In the Kitchen with The Black Swan Chef Bryan Chong: Iberico Pork Leg Recipe
PUBLISHED December 17th, 2015 07:48 pm | UPDATED June 5th, 2020 06:28 pm
Native to the Iberian Peninsula (Spain, Portugal, Andorra, and Gibraltar), the Iberian pig is heralded across the globe for its velvety texture and delicious flavour.
After showing us how to whip up a simple but amazing steak tartare, we once again enlisted the help of The Black Swan‘s Executive Chef Bryan Chong, who taught us how to put together this fantastic Iberico Pork Leg.
Ingredients
- Pork Rack (180g to 200g)
- Brine Solution
- 250g salt
- 10g juniper berries
- 10 sprigs thyme
- 10 sprigs sage
- 1 clove garlic, finely chopped
- Apple Puree (serves 2)
- 1 Fuji apple
- gellan (water-soluble anionic polysaccharide)
- xantana gum (a gelling agent)
- 2 Roast Apple
- Mustard Sauce (serves 2)
- 100ml veal stock
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- 100ml veal glaze
- 100ml white wine
- 50g shallots
- 3g butter
- 8g Dijon mustard
- Romaine Lettuce
Method
Start by soaking the pork rack in a brined solution for 3.5 hours.
In the meantime, you can cook the apple puree and mustard sauce while the pork rack is being seasoned. To make the mustard sauce, mix the veal stock with veal glaze, white wine, shallots, butter, and dijon mustard. For the apple puree, skin 5 Fuji apples and add 0.5% of gellan (water-soluble anionic polysaccharide) and 0.5% of xantana gum (a gelling agent). After which, cook the apples at 80º celsius for 60 minutes. As for the roasted apple, cook it once it’s fully-skinned at 80º celsius for 25 minutes.
Once the pork rack is completely brined, roast it for four minutes on a grill, then place it in a microwave for another four minutes.
Serve
How the dressing is arranged is entirely up to you. But there you have it! A dish that’ll have dinner guests impressed with your cooking for a long time to come.
