For Brine:
Water 5L
Colorozo Salt 250G
Joselito Presa
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For preparing the Joselito Presa:
Sunflower Oil 2L
Garlic ½ Unit
Thyme 2 Sprigs
Rosemary 2 Sprigs
Peppercorns 10 units
Coriander 10 Seeds
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For Pork Glaze:
Pork stock 1L
Butter 50G
Pork Fato 15G
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For Pork stock:
Celery Roots 2 units
Carrots 2 units
Leeks 2 ½ units
Garlic Bulb 1 unit
Salt 12G
Bottle red wine ½ unit
Noilly prat ¼ unit
Bottle madeira ½ unit
Pork shank 2,5KG
Pork bones 5KG
Pork scraps 10KG
Thyme ¼
Rosemary ¼
Bay leaves 3 units
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For Marinade:
Smoked olive oil
2/3 parts Vinegar
1/3 Part sushi
Vinegar red wine
Vinegar Salt
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For Red Onions:
Small red onions
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For Mushroom Bouillon:
Root vegetable
Bouillon dried mushrooms
Salt
Vinegar
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For Tarragon Oil:
Sunflower Oil 1L
Tarragon 2 Bunches
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For Tarragon Cream:
Sunflower oil 1L
Tarragon 2 bunches
Egg whites 100G
Yoghurt 100G
Tarragon Oil 400ML
Lemon juice
Salt
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For Seaweed / Sesame Cream:
Egg whites 100G
Yoghurt 100G
Sunflower Oil
Sesame oil 400ML
SeaWeed Pasta
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For Mushrooms:
Shumeji mushrooms
Aniseed mushrooms
For Brine:
1. STIR THE SALT INTO THE WATER AND CURE THE JOSELITO CABEZADA FOR 1 DAY IN THIS BRINE.
2. REMOVE THE JOSELITO PRESA AND DRY OFF.
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For preparing the Joselito Presa:
1. PLACE THE CURED JOSELITO PRESA IN THE OIL ALONG WITH THE HERBS, AND BAKE IN THE OVEN AT 85°C FOR AROUND 12 HOURS. REMOVE THE JOSELITO PRESA FROM THE OIL AND LET IT JELL IN THE REFRIGERATOR.
2. PLACE THE JOSELITO PRESA IN THE OVEN FOR 10 MINUTES AT 160°C AND GLAZE ABOUT ONCE A MINUTE WITH THE PORK GLAZE.
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For Pork Glaze:
1. COOK THE PORK STOCK WITH THE BUTTER AND FAT UNTIL IT REACHES THE CONSISTENCY OF A GLAZE.
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For Pork Stock:
1. CHOP THE VEGETABLES INTO SMALL PIECES AND BAKE LIGHTLY IN A PAN.
2. ADD THE RED WINE, MADEIRA, NOILLY PRAT AND SALT AND COOK UNTIL THE VEGETABLES REMAIN.
3. ROAST THE PORK SHANK, PORK BONES AND SCRAPS IN THE OVEN AT 200°C UNTIL BROWN.
4. HEAT IN A PAN WITH WATER, AND AS SOON AS IT COMES TO THE BOIL, SKIM THE FROTH OFF AND ADD THE COOKED VEGETABLES WITH THE HERBS. LET IT STEEP FOR 2 HOURS AT 90°C.
5. STRAIN AND COOK THE PORK STOCK UNTIL THE DESIRED THICKNESS.
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For Marinade:
1. COMBINE ALL THE INGREDIENTS.
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For Red Onions:
1. PEEL THE ONIONS.
2. COOK THE ONIONS IN THE MARINADE FOR 3.5 HOURS AT 60 DEGREES.
3. CUT INTO RINGS.
4. SEASON TO TASTE WITH SALT AND PEPPER
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For Mushroom Bouillon:
1. HEAT THE ROOT VEGETABLE BOUILLON.
2. LET THE MUSHROOMS STEEP WITH THE CELERY ROOT.
3. STRAIN.
4. SEASON TO TASTE AND THICKEN SLIGHTLY WITH XANTANA (XANTAN GUM).
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For Tarragon Oil:
1. BLEND THE TARRAGON AND THE OIL IN THE THERMAL BLENDER.
2. THEN STRAIN USING A NYLON SIEVE.
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For Tarragon Cream:
Preparation of the oil:
1. BLEND THE TARRAGON AND THE OIL IN THE THERMAL BLENDE.
2. THEN STRAIN USING A NYLON SIEVE.
Preparation of the Cream:
1. MIX THE EGG WHITES AND YOGHURT, STIR IN THE TARRAGON OIL UNTIL IT IS NICE AND CREAMY.
2. SEASON TO TASTE WITH LEMON JUICE AND SALT.
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For Seaweed / Sesame Cream:
1. MIX THE EGG WHITES, YOGHURT AND SEAWEED PASTA.
2. ADD THE SUNFLOWER OIL AND SESAME OIL TO THE MIXTURE UNTIL IT IS NICE AND CREAMY.
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For Mushrooms:
1. HEAT THE SWEET-AND-SOUR SAUCE AND POUR OVER THE MUSHROOMS.
