Iberian pork rice bowl
by
- Main
- Medium
- 6
- 60 minutes
PT1H
Ingredients
- 1kg pork neck , ideally Iberico pork collar or the fattiest pork collar you can find
Glaze
- 150g of sake
- 75g of mirin
- 1 garlic clove , peeled but left whole
- 50g of caster sugar
- 100g of honey
- 150g of light soy sauce
Dressing
- 20g of leek , sliced
- 100g of vegetable oil
- 500g of light soy sauce , (you may need more or less)
To serve
- 400g of Japanese short grain rice
- 6 egg yolks
- 1/2 bunch of coriander , chopped
- 1 bunch of spring onions , sliced
- 6 tbsp of toasted sesame seeds , to garnish
- Tabasco
Equipment
- Sous vide equipment
Method
1
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
2
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
3
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
4
The next day, unwrap the pork, trim the edges and cut into 3mm slices. Set aside
5
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
6
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
7
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
8
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
9
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
10
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
11
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
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Iberian pork rice bowl
