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Iberian Pork
Moshik Roth. Brouwerskolkje, Overveen
Preparation
Prepare the hay broth with the same technique as with the mushrooms, but using beef stock instead of water. Boil the pork in the Roner at 68C for 24 hours and mix the methylcellulose with the hay broth. Soak the pork cheeks in the Gastrovac at 45C for one hour and at 60 C for approximately 15 minutes. Garnish with apricot, chicory and potato mousselin with fenugreek and almond foam.
Ingredients
1kg Iberian pork jaw
2l hay broth
52g methylcellulose
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