Culinary Development Lab Recipes
Shirokane Pork and Apple, Steamed
COOKING INGREDIENTS
Culinary Development Lab Recipes
FREE
Ingredients
- Serves 1
- Cost: ¥330
- Cooking time: 30 min
- Cooks: 1
- Shirogane Pork Steamed with Apple (Serves 30)
Shirogane pork shoulder loin
600 g
Apple
8
Mascarpone cheese
90 g
Egg white
from 4 eggs
Sudachi
4
Method
Method
❶ Cut the Shirogane pork (a branded pork) into suitable pieces, salt the whole thing lightly, let it rest for 1 hour, drain off the released liquid, and coat it evenly with ⑥.
❷ In a bowl, combine and mix together 25 g white miso, 25 g red miso, 500 g sugar, 70 g dark soy sauce, 45 g salt, and 1 egg, add process ❶, and marinate it for 6 hours.
❸ Cut the apple into small dice.
❹ Whip the egg white.
❺ Prick the sudachi with a needle (hari-uchi).
❻ Grate the apple and strain it through a chinois.
❼ Bake process ❷ in a 200°C oven for 20 minutes, then cut it into suitable pieces.
❽ Combine the grated apple and the whipped egg white, add salt, and adjust the seasoning.
❾ Arrange the Shirogane pork on a tray, top it with mascarpone cheese, pour process ❷ over it, and steam it in a steamer at 100°C for 2 minutes.
❿ Thicken the grated apple juice with kuzu starch, season it with salt and vinegar, and add the diced apple.
⓫ Remove the diced apple, plate it, pour process ❿ over it, and garnish with sudachi.
Want to check the seasoning blend before you cook?
COMMENT
Wanting to use a seasonal fruit, I experimented and came up with the idea of pairing pork's umami with apple, to see whether I could create a new dish in which apple takes the leading role. Our sakizuke tends to feature unusual items, but considering that champagne or beer is often served with the first course of a tasting menu, I thought something with this kind of acidity and sweetness would pair well.
I seasoned the Shirokane pork to be sweet-salty, and mascarpone cheese works well as the bridge that connects it with the apple. I cut it into small cubes so it's easy to eat together with the apple. The sauce poured over is made by straining the juice that comes from grating the apple, thickening it with kuzu, and adjusting the seasoning. Adding just a little salt and vinegar brings out the apple's deliciousness.
How the pork is cut, the amount of apple, and the amount of sauce all need to be well balanced, or the apple won't take the leading role, so getting the proportions right was difficult. What I added to the sauce was apple cut into small cubes, taking care that the apple would remain the star.