Cuisine & Wine Asia — May-June 2017

Iberico pork secreto with potato mash

(Refer to page 132)

By Chef Michael Suyanto

1    Iberico pork secreto (800g)    

Salt and freshly ground white pepper, to taste

Vegetable oil, for searing

4    tbsp honey Pommery mustard

150ml veal jus

100g olive oil-poached cherry tomatoes

Potato Mash

500g Idaho potatoes, boiled and peeled

150g     whipping cream

2    tbsp unsalted butter

•    For the potato mash: Whisk boiled potatoes with

whipping cream and unsalted butter until well

incorporated. Season to taste with salt and freshly

ground white pepper. Set aside.

•    Season the pork secreto to taste with salt and freshly

ground white pepper. Place the seasoned pork secreto

into a vacuum pack and sous vide in a immersion

circulator at 60°C for about    4    hours. Remove the sous

vided pork secreto from the vacuum pack and pat dry

with absorbent paper towels. Set aside. Heat a frying

pan with vegetable oil until hot and sear the sous vided

pork secreto until brown on both sides. Remove and

brush with honey Pommery mustard and then cut the

pan-seared pork secreto into slices.

•    Place a quenelle of potato mash onto the centre

of each serving plate and top with pan-seared pork

secreto. Spoon veal jus around the serving plate.

Garnish with olive oil-poached che rry tomatoes.

Serves  4

octopus with garlic

mayonnaise oil,

harissa & patatas bravas

By Chef Michael Suyanto

400g Spanish octopus, poached

1    tbsp smoked paprika powder

4    tbsp harissa paste

20g chopped chives

Garlic Mayonnaise Oil

100ml corn oil

100g whole garlic cloves, crushed

4    tbsp Japanese mayonnaise

Patatas Bravas

Cooking oil, for deep-frying

250g Idaho potatoes, peeled and

cut into 2-cm cubes

Salt and freshly ground pepper, to taste

•    For the garlic mayonnaise oil: Heat cor n oil and cru shed

whole garlic clove s in a sauce pan over a medium heat

to a simmer. Remove and set aside to infuse. Mix one

teaspoon of garlic oil with the Japanese mayonnaise

in a mixing bowl and set aside.

•    For the patatas brav as: Heat a deep fryer with cooking

oil to 150°C and deep-fry the potatoe cubes in the hot

oil until partially cooked. Increase heat to 185°C and

continue to deep-fry until potato cubes are golden

brown. Remove and drain well on absorbent paper

towels. Season to taste with salt and fre shly gro und

pepper. Set aside.

•    Marinate the poached octopus with smoked paprika

powder in a mixing bowl for about   30   minut es. Remove

and cut into slices.

•    Smear the harissa paste onto each serving plate and

top with deep-fried potat o cube s. Drizz le with garlic

mayonnaise oil and top with the marin ated sliced

octopus. Sprinkle with chopped chives. Serves   4

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