This colourful and flavourful recipe from Nuno Mendes uses highly-prized pork secretos and requires lengthy cooking sous vide at a low temperature. If you don't have a sous vide you can roast the pork instead. Along with the artichokes and red wine tapioca, this dish is sumptuous.
For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.
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Leave the pork to marinate in the olive oil, thyme, smashed garlic and black and white pepper for 4 hours
1000g of pork secretos
1 bunch of fresh thyme
500ml of olive oil
4 garlic cloves
Put the secretos in a bag, vacuum seal and cook sous vide at 65°C for 12 hours
Blanch the tapioca in boiling water for 1 minute. Allow to and then blanch again for 3 minutes. Soak the tapioca in the red wine
65g of tapioca
250ml of red wine
Julienne (slice into thin strips) the onions, then braise them in enough red wine to cover. Reduce the red wine and onion down to a paste, remove 100g of the onion paste and chop finely on a board. Add the mustard and season to taste
2 red onions
500ml of red wine
10g of grain mustard
Drop the prepared artichokes into a pan with the onion, white wine, parsley, garlic, salt, olive oil and thyme to stop them going brown and cook until soft. Cut each artichoke into quarters
500ml of white wine
2 tbsp of fresh parsley
1 garlic clove
1 tbsp of olive oil
1 bunch of fresh thyme
To serve, position the pork secretos on each plate. Spoon the onion and mustard mixture next to the meat, then spoon over the tapioca in the red wine, making sure to drizzle some of the jus onto the meat. Arrange four of the artichoke quarters around the meat, then place 3 cherries around the edge of the plate
12 kirsch-cured cherries
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