Blowfish sashimi-style Joselito lomo and presa with raw ham in ponzu sauce

Seiji Yamamoto

Blowfish sashimi-style Joselito lomo and presa with raw ham in ponzu sauce

Ir View recipe video

Ingredients

 

 

Cured pork tenderloin


Pork shoulder

 



Grated onion


-Green Onion purée


-Grated radish

 



Grated citron


-Purèed yellow citron peel


-Grated radish

 



Grated radish and chilli


-Chilli powder


-Grated radish




Salted kelp


Wasabi


Mustard


Leek flowers

 



Raw ham ponzu sauce


-Iberian ham


-Ponzu sauce



Preparation


1. Prepare the grated onion, grated citron, and grated radish and chilli.

2. Finely chop the salted kelp.

3. Grate the wasabi in preparation.

4. Mix the chopped Iberian ham with the ponzu sauce.

5. Sear the surface of the kneaded cured pork tenderloin and pork shoulder in a skillet until they have a cooked colour.

6. Bake the seared cured pork tenderloin and pork shoulder in an oil bath at 60oC for 40 mins.

7. Remove the cured pork tenderloin and pork shoulder from the oil, and use straw to smoke the meats.

8. Cut into flakes and arrange in a dish.

 


9. Decorate with the grated onion, grated citron, grated radish and chilli, 

chopped salted kelp, wasabi, mustard, and leek flowers.

10.Addtherawhamponzusauce. 
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