Blowfish sashimi-style Joselito lomo and presa with raw ham in ponzu sauce
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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,
10.Addtherawhamponzusauce.
