Spicy Watermelon with Joselito Presa and Curry Masala

For kohlrabi juice:

 

1. JUICE THE KOHLRABI WITH THE JUICE EXTRACTOR.
2. HEAT THE JUICE.
3. STRAIN.
4. SEASON TO TASTE WITH SALT AND BALSAMIC VINEGAR.
5. THICKEN SLIGHTLY WITH XANTANA (XANTAN GUM).

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For Joselito Presa:

 

1. PICKLE THE JOSELITO PRESA FOR 24 HOURS IN THE PICKLE JUICE.
2. MARINATE THE JOSELITO PRESA WITH THE MASALA SPICES AND BAKE IT UNTIL GOLDEN BROWN.
3. BAKE IN A58-DEGREE OVEN UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 80 DEGREES.
4. COOL AND DRAIN.
5. SLICE, COAT WITH OLIVE OIL, SPRINKLE WITH SALT AND PEPPER.

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For Curry Masala Cream:

 

1. MIX ALL THE INGREDIENTS EXCEPT THE OIL.
2. THEN ADD OIL IN A THIN STREAM, MIXING WITH A HAND BLENDER.
3. KEEP THE CREAM IN A PASTRY BAG.

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For Watermelon:

 

1. CUT THE WATERMELON INTO EVEN-SIZED CUBES.
2. CHOP THE RED PEPPER INTO CHUNKS.
3. MARINATE THE WATERMELON IN THE PICKLE JUICE WITH THE PEPPER.