SPANISH PASSION
ASIA PACIFIC SDN BHD
PRESENTS
THE
PIG IDEA
INTRODUCTION Spanish Passion is heavily focused towards Iberian pork with complementary gourmet food products and is comprised of artisans that most actively promotes developments in technology and styles that typify the regions. Thus the group was formed, its mission is to offer the Asian market a new, simplified way to buy quality Spanish products with added support in education and marketing. The name Spanish Passion reflects the passion felt by the producers for their products. It is this passion and know how that the group intends to bring to the Asian markets. Unique in terms of its range of regions and superior quality, Spanish Passion offers distributors leading Spanish products with complementary high end gourmet food products. In addition, all Group members are committed to personal contact with distributors, sales staff, accounts, and consumers. We are very excited about this innovative venture. We have the right portfolio and the right structure in the market as the market is now ripe for new things from the high end gourmet world.
 
 This is a collection of recipes made by us, for you. To inspire and to experiment with modern cooking techniques with our products.
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SPANISH PASSION ASIA PACIFIC SDN BHD GLOSSARY
Pan-seared Iberico Tenderloin Braised Iberico Collar in Spiced Soy Sauce Pressure-cooked Iberico Jowl 12 hrs Smoked Iberico Collar Smoked Iberico Collar Bao Smoked Iberico Collar Tortillas 20 hrs Sous Vide Iberico Jowl Goan Style Iberico Collar Rendang 12 hrs Sous vide Iberico Ribs Sweet & Sour Iberico Secreto Roulade Pan seared Iberico Presa Cured Iberico Pancetta Iberico Short Rack Roast Squid Ink Beer Battered Back Loin Thai Sticky Ribs
PAN SEARED IBERICO TENDERLOIN WITH “YING YANG”, BLACK & WHITE SESAME SAUCE.
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INGREDIENTS yield 2 servings
PORK TENDERLOIN
BLACK SESAME SAUCE
WHITE SESAME SAUCE
• 500G IBERICO PORK TENDERLOIN
• 30G BLACK SESAME
• 10G HORSERADISH
• SALT
• 7G SHOYU
• 10 WHITE SESAME
• BLACK PEPPER
• 7G SUGAR
• 30G CREAM
• 1PC DRIED BLACK FUNGUS
• 25G SQUID INK
• 10G BUTTER
• 1PC DRIED WHITE FUNGUS
• 10G FLOUR
• SESAME OIL
Make the pork tenderloin: Trim and remove excess fat on pork jowl. In a hot pan, pre sear the pork tenderloin on all sides. Vacuum package and cook sous vide at 72°C for 60 minutes. After cooking, briefly sear it again in a hot pan to refresh the crust. Make the black sesame sauce: Toast black sesame. Grind it into a paste using a pestle and mortar. Then combine with shoyu, sugar and squid ink. Reserve sauce. Make the white sesame sauce: Wash, peel and grate the fresh horseradish. To infuse cream, combine the cream and grated horseradish in a pot and bring the milk up to a simmer. As soon as it bubbles, turn off the heat and let the cream sit until it's cooled to room temperature. Strain out the solids and chill overnight. Make a white roux by dissolving the butter in a pan and add the flour. Cook for a minimum of 2 minutes to cook out the taste of the flour. Slowly add cream until thicken. Add white sesame to taste. Reserve sauce. To serve: Blanch white and black fungus in a pot of salted water and trim to desired shape. Season with salt and sesame oil. Reheat both sauces until hot. Remove tenderloin from sous vide and pat dry with paper towel. Portion and season as desired. Assemble.
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BRAISED IBERICO COLLAR IN SPICED SOY SAUCE WITH GARLIC PUREE, GREEN CHILLI JAM & CARAMELIZED RICE CRISPS.
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INGREDIENTS yield 4 servings
PORK COLLAR
GARLIC PUREÉ
• 800G IBERICO PORK COLLAR
• 1 CUP GARLIC CLOVES, peeled
• 6-7 GARLIC CLOVES
• 1 CUP BUTTER
• 1PC CINNAMON STICK
• 1 SPRIG OF THYME
• 1PC STAR ANISE • 1PC DRIED MANDARIN PEEL • 2PCS CLOVES • 3-4 BLACK PEPPERCORNS • 20G BROWN SUGAR • 1TBSP DARK SOY • 1TBSP SOY SAUCE
RICE CRISPS • 50G RICE CRISPS • 20G SOFTENED BUTTER
GREEN CHILLI JAM • 2 HEADS OF GARLIC, thinly diced • 20-25 SERRANO CHILLI, thinly sliced • 1/4 YELLOW ONION, thinly diced • 1/4 CUP WHITE VINEGAR • 2TBSP PALM SUGAR • 3TBSP OF SESAME OIL • 1TBSP OF FISH SAUCE makes 1.5 cups
• 10G CASTER SUGAR
• 1TBSP OYSTER SAUCE • 200G WATER
Make the pork collar: Toast cinnamon stick, star anise, cloves and black peppercorns in a small saucepan. In a separate pan, pan sear pork collar on all sides. Place seared pork collar and all ingredients in a vacuum bag. Cook sous vide at 62 °C for 6 hours. Remove pork collar from vacuum bag and reduce jus until a thick glaze. Baste pork collar with jus. Make the garlic purée: Place peeled garlic, butter & thyme in a vacuum bag. Sous vide 62°C for 6 hours. Strain and blend the garlic. Preserve purée. Make the rice crisps: Combine rice crisps, softened butter and sugar in a bowl. Flatten mixture on a tray over a buttered baking paper with a palette knife. Bake in the oven at 170 °C till edges are brown. Remove and let it cool to set. Make the green chilli jam: In a large bowl combine all the ingredients, whisking until incorporated. Reserve chilli jam. To serve: Place a piece of glazed pork collar on the plate with a tablespoon of green chilli jam and garlic puree quenelle. Garnish with rice crisps.
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PRESSURE COOKED IBERICO JOWL WITH FAUX CELERIAC PUREE & AU JUS.
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INGREDIENTS yield 4 servings
PORK JOWL • 800G IBERICO PORK JOWL
FAUX CELERIAC RISSOTO • 500G CELERIAC, brunoise • 200G HEAVY CREAM
AU JUS • TRIMMINGS OF PORK JOWL
• 40G BUTTER
WASABI CREAM • 100G HEAVY CREAM • 2G WASABI • SALT
• 15G LEMON JUICE • 4G SALT
• 50G CARROT, coarsely diced • 50G CELERY, coarsely diced • 50G ONION, coarsely diced • 2PC BAY LEAF • 2PC CLOVES
Make the pork jowl: Trim and remove excess fat on pork jowl. Roll into a cylindrical tube with cling wrap tightly. Pressure cook the jowl for 20 mins. Remove and portion as desired. Make the au jus: In a hot pan, sauté pork trimmings until brown. Deglaze the pan with water. Add mirepoix and sauté till soft. Reduce until ala nappe. Strain and reserve au jus. Make the faux celeriac risotto: In a pot combine cream and celeriac and bring to point until tender. Add butter, lemon juice and salt to season. Make the wasabi cream: Wash, peel and grate the fresh wasabi. To infuse cream, combine the cream and grated wasabi in a pot and bring the milk up to a simmer. Strain out the solids and chill overnight. Reduce wasabi cream until ala nappe. To serve: Place a large spoonful of celeriac risotto onto each plate, top with a piece pork jowl. Add dollop of wasabi cream and finish with au jus.
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12HRS SMOKED IBERICO COLLAR WITH CREAMY COLESLAW.
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INGREDIENTS yield 8 servings • 2KG IBERICO PORK COLLAR • APPLE WOOD CHIPS • CHARCOAL
DRY RUB • 150G SALT • 83G COARSE GROUND PEPPER • 83G COARSE YELLOW MUSTARD • 75G SWEET PAPRIKA • 72G BROWN SUGAR • 64G CELERY SEED • 49G CUMIN SEED • 7G MSG
COLESLAW • 45G RAISINS • 20G WATER • 200G SAVOY CABBAGE, thinly slice • 90G SWEET ONION, thinly slice • 52G CARROT, grated • 90G JAPANESE MAYONNAISE • 25G VINEGAR • 13G HORSERADISH, grated • 1.5G CELERY SEED • 3G SALT • 0.3G BLACK PEPPER
Make the dry rub: In the food processor combine all dry ingredients, blitz until incorporated. Make the smoked pulled pork: Rub the spice rub all over the pork collar, smoke it in a charcoal grill for 12 hrs at 120 °C. Shred the meat with a fork, as it should be tender and easy to tear apart. Make the coleslaw: Immerse raisins in water, and allow at least two hours for them to rehydrate. Use a mandoline to thinly shave the cabbage. Mix salt into the cabbage, and then let stand for 20 minutes to soften. Drain away any accumulated juice. Use a mandoline to thinly shave the onions. Mix the salt into the onions, and then let stand for 20 minutes to soften. Drain away any accumulated juice. Grate carrots and horseradish. Combine all ingredients, and mix well. Serve promptly and before the coleslaw loses its fresh crunch.
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SMOKED IBERICO COLLAR
WITH SRIRACHA MAYO BAO. BABY CORN WITH TOGARASHI.
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INGREDIENTS yield 4 servings
PULLED PORK BAOS
BABY CORN TOGARASHI
• 500G 12 HRS SMOKED PULLED PORK (page11)
• 6PCS OF BABY CORN
• 8PCS SOFT WHITE ROLLS
• 2G TOGARASHI PEPPER
• 1 BUNCH BUTTERHEAD LETTUCE
• 10G BUTTER
• 1 BUNCH CILANTRO LEAVES, chiffonade
• SALT
• 1 RED CHILLI, thinly slice • 2 TBSP OF SRIRACHA MAYONNAISE
SRIRACHA MAYONNAISE • 375G JAPANESE MAYONNAISE • 65G SRIRACHA SAUCE makes 2 cups
Make the smoked pork: Rub the spice rub all over the pork collar, smoke it in a charcoal grill for 12 hrs at 120 °C. Shred the meat with a fork, as it should be tender and easy to tear apart. Make the Sriracha mayonnaise: In a large bowl combine all the ingredients, whisking until incorporated. Make the baby corn: Gently blanch baby corns in a pot of salted water. Remove corn from water and drain. In a pan, melt butter and sauté baby corn. Season with salt n togarashi. To serve: Place 1-2 slices of butter head lettuce on the base of the white rolls, top with a generous amount of pulled pork followed by a few cilantro leaves and a few slices of red chillies, finally a generous dollop of Sriracha mayonnaise.
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SMOKED IBERICO COLLAR TORTILLAS WITH SPICY GUACAMOLE.
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INGREDIENTS yield 4 servings
PULLED PORK TORTILLAS • 500G 12 HRS SMOKED PULLED PORK (page11) • 4PCS TORTILLAS • 1 BUNCH BUTTERHEAD LETTUCE • 1 BUNCH CILANTRO LEAVES, chiffonade • 1/2 JALEPENO, thinly sliced • 2PC GHERKINS, thinly diced • 1PC TOMATO, peeled, seeded & diced
• 2 TBSP OF SRIRACHA MAYONNAISE
SRIRACHA MAYONNAISE • 375G JAPANESE MAYONNAISE • 65G SRIRACHA SAUCE makes 2 cups
SPICY GUACAMOLE • 2PCS AVOCADO, halved, pitted & diced in shell • 1/2 RED ONION, thinly sliced • 1PC JALAPEÑO, thinly diced • 1/2 bunch CILANTRO, chiffonade • 1TSP POMEGRANATE SEEDS
• JUICE OF 1 LIME • SALT
Make the smoked pork: Rub the spice rub all over the pork collar, smoke it in a charcoal grill for 12 hrs at 120c. Shred the meat with a fork, as it should be tender and easy to tear apart. Make the Sriracha mayonnaise: In a large bowl combine all the ingredients, whisking until incorporated. Make the spicy guacamole: Mash the avocados with a fork and combine with red onion, jalapeño, cilantro, pomegranate seeds, lime juice, salt and pepper. To serve: Place 1-2 slices of butter head lettuce on the base of the tortillas, top with a generous amount of pulled pork followed by a few cilantro leaves, gherkins, jalapeño and diced tomatoes, finally a generous dollop of Sriracha mayonnaise. Serve with spicy guacamole on the side.
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20 HRS SOUS VIDE IBERICO JOWL WITH CELERIAC PUREE & PICKLED GRANNY SMITH.
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INGREDIENTS yield 4 servings
PORK JOWL • 800G IBERICO PORK JOWL
PICKLED GRANNY SMITH • 2PCS GRANNY SMITH APPLES, peeled, cored & thinly sliced • 400G WATER
CELERIAC PURÉE • 500G CELERIAC • 200G HEAVY CREAM • 40G BUTTER • 15G LEMON JUICE
• 400G WHITE WINE VINEGAR • 80G SUGAR • 20G SALT • 4G BLACK PEPPER • 4G CORIANDER SEEDS
• 4G SALT
Make the pork jowl: Trim and remove excess fat on pork jowl. Roll into a cylindrical tube with cling wrap tightly. Vacuum package the pork jowl. Cook sous vide at 72 °C for 12 hours. Open the package, remove the pork jowl and drain them on a paper towel. Sear the pork jowl by deep-frying at 200 °C for 20 seconds. Blot excess oil from the pork jowl after searing and then let it rest. Make the celeriac purée: Peel and slice celery root into even, thin slices. Vacuum pack celery root slices and add cream, butter, lemon juice, and salt. Cook sous vide at 85° C for 90 minutes. Blend ingredients until smooth. Make the pickled apples: Scale ingredients and combine. Core the apples, cut them in half lengthwise then slice them to 2 mm thick with a mandolin. Pour the pickling liquid over apple slices and let infuse for at least 60 minutes. To serve: Drain pickled apples onto paper towels. Reheat celery root purée until hot. Place a large spoonful of purée onto each plate, top with pork jowl and pickled apples. Garnish with salt and micro herbs.
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GOAN-STYLE IBERICO COLLAR RENDANG WITH MICRO BASIL & AMARANTH.
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INGREDIENTS yield 4 servings • 500G IBERICO PORK COLLAR
• 100ML SUNFLOWER OIL
• 1PC CINNAMON BARK, broken into small pieces
• 1 TSBP BROWN SUGAR
• 4-5PCS DRIED RED CHILLIES, torn into small pieces
• 1TSBP SALT
• 6PCS CLOVES
• 1 TBSP BLACK PEPPERCORNS
• 4INCH FRESH ROOTED GINGER
• 1 TBSP GROUND TUMERIC
• 8PCS GARLIC CLOVES
• 2 GREEN CHILLIES
• 4 SMALL RED ONIONS, thinly chopped
• 8PCS SMALL POTATOES
• 100ML TAMARIND PULP
• 3-4 RED ONION, coarsely chopped
• 200ML CIDER VINEGAR
• 3TSBP CHOPPED CORIANDER, chiffonade
Make the masala paste: In a pestle and mortar, coarsely crush the cinnamon, peppercorns and cloves. Gently toast the mixture in a dry frying pan over a low heat and add the red chilies. Toast until aromatic, but do not burn. Set aside to cool. In a blender, combine the ginger, garlic, onion, green chilli, turmeric and the cooled spice blend. Add the tamarind pulp, vinegar, half the oil, sugar and salt. Blend it all to a relatively fine paste. Make the rendang: Take some of the masala paste and rub it into the pork. Marinade in the fridge for 3 hours. Keep the rest of the masala for later. Preheat the oven to 170°C. Mix the potatoes and onions into the rest of the masala paste. Heat a deep-sided roasting tray on the hob and add the remaining oil spreading it to cover the entire base of the tray. Scrape the excess masala from the marinated pork. Add the pork to the roasting tray and brown on all sides. Keeping the pork in the center of the tray, spread the marinated vegetables all around. Cover with foil, taking care to ensure there are no gaps, so the moisture can't escape and the meat won't dry out. Place in the oven and reduce the oven temperature to 130°C after 30 minutes and continue cooking for another 3-4 hours. The vegetables will cook much more quickly, so remove them as soon as they are cooked. When cooked, check the seasoning and add salt and pepper accordingly. 20
12 HRS SOUS VIDE IBERICO RIBS WITH STEAK FRIES & ASIAN SLAW.
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INGREDIENTS yield 4 servings
RIBS
FRIES
ASIAN SLAW
• 1.2KG IBERICO RIBS
• 600G POTATOES
• 200G RED CABBAGE, thinly slice
• SALT
• 500G WATER
• 50G CARROT, grated
• 2 TBSP RAS HANUT
• 7.5G SALT
• 50G CUCUMBER, grated
• 5TBSP VEGETABLE OIL
• OIL for frying
• 50G GREEN PAPAYA, grated
• SALT
• 200G SHISHO LEAVES, chiffonade
• PEPPER
• 5G RED CHILLI, thinly sliced • 10G SPRING ONION, thinly sliced • 5G RICE CRISPS • 30G THAI DRESSING
THAI DRESSING • 90ML LIME JUICE • 25ML SOY SAUCE • 25ML FISH SAUCE • 30ML WATER • 10G LIME ZESTS • 18G GINGER • 125G PALM SUGAR • 100G BROWN SUGAR
Make the ribs::Remove sinew from the back of the ribs. Dust ribs evenly with salt and ras hanut. Rub oil evenly on the ribs. Package the ribs in a vacuum bag and cook in steam oven for 12 hours at 80 °C. Remove ribs from vacuum bag and pat dry. Portion as desired. Sear the ribs by deep-frying at 200 °C for 20 seconds. Blot excess oil from the ribs after searing and then let it rest. Make the fries: Peel the potatoes and cut peeled potatoes into slices 18 mm thick. Cook the fries in salted boiling water until very tender. Gently remove fries and lay them out onto a wire rack to cool and dry. Deep fry at 140 °C until the surface begins to feel dry and firm to the touch when the fries are lifted out of the oil. Remove fries from oil, and lay them out on a wire rack to cool and dry. Deep fry second time at 180 °C until the surface appears golden brown. Drain fries on paper towels to remove excess oil. Season fries with finely ground salt and black pepper to taste. Make the asian slaw: Use a mandolin to thinly shave the cabbage. Grate carrots, cucumber and green papaya. Finely slice shisho leaves, red chilli and spring onions. Combine all ingredients, and mix well.
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SWEET & SOUR IBERICO SECRETO ROULADE WITH “SIEWMAI” FILLING & POACHED PEARS IN RED WINE.
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INGREDIENTS yield 4 servings
SECRETO ROULADE • 700G IBERICO PORK FORE LOIN
RED WINE VINEGAR SAUCE • 45G RED WINE VINEGAR • 100G BROWN SUGAR
“SIEW MAI” FILLING • 220G SHRIMP, thinly diced • 2PCS GARLIC, thinly diced • 10G SOY SAUCE • 50G SPRING ONION, thinly sliced • 50G CORIANDER, chiffonade • 1PC RED CHILLI, thinly sliced • 15G GINGER , thinly sliced • SALT • PEPPER
• 20G CORN STARCH • 30G WATER • 1PC ONION, thinly diced
POACHED PEARS • 2PCS PEAR, peeled • 200G SUGAR • 400G RED WINE • 2PCS ORANGE (juice) • 1 WHOLE ORANGE ZESTS • 1PC CINNAMON STICK • 1PC STAR ANISE
Make the roulade: Trim the fore loin and pound flat with a mallet. Lay out cling wrap. In a food processor, combine all “siewmai” ingredients and blitz till incorporated. Lay fore loin onto cling wrap and evenly spread “siew mai” filling on to fore loin. Begin rolling until cylindrical and tight. Vacuum pack roulade and cook sous vide at 72 °C for 4 hours. Remove from package carefully, portion and sear in a hot pan. Make the sauce: Bring all ingredient to boil in a pot. Reduce until à la nappe. Reserve sauce. Make the poached pears: : Peel the pears and lay in pot, add sugar, wine, orange juice, orange zest, cinnamon and star anise then bring to boil. Reduce and baste until pears are tender and sauce is à la nappe.
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PAN-SEARED IBERICO PRESA
WITH COFFEE BUTTER & SAUTﾃ右D ASIAN GREENS.
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INGREDIENTS yield 4 servings
PRESA • 800G IBERICO PORK SHOULDER LOIN • 400G CHINESE SPINACH • 2PC GARLIC CLOVE, thinly slice
COFFEE BUTTER • 125G COFFEE BEANS • 250G BUTTER
• SALT FLAKES • PEPPER
Make the coffee butter: Pack the coffee beans and the butter together in a large, ziplock-style bag. Cook sous vide at 90 °C for 3 hours. Strain the beans from the infused butter with a sieve. Agitate the beans to extract as much of the infused butter as possible, then discard the beans. Package the coffee butter in a sealed plastic bag or vacuum-sealed bag and keep refrigerated until needed. Make the pork: Pre sear the meat on all sides in a hot pan filled with a layer of oil. Vacuum package the meat with enough coffee butter to coat the meat as it cooks. Cook the meat sous vide 60 °C for 2 hours. After cooking the meat, briefly sear it again to refresh the crust. Make the spinach: In a sauté pan, over medium-high heat, add enough coffee butter to coat the bottom of the pan. When hot, add the spinach & thinly sliced garlic and cook until the spinach wilts. Transfer it to a warm tray or bowl. Season to taste with warm coffee butter and salt. To serve: Brush the meat with warm coffee butter, season with salt, and then slice into four portions. Arrange the wilted greens on warmed plates, and then add the portions of meat. Finish with a drizzle of coffee butter.
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CURED IBERICO PANCETTA
WITH BLACK TEA & SICHUAN PEPPERCORN, POACHED EGG SALAD.
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INGREDIENTS yield 4 servings
PANCETTA
CURING MIXTURE
• 900G IBERICO PORK BELLY
• 900G IBERICO PORK BELLY
• APPLE WOOD CHIPS
• 450G COARSE SALT • 230G SUGAR • 55G SZECHUAN PEPPER • 72G BROWN SUGAR • 30G BLACK TEA
Curing: Trim the pork belly as desired and pat dry with paper towel. Prepare the curing mixture. Using cling wrap, lay some curing mix down, then belly and more curing mix on top. Wrap the cling wrap around, covering the belly in curing mixture. Make sure cling wrap is tight. Allow to cure for 7 days, flipping package around daily. Smoking: Wash the cure mixture off belly and pat dry. Prepare wood chips in aluminum bag, punch holes to allow smoke to pass through. Prepare charcoal grill, heat until 135 °C. Lay wood chips on charcoal and wait for smoke to appear, lay belly on grill. Smoke for 2 hours, maintaining temperature. To serve: With poached eggs and salad of your choice.
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ROAST IBERICO SHORT RACK
STUFFED WITH SICHUAN BACON.
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INGREDIENTS yield 4 servings
SHORT RACK • 1.5 KG IBERICO PORK SHORT RACK • 5-6 SLICES IBERICO SICHUAN BACON, thinly sliced lengthwise (pg 28) • 15G ROSEMARY • 15G THYME • SALT • BLACK PEPPER
To make short rack: Trim the short rack and french the bones. Firstly, score the sides. Begin to separate meat from bones by working your knife between the bones, using a back-and-forth-motion along the line that you created along the top of the rib bones earlier. Rotate the rack and repeat. Next, remove the top layer of membrane on top. Remove fat, meat, and membrane around rib bone. Clean bones. Next to, butterfly the loin, arrange it on a work surface with short end facing you. Holding the knife parallel to work surface and beginning along one long side, cut about 1/2ʺ″ above underside of roast. Continue slicing inward, pulling back the meat with your free hand and unrolling the roast like a carpet. Continue slicing and unrolling the roast like a carpet. Cover the butterflied pork loin with cling wrap. Using a meat mallet, pound the loin all over to flatten it into even thickness. Uncover and season with salt and black pepper. Arrange Sichuan bacon slices on top of loin in an even layer, overlapping as needed and leaving a 1ʺ″ border. Roll pork into a tight cylinder. Tie roast securely with butchers twine in 1ʺ″ intervals. Tuck rosemary and thyme sprigs under twine, spacing apart. Preheat the oven to 70 °C and roast the rack for 60 minutes.
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SQUID INK BEER BATTER IBERICO LAGARTO
WITH PORK LIVER PARFAIT.
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INGREDIENTS yield 4 servings
PORK LAGARTO
PORK LIVER PARFAIT
makes 500g • 7.5G SALT
• 400G IBERICO PORK BACK LOIN
• 50G BACON, finely chopped
• 250G BEER
• 100G ONION, thinly diced
• 5G SQUID INK
• 25G SHALLOTS, thinly diced
• 250G FLOUR
• 50G WHITE PORT
• 75G VEGETABLE OIL
• 50G MADEIRA
• 1 EGG
• 25G APPLE BRANDY
TOMATO CONCASEÉ
• 1 TBSP BAKING SODA
• 250G PORK LIVER, coarsely chopped
• 2PC TOMATO, peeled, seeded and diced
• 100G EGG
• 0.25G BLACK PEPPER, ground • 0.4G SWEET SPICE • 100G CLARIFIED BUTTER
• 1PC GARLIC CLOVE, thinly diced • 1 SPRING THYME
Make the beer batter pork: Combine all wet ingredients. Add dry ingredients, and whisk until fully incorporated. Use batter within 2 hours. Fill a deep fryer or large pot with oil, and heat to 190 °C. Portion pork into cubes, coat with beer batter and deep fry. Make the tomato concaseé: Sauté garlic cloves, tomatoes and stripped thyme leaves in olive oil. Season with salt and pepper. Cover and simmer for 10 minutes. Make the pork liver parfait: Preheat a water bath to 68 °C. In a skillet over medium heat, cook bacon, onions, and shallot until soft. Add all alcohols to the pan and boil for about 1 minute, stirring occasionally. Strain reduction through a fine-mesh strainer and, using a spatula, press down to extract most of the liquid from the strainer. In a blender, combine liquid with the remaining ingredients. Blend just until smooth. Once livers are thoroughly blended, slowly add butter while continuing to blend to keep the mixture emulsified. Working quickly, pass the purée through a fine-mesh sieve. Transfer purée to mason jars. Twist the lids until they're just barely closed, but you can still open them easily. Place jars directly in the pre-heated water bath and cook for 90 minutes. Transfer to an ice bath to chill.
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THAI STICKY RIBS
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INGREDIENTS yield 4 servings
PORK RIBS
THAI DRESSING
• 1.6KG IBERICO RIBS
• 90ML LIME JUICE
• 5 TBSP OF VEGETABLE OIL
• 25ML SOY SAUCE
• SALT
• 25ML FISH SAUCE
• 1/2 BUNCH OF CORIANDER, chiffonade
• 30ML WATER
• 1PC RED CHILLI, thinly sliced
• 10G LIME ZESTS
• 20G PEANUTS, toasted and crushed
• 18G GINGER • 125G PALM SUGAR • 100G BROWN SUGAR
Make the ribs: Remove sinew from the back of the ribs. Dust ribs evenly with salt. Rub oil evenly on the ribs. Package the ribs in a vacuum bag and cook in steam oven for 12 hours at 80 °C. Remove ribs from vacuum bag and pat dry. Portion as desired. Sear the ribs by deep-frying at 200 °C for 20 seconds. Blot excess oil from the ribs after searing and then let it rest. Make the thai sauce: In a large bowl combine all the ingredients, mixing until incorporated. To serve: In a mixing bowl, toss ribs in thai dressing until evenly coated. Sprinkle generously with coriander, red chilli and crushed peanuts before serving.
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“COME SWINE WITH US!” Please look out for more recipes in the future @ www.spanish-passion.com/wp
WRITTEN BY KENNY KANG, KRYSTLE CHIA & PEARCE THAYER WATSON