Winning recipe of the first edition of "Virtual Kitchen with Ibéricos".
The jury was attended by chef Luis Fernándes from the culinary space Al Punto .
The first prize went to the Iberian bacon Bao at low temperature . The creator of the recipe and winner of the prize was Manuel Heras , owner of the instagram account @food_ofthe_gods . In it, he shows us his most irreverent dishes, fusing types of gastronomy from all parts of the globe, as is the case with this recipe.
What Manuel has achieved by cooking this dish can be within everyone's reach. Of course, you will need to fill the pantry with products such as Sriracha or Sake, which are products of Asian origin.
We also show you a bit of the staging, the plating and the desire and professionalism that Manuel puts into the kitchen.
Ingredients :
- Iberian bacon (500 gr.)
- Gua bao type bread (6-12 units)
- Purple onion (2 units)
- Cucumber (1 large/2 small)
- Mayonnaise
- sriracha
- Sake
- mirin
- Soy
- Ginger
- Garlic
- Sugar
- Apple
Steps :
1. Yakiniku sauce
Mix 3 tablespoons of soy, mirin and sake in a saucepan together with a teaspoon of sugar, a peeled ginger nail, a peeled garlic clove and bring to a boil. Immediately reduce heat to low, strain the sauce through a fine strainer and grate ¼ apple into the sauce. Toast a tablespoon of sesame seeds and add to the sauce. Prepare the same day and reserve.
2. Pickles
Cut the onions and cucumbers very finely, julienne the onion and slice the cucumber. For the onions, add to a 500 ml glass jar: 150 ml of apple cider vinegar or wine, 100 ml of orange and lime juice and the rest of water. Add a teaspoon of sugar and another of salt. Dissolve well and add the onions. For the cucumber, 250 ml of white wine vinegar, 250 ml of water, 1 teaspoon of sugar and 1 teaspoon of salt. Prepare 24-48 hours in advance.
3. Iberian bacon at low temperature for 24 hours
With the help of a Ronner or machine sous vide We will prepare the Iberian bacon at a low temperature, 64ºC for 24 hours. Mix 3 tablespoons of soy, mirin, and sake together with one finger of ginger, one clove of garlic, and one teaspoon of sugar. Bring to a boil, remove from heat, and strain the liquid. This liquid will go into the vacuum bag with the bacon. We vacuum seal the bag and place it in a pot with water and the Ronner running. We wait 24 hours and reserve.
Mounting:
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Reduce the bacon juices sauce together with the yakiniku sauce in a skillet over medium-high heat until reduced by half.
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Prick the entire surface of the bacon skin with an awl or the tip of a knife, place it in a frying pan over medium high heat so that the skin is crispy, for about 7-10 minutes or even more. Cut the bacon into slices about 5 mm thick and add them to the sauce until it reduces and caramelizes to glaze the bacon and that it is well covered.
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Steam the baos with a steamer for 4-5 min if they are frozen.
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We assemble the bao as follows: sriracha mayonnaise, lettuce or green sprouts, bacon with its sauce, the two pickles to taste and more sriracha mayonnaise to close the bao.
