Secreto Ibérico With White Beans, Apple-Fennel Salad, Sherry, Manchego Cheese and Walnuts
Recipe courtesy of Daniel Montano, CEC, The Berkshire Country Club (Reading, Pa.)
Ingredients
- Pork
- secreto ibérico - 1 slab
- Moo Gloo Transglutaminase - as needed
- Maldon Salt - as needed
- salt - as needed
- pepper - as needed
- White Beans
- cooked white beans - 4 oz.
- mirepoix - 1 oz., small dice
- bacon fat - 1 Tbsp.
- sherry wine - 2 Tbsp.
- heavy cream - 1 oz.
- salt - as needed
- pepper - as needed
- lemon - 1/2 ea., juiced and zested
- Apple-Fennel Salad
- apple - 1/2 ea., diced
- fennel - 1 bulb, shaved
- green cabbage - 1 oz., shaved
- lemonade - as needed, cold
- ginger ale - as needed, cold
- sherry vinegar - as needed
- roasted garlic oil - as needed
- salt - as needed
- pepper - as needed
- Garnish
- nasturtium leaf
- shaved manchego cheese
- roasted walnuts
- carrot purée
Instructions
Procedure for the Pork
- Remove excessive fat from the secreto and trim so you have an even, “rectangular” cut of meat.
- Lightly season pork with salt and pepper and sprinkle Moo Gloo on face up surface of pork.
- Roll pork tightly forming a roulade shape and generously wrap with plastic wrap with 5-6 layers. Tighten roll and poke air pockets with a toothpick. Secure ends with zip ties.
- Cryovac roulade and sous vide at 136° F for 4 hours.
- Allow to cool down for 10 minutes and sear in a hot pan.
- Cut into 4 oz. portions and season cut end with Maldon salt.
Procedure for the White Beans
- Sauté mirepoix and cooked white beans in the bacon fat.
- Deglaze with sherry wine and heavy cream.
- Reduce for 1 minute, and finish with fresh lemon juice and zest.
- Season with salt and pepper.
Procedure for the Apple-Fennel Salad
- Use a vacuum chamber and compress the apple with equal parts ginger ale and lemonade.
- Drain after compressed.
- Combine apples, cabbage, fennel in a mixing bowl and season with sherry vinegar, roasted garlic oil and salt.
Plating
- Spoon a generous amount of carrot puree in the middle of the plate and press the puree with a metal mixing bowl, creating a suction. Pull bowl away and you should have a cool puree pattern.
- Spoon beans on the edge of puree at your 9 o’clock, being careful not to cover up cool puree pattern.
- Place slice of pork on top of beans. Place salad to the right of beans and garnish with walnuts and shaved Manchego cheese. Garnish with nasturtium leaf and serve immediately.
