Iberian Pork Pluma with...Iberian Pork Pluma with Fermented Habanero Gastrique and Sichuan Sunchoke Velouté

Succulent acorn-fed Iberian pork pluma lacquered in a vibrant fermented habanero and burnt wildflower honey gastrique, complemented by a silky, numbing green Sichuan-scented sunchoke purée and pickled mustard pearls.

Ingredients

Cooking Instructions

1. 01

   Submerge the blanched mustard seeds in seasoned rice vinegar and simmer gently for 10 minutes until plump and tender. Cool and reserve at room temperature as pickled pearls.

2. 02

   In a heavy-bottomed saucepan, heat 25g of cultured butter and bloom the cracked green Sichuan peppercorns over low heat for 2 minutes to release their floral, citrusy numbing oils. Strain out solids and retain the infused butter.

3. 03

   Sweat the sliced sunchokes in the Sichuan butter without coloring. Add milk and a pinch of salt, cover with a parchment cartouche, and simmer until tender (around 15 minutes). Transfer to a high-speed blender, blend until mirror-smooth, pass through a fine chinois, and keep warm.

4. 04

   To create the gastrique, caramelize the wildflower honey in a copper sauté pan until deep amber. Deglaze vigorously with Sherry vinegar, reduce by half, then whisk in the fermented habanero mash and veal glace. Simmer until it coats the back of a spoon with glossy viscosity. Whisk in 25g cold cultured butter off the heat to emulsify.

5. 05

   Season the Iberian pork pluma evenly with fine sea salt. In a blazing-hot cast-iron pan, sear the meat in the remaining 25g butter for 2 to 3 minutes per side, constantly basting, until a mahogany crust forms and internal temperature reads 52°C (medium-rare).

6. 06

   Transfer the pork to a warm resting rack and brush heavily with the warm habanero gastrique. Rest for 5 minutes, allowing the residual heat to carry the core temperature to 55°C while absorbing the chili glaze.

7. 07

   Carve the pluma against the grain into pristine medallions. Plate a swoosh of the warm Sichuan sunchoke purée, arrange pork cuts atop, spoon additional fermented habanero gastrique around the perimeter, and dress with pickled mustard seeds, smoked Maldon salt, and red shiso leaves.