A Michelin-level pork main course featuring koji-aged pork loin cooked sous vide and seared to perfection, paired with smoked apple gel, black garlic jus, fermented carrot silk, and pork fat crumb. A balance of umami, acidity, smoke, and texture using modernist techniques.

Serves 4

Ingredients:

• 2 – pork loins (center-cut, Berkshire or Iberico preferred)
• 200g – rice koji
• 10g – salt
• 5g – sugar
• 1kg – pork bones (for jus)
• 2 – shallots (sliced)
• 1 head – black garlic
• 200ml – red wine
• 500ml – veal stock
• 1 tbsp – sherry vinegar
• 1 tbsp – soy sauce
• 1 tsp – brown butter
• 4 – Granny Smith apples
• 100ml – apple juice
• 2g – agar agar
• 500g – carrots
• 2% – salt (by weight for fermentation)
• 50g – butter
• 50ml – cream
• as needed – rendered pork fat
• 100g – panko breadcrumbs
• 1 tsp – thyme
• to garnish – baby herbs (sorrel, chervil)
• to garnish – pickled mustard seeds
• to garnish – fresh apple slices (thinly shaved)
• to garnish – edible flowers

Speciality Items:

• Fermentation Chamber Need it? Click here to start cooking
• Chamber Vacuum Sealer Need it? Click here to start cooking
• Sous Vide Immersion Circulator Need it? Click here to start cooking
• Smoking Gun with Wood Chips Need it? Click here to start cooking
• Precision Induction Cooktop Need it? Click here to start cooking
• Fine Plating Tweezers Set Need it? Click here to start cooking

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Steps:

1. Prepare the koji cure: Blend rice koji into a coarse paste and mix with salt and sugar.
2. Cure the pork: Coat pork loins evenly with the koji mixture. Place in a controlled fermentation environment at 30°C (86°F) for 36–48 hours. Rinse, pat dry, and rest overnight in the refrigerator.
3. Sous vide the pork: Vacuum seal pork with a small amount of butter and cook at 58°C (136°F) for 1.5 hours.
4. Sear and baste: Remove pork, pat dry, and sear in hot pork fat until a deep crust forms. Baste with butter and thyme, then rest before slicing.
5. Prepare black garlic jus: Roast pork bones at 220°C until caramelized. Sauté shallots, add black garlic, deglaze with red wine, and reduce. Add veal stock and simmer 1–2 hours. Strain and reduce to a glossy consistency. Finish with sherry vinegar, soy sauce, and brown butter.
6. Make smoked apple gel: Extract apple juice and infuse with applewood smoke using a smoking gun. Heat with agar agar, bring to a boil, set into a gel, then blend until smooth.
7. Prepare fermented carrot silk: Vacuum seal carrots with 2% salt and ferment for 3–5 days. Cook until tender, then blend with butter and cream until smooth. Pass through a fine sieve.
8. Make pork fat crumb: Toast panko breadcrumbs in rendered pork fat with thyme until golden and crisp. Season lightly with salt.
9. Plate: Swipe carrot silk across the plate. Slice pork into medallions and place slightly off-center. Add dots of smoked apple gel and spoon black garlic jus around.
10. Finish: Sprinkle pork fat crumb and garnish with herbs, apple slices, mustard seeds, and edible flowers. Serve immediately.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done