Ingredients

Iberico Pork

5 x 550/650gr portions of presa

BBQ marinade

150ml extra virgin olive oil

150ml sunflower seed oil

30ml sherry vinegar

150ml water

20gdry oregano

1⁄2 pc onion brunoise

2pcs tomato concasse

Zest and juice of 1 lemon

20groasted cumin

20g sea salt

15gachiote

30ml chardonnay vinegar

50gparsley

12 sprigs of fresh thyme

1 garlic clove, chopped

20g Spanishpimentón

1⁄2 red chilli

Pork sauce

5 pigs feet

7kg beef bones

1 clove of garlic

6 onions

5 carrots

3 leeks

9L red wine – reduced to 3L

4 celery stalks

Black pepper

8 tomatoes

200g chopped tomatoes

White beans (Judion de la Granja)

1 jar of 720 gr. of cooked white beans.

Note | Thesebeans are come in jars from Spain and they are already cooked.

Leek oil

500ml sunflower seed oil

250ggreen part of leek

50gparsley

Salt

Tamarind chutney

180g tamarind pulp

1.5L water

5g black mustard seeds

10pcs curry leaves

8g ginger

1⁄2 green chilli

90g jaggery

8g fried ginger powder

130g green banana

Kumquat

320gclean kumquat (blanched 3 times and empty)

30ml extra virgin olive oil

40gmandarin vinegar

Juice of 10 oranges

60g glucose

Salt

30g sugar

25 cumin seeds (toasted)

Kumquat cream

1L simple syrup

1kg kumquat (blanched 3 times)

50ml olive oil

Green banana mashed potato

1 green banana

600g potatoes

1⁄2 clove of garlic

1 bay leaf

3g oregano powder

3gpimentón de la vera

5gparsley, chopped

150ml water

100ml extra virgin olive oil

20ml sherry vinegar

Method

Iberico Pork

In the restaurant we grill the meat in BBQ after having cooked the marinated meat in a sous vide at 65C.

BBQ marinade

Mix the achiote with water,tomato,salt and bring to boil. Combine the remaining herbs, spices and oils and allow the flavours to marinate. Add the achiote water mix to the marinade and keep inthe chiller over night to allow to infuse. Finally add olive oil tothe marinade.

Pork sauce

Roast thebones andpork feet in theoven at 160°C for 40min. Deglaze the pan with the red wine. Next, roast the vegetables with the tomato as a glaze beforedeglazing that pan with thered wine gravy stock. Fill a pan withwater and then add all the ingredients and allow toboil for a few hours.

Leek oil

Mix the ingredients in thermomix at 70Cfor 7 minutes. Keep the beans in this oil to poach and serve lukewarm temperature.

Tamarind sauce

Blend everything in thermomix until getting a fine texture.

Tamarind chutney

Soak the tamarind pulp in the water overnight. Sautee the mustard seeds,with the curry leaves, ginger and the Green chilli. We add the tamarind pulp and cook until start to get like a compote. Finally, we add the salt, jaggery and fried ginger powder.

Kumquat

Boil the orange juice and glucose syrup before adding the remaining ingredients. Cook the kumquat in the liquid for 2hrs at 82C.

Kumquat cream

We blend in thermomix and for 200 gr. of puree mix with 0,6 gr. of xanthan gum.

Green banana mashed potato

Cook the potatoes and then mash. Dice thegreen banana and fru until golden brown before drying it on paper. Gently heat the olive oil and add the pimento, potatoes and banana, make a paste with the restingredients and mix everything.

Find out more about the culinary career ofThomas Bühner