Seiya Kumabe's Caramelised Pork with Braised Lettuce
This recipe combines a lot of Asian elements with classic and modern French gastronomy cooking techniques, resulting in a delicious and unique dish that is sure to impress.
Servings: 1 person
Ingredients
- 150 g pork
- Balsamic vinegar
- Anise
- Cinnamon
- Bay leaf
- Mirin
- Sake
- Salt pepper, sugar
- Rice vinegar
- Ginger
- Garlic
- Onion
- Soy sauce
- Lettuce
- Olive oil
Instructions
Making the caramelised pork
- Season the pork (150 g) with the salt and pepper and let it rest for 30 minutes, then rinse it thoroughly.
- Prepare a saucepan with 500 cl of water, 50 cl of balsamic vinegar, 20 g of sugar,
- 20 g of salt and bay leaf/anise/ cinnamon (quantity according to preference) and place the pork in it then simmer for about 1 hour 30 minutes.
- Make the sauce with balsamic vinegar (500 ml), sugar (100 g), anise, bay leaf, cinnamon and black pepper.
- Prepare a frying pan and place the pork from step 2 and the balsamic sauce in it.
Making the braised lettuce
- To make an original Seiya sauce mix together: 50 g ginger, 50 g garlic and 100 g onion.
- Prepare a pan and add the mixture from step 1 and sweat then add 100 cl of soy sauce, 100cl of sake, 100 cl of mirin, then cook that off and let cool.
- Once cooled, add rice vinegar.
- To cook the lettuce, cut it into 6-8 pieces and prepare a plate then cook in the oven for 3 minutes (with olive oil), take out the plate and pour the sauce (from step 2), put it in the oven and cook again
- for 2 minutes.