Chef Tatung’s Oxfam Opus
on 30 August, 2011
This pork recipe really knocked our socks off during the Oxfam lunch that we had to ask Shelley of Oxfam to ask Chef Tatung to give us the recipe. The preparation seems simple enough; but you’ll need about two days planning ahead. And using a pugon (hearth) oven for this would be ideal but a regular oven will work just fine. The results are well worth it though with the tender, smoky, sweet-salty end product. Enjoy!
Honey Balsamic Glazed Slow Roasted Pork with Squash Puree and Sauteed Long Beans
1 kilo kasim
1/4 cup sea salt
1/2 cup sugar
2 star anise
4 clove spice
1/2 cup water
Glaze:
1/4 cup honey
2 tbsp balsamic vinegar
Make a tea by boiling cloves and star anise in water and let cool. Add sugar and salt and dissolve in tea. Brine pork in the curing liquid. Refrigerate for 8 hours to one whole day.
Drain brine mixture from pork and wrap pork in aluminum foil and bake in an oven at 90 degrees Celsius for 6 hours.
Let cool for at least an hour. Brush pork with honey-balsamic glaze and bake at 200 degrees Celsius for 25 to 30 mins until pork has a dark caramel color. Rest for 30 mins before cutting.
Roasted Squash Puree:
1/2 kilo squash
1 tbsp vegetable oil
2 tbsp butter
2 tbsp cream (optional)
toasted garlic (optional)
salt & pepper to taste
dash of cinnamon
Peel and cut squash into wedges. Rub with vegetable oil and arrange in a baking pan. Sprinkle a pinch of salt over the squash and bake for 15 to 20 mins on a 200 degree oven or until tender.
Mash squash (or pass through as sieve) then and add toasted garlic, season with salt and pepper and cinnamon and finish off with butter.
Sauteed long beans
Cut long beans into 4-inches length. Blanch in salted boiling water until it has a bright green color, then wash immediately in very cold water. Set asisde.
Just before serving, sautee beans in a little butter and garlic, then season with salt and pepper.
Click here for more info on Oxfam Philippines
Click here to go to Chef Tatung’s website
LABELS: chef tatung, Table Recipes
