Alcatra suína assada no sal com pera em conserva, amêndoas defumadas e pesto de rúcula

Ingredientes

• Pork rump
• 1 Pork rump
• 800 g strong flour
• 350 g salt
• 8 egg whites
• 200 g water
• Rocket pesto
• 50 g smoked almonds
• 50 g parmesan
• 1 clove garlic
• 30 g rocket
• 2 pinches salt
• Pomace oil
• Crystallised smoked almonds
• 100 g sugar
• 10 g water
• 5 g salt
• Roasted pear puree
• 4 williams pears
• Pickled pears
• 2 Williams pears
• 250 g water
• 100 g white wine
• 75 g white wine vinegar
• 2 star anise
• 1 cinnamon stick, crushed
• 1 teaspoon coriander seeds
• 1 teaspoon pink peppercorns
• Pickled cabbage
• 200 g white cabbage, finely sliced
• 1 onion, finely sliced
• 300 g chicken stock
• Cider vinegar, to taste
• Salt, to taste
• Spiced sauce
• 500 g dark stock
• 50 g muscavado sugar
• 100 g apple juice
• 4 star anise
• 2 tonka beans
• 1 stick cinnamon
• 1 teaspoon cardamom pods
• 1 teaspoon caraway seeds

Modo de preparo

1. 1

   Pork rump

2. 2

   Mix flour and salt together in a large mixer. Add the egg white and mix, then add the water. Combine until a dough forms. Allow to rest for 30 minutes then roll out.

3. 3

   Lay the pork rump fat side down on the dough. Place a couple of pieces of lemongrass and a couple of sprigs of thyme on the pork and then seal.

4. 4

   Place on a tray lined with greaseproof and cook at 180oc for 20-25 minutes, depending upon the size of the rump.

5. 5

   Rocket pesto

6. 6

   Put almonds, garlic, parmesan, rocket and salt into a blender and blend until smoothish. Add enough oil to loosen the paste.

7. 7

   Crystallised smoked almonds

8. 8

   Mix all ingredients together in a saucepan. Bring to 155oc and remove from the heat. Keep stirring the nuts until they crystalise. Allow to cool.

9. 9

   Roasted pear puree

10. 10

    Place the pears onto a tray and bake them for 30-40 minutes at 180oc, until soft.

11. 11

    Blend until smooth. Pass through a fine sieve.

12. 12

    Pickled pears

13. 13

    Put all ingredients into a saucepan and bring to the boil. Remove from the heat and allow to cool.

14. 14

    Peel the pears and put into a vacuum bag. Pour in the syrup along with the spices. Seal the bag tightly.

15. 15

    Place in a water bath heated to 85oc and cook for 2 hours.

16. 16

    Pickled cabbage

17. 17

    Heat a heavy bottomed sauce pan with a little oil. Add the onion and cook gently. Add the cabbage and cook until it starts to colour.Add the chicken stock and cling film the pan. Cook until soft. Remove the cling film and the cabbage, leaving the stock remaining. Reduce the stock to a glaze, add the cabbage back to the stock. Add the salt and vinegar to desired level and remove from the heat.

18. 18

    Spiced sauce

19. 19

    Put the sugar into a pan with the apple juice. Bring to the boil. Add the stock and spices. Bring to the boil, and then remove from the heat. Keep in a warm place and allow to infuse for 20 minutes.

20. 20

    Pass through a chinois and muslin if possible.