PRESSED PORK
INGREDIENTS:
Breast of pork:
1 breast of pork (3 kg)
4 litres water
280 gr salt
120 gr sugar
Sauce:
2 litres red wine
2 star anise
1 clove
2 cardamom pods
2 cinnamon sticks
10 gr cumin
200 gr sugar cane rapadura
400 ml lemon juice
Garnish:
1 heart of palm
2 wild rocket flowers
10 gr butter
PREPARATION:
Breast of pork: Choose a fairly meaty breast. Make a solution of water, salt and sugar (for every litre of water, 70 gr salt and 30 gr sugar). To help soften the skin, leave to stand for 6 hours. Then place the whole breast of pork in a vacuum pack, seal and cook for 18 hours at 60ºC. Leave to cool. Place the breast of pork in a rectangular press, and press for 6 hours. Cut the meat into rectangles 6 cm x 6 cm, sear the skin, fry in canola oil, bake for 7 minutes and serve with the heart of palm and the molasses and lemon sauce. Heart of palm: Roast the heart of palm for 1 hour 40 minutes at 120ºC. Remove the skin and fry in a non-stick pan with butter.
Sauce: Cook the red wine with the spices and reduce by 30%. Make molasses with the sugar cane rapadura and the lemon. Mix the two preparations and reduce to a syrup. Leave to cool.
Sauce: Cook the red wine with the spices and reduce by 30%. Make molasses with the sugar cane rapadura and the lemon. Mix the two preparations and reduce to a syrup. Leave to cool.
TO SERVE: Serve as shown in the photograph.