
Method
Iberico Pork
In the restaurant we grill the meat in BBQ after having cooked the marinated meat in a sous vide at 65C.
BBQ marinade
Mix the achiote with water,tomato,salt and bring to boil. Combine the remaining herbs, spices and oils and allow the flavours to marinate. Add the achiote water mix to the marinade and keep inthe chiller over night to allow to infuse. Finally add olive oil tothe marinade.
Pork sauce
Roast thebones andpork feet in theoven at 160°C for 40min. Deglaze the pan with the red wine. Next, roast the vegetables with the tomato as a glaze beforedeglazing that pan with thered wine gravy stock. Fill a pan withwater and then add all the ingredients and allow toboil for a few hours.
Leek oil
Mix the ingredients in thermomix at 70Cfor 7 minutes. Keep the beans in this oil to poach and serve lukewarm temperature.
Tamarind sauce
Blend everything in thermomix until getting a fine texture.
Tamarind chutney
Soak the tamarind pulp in the water overnight. Sautee the mustard seeds,with the curry leaves, ginger and the Green chilli. We add the tamarind pulp and cook until start to get like a compote. Finally, we add the salt, jaggery and fried ginger powder.
Kumquat
Boil the orange juice and glucose syrup before adding the remaining ingredients. Cook the kumquat in the liquid for 2hrs at 82C.
Kumquat cream
We blend in thermomix and for 200 gr. of puree mix with 0,6 gr. of xanthan gum.
Green banana mashed potato
Cook the potatoes and then mash. Dice thegreen banana and fru until golden brown before drying it on paper. Gently heat the olive oil and add the pimento, potatoes and banana, make a paste with the restingredients and mix everything.
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