Lechon Asado Pork By Gary Whitecotton

Transcription

1 Lechon Asado Pork Mojo 1b cilantro / pick leaves 1b Italian parsley / pick leaves 1b oregano / pick leaves 1cups Red wine vinegar 2cups fresh OJ ½ cup lemon juice ½ cup Brown sugar 1cup Jalapenos 3tbl Salt 1tbl Crush red pepper 2tbl ground Cumin 2tbl Black pepper ¼ cup blanched garlic cloves Adobo 4 tbl Salt 2 tbl Pepper 2 tbl Granulated Garlic 1 tbl ground Cumin toasted Crema 1qt Sour cream 1ea orange zested and juiced 1 tbl Cilantro chopped fine Turn the pig over and spit the chine bone thru so it lays flat. Cut the back tendon of each hoof where the joint is. Cut a small slice right under the belly of the pig on either side to slide the hoof in. Then do the same process for the front hooves. Make a small cut right under the neck so you can slide the front hoof in as well. For the Mojo: Toast cumin, crushed pepper, and black pepper to release the oils. Using a food processor combine all ingredients for Mojo and puree. Strain Juice from pulp set aside. Add ½ cup salad oil to pulp and mix into a paste. Using a Meat syringe draw the liquid and inject along the bone area of the hind quarter, shoulders and rib areas. Liberally rub Mojo paste inside cavity. Let rest at least 6-12 hours. Follow instructions of how to use the La Cachina grill. It usually takes about hours to fully cook the pig. Serve with your favorite sides. I use Carolina red peas, pickled onions, cojita cheese, cilantro sprigs, and citrus crema

2 Polenta Foam, Pickled Trout, Apple Butter Paper Polenta Foam ½ cup Fine Grain Corn Meal 1 cup Heavy Cream 1 cup Foraged Mushroom Stock 1 % Iota Carrageanen Salt White Pepper Vinegar solution 1 cup White Wine Vinegar 1 ¼ cup Granulated Sugar 3 ea Bay Leaves 10 ea Black Peppercorns ¾ T Mustard Seed 2 T Coriander Seed Pickled Trout 6 ea Trout Filets 1 ea Carrot (Sliced) 4 ea Thyme Sprig 1 ea Red Onion (Sliced) Trout Cure 12 oz Salt 3 oz Sugar Mushroom Stock 1lb Mushroom Stems and scraps 1oz Garlic (crushed) 2oz Scallions Polenta Foam In medium pot bring heavy cream and mushroom stock to a simmer. Whisk in corn meal and continue to whisk until corn meal softens. Transfer mixture to a container and weigh the liquid in grams. Multiply the total grams by 0.01 (1%). This is the amount of iota needed. Return mixture to pot. Add iota, whisk thoroughly or use a hand blender. Allow mixture to reach 180 degrees F. Transfer the mixture to a siphon gun. Shake well. Hold mixture at 150 degrees to 160 degrees. Carefully release fluffed polenta into container.

3 Trout Clean Trout Filets and cover with cure mixture for 15 min. Rinse off cure and put fish into sanitized Mason jar with carrot thyme and red onion. Pickling In a pot bring vinegar solution to a simmer then pour into mason jars until the contents are covered. Place lids and rings on jar and seal. Mushroom Stock Put all the items in a stock pot and add enough water to cover. Simmer for 45 minutes Strain and cool

4 Southern Sushi Sushi Vinegar 5oz Rice Wine Vinegar 2oz Granulated Sugar pinch Salt Sushi Rice 13oz Rice 15.6oz Water BBQ Shrimp 8oz Shrimp P&D Tail off ½ tbl K-Paul s Red fish seasoning 1tbl clarified butter ½ tbl Black Mustard 2tbl Mayonnaise Vegetables Avocado peeled, seeded and sliced, then coat with pan spray. Southern Furikake 1tbl ground pecans 2tbl ground dry kale 1tbl benne seeds ½ tbl sea salt and sugar Mangalista Ham 4ea Paper thin slices Sushi Rice In china cap rinse rice until all the starch has been washed out. The water should run clear. Let rice rest for 15 minutes. (set a timer) Place starch free rice into the rice cooker. Add the exact amount of water. (down to the decimal) Once the rice has finished cooking add the vinegar mix. Pour directly onto the rice. Use a wooden spoon to mix the vinegar evenly into the rice. Once the rice has been properly mixed spread onto a plastic sheet tray to cool at room temperature.

5 BBQ shrimp Dry shrimp and toss with butter and seasoning. Quickly sear shrimp until just done. Set aside to cool. Mix together the black mustard, mayo and shrimp. Chill for 10 minutes. Southern Furikake Mix all together