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Follow the recipe from the chef Wylie Dufresne

Iberian pork neck with endives, buckwheat and clove

INGREDIENTS

- 2 pieces of iberian pork neck
- 0.8 oz of activa GS enzyme
- 1/3 cup of water
- 1 gallon of apple cider
- 5 endives
- 1.5 cup of dash
- 0.9 lbs of sugar
- 7 oz of buckwheat
- 0.3 oz of hazelnut oil
- 0.2 oz of cloves
- 1 egg
- 3 oz of pumpernickel bread
- 2 oz of butter
- Roasted pork juice
- Lemon juice
- Sorrel leaves
LA RECETTE DU CHEF

Stick the two peaces of meat with the enzyme and the water. Roll it into a plastic paper and let overnight in the refrigerator. Roast it in a pan and cook it in the oven at 375 F° during 25 min.

Reduce to the third the apple cider. Cook half of the buckwheat in the dashi with the sugar. Mix the apple cider with the hazelnut oil and the gelatin, season. Mix it with the dried buckwheat . Cook the endives in apple cider and dry them. Make a roulade with the mix inside the endive leaves in a plastic paper, heat it before dressing. Fry the other half of the buckwheat .

For the tuile, make a dough with the cloves , the eggs and the bread. Froze it and then slice it. Bake it in the oven at 200 F° for 20 min.

For the sauce, mix brown butter with roasted pork juice and lemon juice.

Slice the pork and the roulade and put them on the plate. Add a few more of the rest of the mix of buckwheat . Put endive leaves. Drop some puffed buckwheat s. Put the tuile over. Add a few sorrel leaves. Sauce on the side.





Main dish for 8 persons
Preparation time : 24 h
Difficulty : Medium
Required Material :
Recette Iberian pork neck with endives, buckwheat and clove