Charcoal-grilled Iberian swine meat smoked in olive smoke in raw ham bouillabaisse and soy sauce

Seiji Yamamoto

Charcoal-grilled Iberian swine meat smoked in olive smoke in raw ham bouillabaisse and soy sauce

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Ingredients: 

 

 

Iberian swine meat


Green asparagus

-Ground sesame seeds


Pearl onions

Pickled olives

Finely-chopped purple sweet potato


Sauce

-Balsamic bouillabaisse 50g

-Roasted onion  juice 50g
-Dark soy sauce 20g

-Ginger juice  10g

PREPARATION: 

 

1.  Spray the green asparagus with oil  and  charbroil, and   then sprin kle with salt and  ground sesame seeds.


2.  Fry the thinly-sliced purple sweet potato in oil, and  cut into chips.

3.  Deep-fry the pearl onions without breading or batter, place  on skewers, charbroil, and  sprinkle lightly with salt.

4.  Chop the pickled olives.

5.  Bake the kneaded Iberian swine meat at 60ºC for 40 mins.

6.  Remove  the swine meat from the oil, place  on skewers, charbroil, and separate from the cooked  onions.

7.  Place the thinly-sliced chips  of purple sweet potato in the bottom of a shallow baking dish, and  cover with the Iberian swine meat, green asparagus, pearl onions, and  picked olives.

8.  To finish, smoke using olive branch chips.
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