Gastronomixs

Pork ribs cooked in a dashi of smoked Jerusalem artichoke peel

Cooking the pork loin with dashi results in a wonderfully tender and very tasty piece of meat. What is unusual about the dashi used is that it is made from smoked Jerusalem artichoke peel instead of bonito flakes.

Pork ribs cooked in a dashi of smoked Jerusalem artichoke peel

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Ingredients

5

 

Jerusalem artichokes

60

g

kombu

4

litres

water

150

g

pork loin (per person)

60

g

salt

Preparation method

  • Peel the Jerusalem artichokes and smoke the peels warm for around 30 minutes.
  • Place the peels in an oven or Easydry and dry at 65° until completely dry.
  • Place the water and the kombu in a vacuum bag, place the bag in a hot water bath at 60°C, and leave to infuse for one hour.
  • Heat to 80°C, remove the kombu, and add 20g of the smoked peels.
  • Leave to infuse for five minutes and then strain.
  • Allow to cool.
  • Cut the pork loin into portions and then cut into 150g slices.
  • Put the dashi, pork loin, and some extra smoked Jerusalem artichoke peels in a vacuum bag and cook in a hot water bath or Roner at 60°C for approx. eight minutes.
  • You can now fry the meat in butter or smoke or cook it on the barbecue as you wish.

Serving suggestions

  • Serve in combination with flavours from Japanese cuisine and, for example, a Jerusalem artichoke purée.

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