Iberian pork rice bowl

  • medium
  • 6
  • 60 minutes
Not yet rated

This beautiful rice bowl from Tātā Eatery is topped with thinly sliced pork neck which has been cooked sous vide until meltingly tender. Glazed in a sake, honey and mirin sauce, it's finished with a raw egg yolk to be stirred into the hot rice.

First published in 2019




  • 1kg pork neck, ideally Iberico pork collar or the fattiest pork collar you can find



To serve


  • Sous vide equipment


Preheat a water bath to 72°C. Place the pork collar in a vacuum bag and seal, then cook in the water bath for 12 hours
Transfer the pork (still in the bag) into a bowl of ice water to chill, then remove from the bag, pat dry, wrap in cling film and store in the fridge for at least 2 hours but ideally overnight
At the same time, prepare the house dressing. Bring the vegetable oil up to 200°C in a very large saucepan. Carefully add the sliced leeks a little at a time, then remove from the heat and leave to infuse at room temperature overnight
The next day, unwrap the pork, trim the edges and cut into 3mm slices. Set aside
Strain the oil and weigh it. Multiply that number by 8, then add that amount of soy sauce to the oil and set aside. This will make more dressing than you need for this recipe, but it is wonderful stirred into rice and used to dress other dishes. It will keep for a few months in the fridge
For the glaze, add the sake and mirin to a saucepan and reduce by half. Add the garlic cloves, sugar and honey and reduce again by half. Season with the soy sauce (taste as you go – you may not need all of it) and strain through muslin cloth. Keep warm until ready to serve
Place the rice in a large bowl and fill with cold water. Rub the grains of rice between your hands for 30 seconds, then drain the water. Repeat this process again, then cover the rice with water again and place your hand in the middle of the rice. Swirl your hand around clockwise for 20 seconds, then strain. Repeat this swirling process another 5 times. This may seem like a long process, but it’s important to wash the rice properly before cooking to give it a good texture
Place a large container on a scale and add the drained rice. Read the weight, then add water until the scale reads 800g. Transfer both the rice and the water to a rice cooker and cook according to the manufacturer’s instructions, or place it in a saucepan and cook over a very low heat until the grains are tender
You now have all the elements needed to plate the dish. When ready to serve, drop the slices of pork into the glaze to warm through, ensuring they are evenly coated with the glaze
For each portion, measure out 2 large spoonfuls of rice and stir in a tablespoon of the house dressing, 2 tablespoons of the glaze and a tablespoon of sesame seeds. Place the rice in serving bowls, then gently flatten it down with a spoon and sprinkle over chopped coriander
Arrange the pork slices in a rose pattern on top of the rice, then cover with more sesame seeds. Place a raw egg yolk in the centre of the pork, then some sliced spring onions and more coriander alongside. Finish with a few drops of Tabasco on top of the egg

Ana Gonçalves and Zijun Meng formed Tātā Eatery after years spent working for Nuno Mendes, first at The Loft, then at Viajante and Chiltern Firehouse. After a series of residencies around London, the pair built a huge cult following thanks to their exciting blend of Asian and Mediterranean flavours and produce.

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