Pickled pork
0.75 h
4 raciones
Difficulty:
Media
Ingredients
CARROT PUREE
300 g carrot
50 g butter
25 g water
PORK SCRATCHINGS
100 g pig skin
With or without salt
With or without oil
PICKLED VEGETABLES
50 g red onion
50 g carrot
35 g apple vinegar
1 g whole black pepper
10 g sugar
2 g salt
PICKLED PORK
500 g pork cold cuts
2 cloves garlic
100 g red onion
3 g black pepper
50 g apple vinegar
With or without salt
With or without ground black pepper
Carrot purée
Peel the carrot, chop into thin slices.
Cook the carrot with the remaining ingredients in a covered pan on a low flame until tender. Blend and set aside.
Pork scratchings
Cook the pig skin in salty water on a medium heat until good and tender.
Dehydrate in the oven at 80ºC until crunchy. Fry in hot oil and set aside.
Pickled vegetables
Julienne the onion and slice the carrots sidewise. Mix all the ingredients in a sous vide bag and seal. Set aside in the cold for 12 hr.
Pickled pork
Season the cold cuts. Seal at a high heat in a pan and place with the remaining ingredients sous vide. Cook for 16 hr at 70ºC. Set aside in the cold.
Serving
Cut the cold cuts into thin slices and roll them up.
Place a tear-drop of carrot purée on the plate; on top, place the slices of rolled up cold cuts.
Top off by decorating with the onion, carrot and pork scratchings. The final touch: sunflower seeds, diced chives and shavings of blue cheese.
