John Myers
Iberico Pork Secreto and Kohlrabi
The perfect iberico pork secreto and kohlrabi recipe with a picture and simple step-by-step instructions.
- 4 piece Kohlrabi fresh
- 6 Toes Black garlic
- 50 ml Chicken broth
- Salt
- Sugar
- 1 Floury potatoes
- Iberico pork secreto
- 100 g Coffee beans
- 200 g Salted butter
- Tonka bean
- 200 ml Cream
- 1 tsp Lemongrass
- Peel the knobi and cook in the homemade chicken broth until soft, puree.
- Coffee butter: vacuum seal the butter and coffee beans. if you don’t get salted butter, take normal, salt the finished coffee butter. Cook sous vide for 3 hours at 90 ° C. Happen.
- Iberico pork secreto, a muscle lying in front of the sirloin in the pork’s back, is one of the favorite pieces of Spanish creative cuisine. The fan-shaped piece is splendidly marbled, fat and full in taste. The Secreto is the perfect meat for quick frying.
- Kohlrabi: Juice a peeled kohlrabi in the juicer. Season with a little salt, sugar and tonka. Freeze in the ice cream maker.
- The leftovers from making kohlrabi juice are not thrown away, but boiled in cream, mashed again and possibly tied with a boiled potato (floury). Either keep it foamy or use Easy-Whip to prepare it into an espuma.
- 6 Kohlrabi vegetables: Extract the juice from a kohlrabi, pinch them and cook until crispy in the kohlrabi juice with a little lemongrass.
- Fry the meat in coffee butter on both sides.
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