CHEF
(^) +
(^) RECIPE
079
pork belly with smoked potato mash &
puffed pork skin (Refer to opposite page)
By Chef Tim Ross-Watson
800g pork belly, skinned and boneless
10g salt
50m olive oil
20 sage, deep-fried
8 wasabi leaves
4 pancetta slices, cut into smaller bits
1 green apple, sliced
Puffed pork skin and pickled shallots,
for garnishing
L&P molasses, for drizzling
Smoked Potato Mash
300g russet potatoes, scrubbed clean and boiled
225g cream
50g unsalted butter
15g potato starch
6g salt
75ml milk
40ml water
4ml smoked liquid
• For the smoked potato mash: Place all the dry
ingredients into a food processor. Gradually add in the
liquid and puls e until smooth. Transfer the potato mash
into a siphon and charge three times. Place the siphon
into a water-bath at 55°C. Set aside.
• Rub pork belly with the salt and place into a vacuum
pack. Add in olive oil and seal tightly. Place the vacuum
pack into a immersion circulator at 60°C and sous vide
the pork belly for about 24 hours. Remove the vacuum
pack from the immersion circulator and press between
two weighted baking trays. Keep chilled overnight.
Remove chilled pork belly from the vacuum pack and
scrape off the rendered fat and jelly, and then cut into
four equal portions. Set aside. Heat a sauté pan over a
medium heat until hot and pan-sear the sliced chilled
pork belly fat side down until the fat starts to sizzle.
Transfer the sauté pan into a pre-heated oven at 180°C
and roast for about 8 minutes. Remove the roast ed
pork belly from the oven and rest for about 4 minutes.
• Place a roasted pork belly onto each serving plate and
top with deep-fried sage, wasabi leaves, pancetta bits,
and sliced green apple. Garnish with puffed pork skin
and pickled shallots. Squirt in the smoked potato mash
and drizzle with molasses. Serves 4
dry-aged wagyu rump, roasted &
pickled beetroot & beetroot quinoa
(Refer to opposite page, inset)
By Chef Tim Ross-Watson
400g dry-aged (for 180 days) wagyu rump
6g salt
100g rendered dry-aged beef fat
Beetroot chips, for garnishing
Pickled Beetroot
20g white sugar
1g salt
50ml water
100ml sherry vinegar
100g beetroots, cut into 3-cm rounds
Beetroot Quinoa
300g quinoa, cooked
15g freeze-dried beetroot powder
2g salt
10ml sherry vinegar
Roasted Beetroot
40g butter
200g beetroots, peeled and diced
Salt, to taste
• For the pickled beetroot: Place white sugar, salt and
50ml water into a canister and stir until sugar has
dissolved. Add in sherry vinegar and beetroot rounds.
Cover the canister with cling wrap and poke a hole on
top. Place the canister into a vacuum chamber and
run through four vacuum cycles. Remove and keep
chilled for about an hour.
• For the beetroot quinoa: Mix cooked quinoa with the
rest of the ingredients in a mixing bowl. Set aside.
• For the roasted beetroot: Heat butter in a frying pan
until butter has tur ned nut brown in colour. Add in diced
beetroots and season to taste with salt. Tran sfer the
frying pan into a pre-heated oven at 190°C and roast
until beetroots are tender. Remove and keep warm.
• Rub wagyu rump with salt and place into a vacuum
pack. Add in the rendered dry-aged beef fat and
place the vacuum pack into a immersion circulator at
54°C and sous vide for about 2 hours. Remove the sous
vided wagyu rump from the vacuum pack and cut into
four equal portions. Set aside. Heat a sautépan over a
medium until hot and sear the sliced sous vided wagyu
rump until lightly brown.
• Place the beetroot quinoa, roasted beetroots and
pickled beetroot onto each serving plate. Top with a
seared wagyu rump and garnish with beetroot chips.
Serves 4