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PORK AND GRANNY SMITH TEXTURES

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PORK AND GRANNY SMITH TEXTURES

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Ingredients

Adjust Servings:
Black Pork
1 kilogram black pork chop
Black Pork Marinade
5 dried bay leaves
1 tablespoon old grain dijon mustard
2 grams black pepper
30 grams Olive Oil
20 grams White Wine
1 tablespoon honey
5 grams Garlic chopped
5 grams Lemon Thyme ripped
5 grams Lemon Thyme leaves
2 star anise
Barbecue Sauce
50 grams soy sauce
20 grams syrup
50 grams balsamic vinegar
50 grams sweet chilli sauce
10 grams Brown Sugar
4 grams tabasco sauce
15 grams Tomato Sauce (ketchup)
"Presa" Smoked Black Pork
400 grams pork neck
"Presa" Smoked Black Pork Marinade
5 grams black pepper
juniper
5 grams Thyme
Salt to taste
20 grams mustard seeds
2 decilitres white wine and brandy
Apple Sauce
3 granny smith apples
100 grams Butter
lemon
25 grams wasabi
Apple Juice
150 grams apple juice organic, high quality
4 granny smith apples
2 ice cubes
15 grams freshly squeezed lime juice
Apple, Yogurt and Vanilla Emulsion
125 grams plain yogurt
1 vanilla pod seeds of half a stick
Plating
apple puree
chard
spinach
pea shoots
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Black Pork

    • Black Pork Marinade

    • Barbecue Sauce

    • "Presa" Smoked Black Pork

    • "Presa" Smoked Black Pork Marinade

    • Apple Sauce

    • Apple Juice

    • Apple, Yogurt and Vanilla Emulsion

    • Plating

    Directions

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    Marinating the Black Pork

    1. Marinate the pork for 24hours with the marinade ingredients.

    Cooking the Black Pork Chop

    1. Cook the entire piece previously marinated for 12 hours at 66ºC in a steam oven.
    2. Prepare the barbecue sauce:
      1. In a beaker add soy sauce, syrup, balsamic vinegar, sweet chilli sauce, brown sugar, Tabasco sauce and ketchup.
      2. Stir everything until smooth, and then use to glaze the meat.
    3. With the piece cooked, re-heat it, debone it, after that brush it with the barbecue sauce and grill to glaze the piece.
    4. Brushing from time to time some marinade over the meat.
    5. Finish by grilling and brushing often with the barbecue sauce.

    “Presa” Smoked Black Pork

    1. Marinate the pork for 12h in the black pepper, juniper, thyme, salt to taste, mustard seeds and the white wine and brandy.
    2. In a traditional charcoal grill light the fire with charcoal in the most traditional way as possible.
    3. When this brazier loses most of the intense heat put some fat on the meat and then the meat on the grill over the coals, close the grill and wait 20min so the meat slowly smoke without cooking it  too much.
    4. Cool down and cut in very thin slices (in a Slicer machine if possible).

    Textures of Granny SmithApple Sauce

    1. Peel the granny smith apples and reserve them in water and lemon juice.
    2. Sauté the apples with the butter and bake until they are completely cooked.
    3. After cooked then use a blender/ Bimby and add a tablespoon of wasabi.

    Apple Juice

    1. Peel the Granny Smith apples and place the peels on 150g of apple juice (organic high quality) in a blender/Bimby.
    2. Add the ice cubes and lime juice.
    3. Passing this mixture through a cloth around 3 times until there is no pulp.

    Apple, Yogurt and Vanilla Emulsion

    1. Mix a bit of apple juice with the plain yogurt and add the vanilla.

    Plating

    1. Place on the bottom of the dish some apple puree points, then put some green apple juice, add some chard and spinach to give more freshness to the dish.
    2. Put some pea shoots and place in central asymmetric places the smoked pork and the Rib black pork.
    3. Enjoy.

    João Rodrigues

    Chef João Rodrigues studied in the chemistry area at school and his ambition was to become a marine biologist, because of his passion for nature and especially to the sea. He graduated in Culinary and Pastry at Escola de Hotelaria e Turismo de Lisboa (Lisbon Hotel and Tourism School) with 21 years.

    He made internship’s in Sheraton Hotel and Ritz Hotel and worked at Lisboa Plaza Hotel. He won the Best Cocking Student title and afterwards started his degree in Culinary Arts in the Escola Superior de Hotelaria e Turismo de Estoril (Superior School of Hospitality and Tourism of Estoril).

    He worked at Bica do Sapato restaurant for 3 years with Chef Fausto Airoldi. He also worked alongside Chef Stephane Hestin and Chef Sebastien Grospelier (2 Michelin Stars) at Varanda Restaurant at the Ritz Hotel Four Seasons.

    The following project was the opening of restoration areas in Lisbon Casino, where he worked at Pragma Restaurant in the command of Chef Fausto Airoldi. In 2007, he won the “Chefe Cozinheiro do Ano” (Chef of the Year) contest.

    Since 2009, he participated at the opening of Altis Belém Hotel & Spa as Sous-Chef of the hotel and resident Chef of Feitoria Restaurant along Chef Cordeiro. The Feitoria has won his first Michelin Star in 2011 and been renewing it for 4 consecutive years. Since 2013, João Rodrigues is the Executive Chef of Altis Belém Hotel & Spa and in 2015 he was rewarded with the award of Chef de L’Avenir (Chef of the future) by International Gastronomy Academy.

    Restaurant Feitoria

    Feitoria Blog

    Altis Belém Hotel & Spa Website

     

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