Gastronomixs

Pork belly with rapini purée and potato paper

Pork belly with rapini purée and potato paper Enlarge

Henrique Sá Pessoa is a Portuguese chef who worked in London and Sydney before returning to Portugal in 2005. He has produced various television programmes and published several books. In 2009, Henrique opened Alma (Portuguese for ‘soul’) - his first solo-project. He closed the restaurant in 2014, partially due to the heavy financial crisis in Portugal, but reopened the doors in a new location in 2015. In 2018, he received his second Michelin star. Alma serves modern cuisine with perfectly balanced flavours prepared with exceptional techniques and excellent products. Henrique also runs several other restaurants, including Cais da Pedra with a view over the river and Henrique Sá Pessoa in the famous Mercado de Ribeira market, both located in Lisbon. Henrique's culinary philosophy is influenced by his travels around the world, his passion for Asia, his knowledge of traditional Portuguese cuisine, and his life in Lisbon. 

Creation by Henrique Sá Pessoa, Alma** restaurant, Lisbon, Portugal.

Ingredients

130

g

salt

50

g

sugar

1

kg

pork belly

210

g

olive oil

50

g

rosemary

50

g

thyme

50

g

garlic

20

g

garlic

As needed

 

extra virgin olive oil

1

l

double cream

4

kg

rapini

10

g

sodium bicarbonate

As needed

leaves

spinach

As needed

 

sea salt

500

g

Agria potato

As needed

 

fleur de sel

As needed

 

black pepper

As needed

 

vegetable oil

100

g

silverskin onions

50

ml

water

45

g

sugar

10

g

sea salt

5

g

green pepper

120

ml

cider vinegar

15

g

black pepper

500

g

demi-glace

25

g

thyme

15

g

garlic

As needed

 

salt and pepper

Preparation method: pork belly
  • Mix the salt and sugar and rub the mixture into the pork belly.
  • Put the pork belly into a vacuum sealer bag with the remaining ingredients.
  • Seal the bag and cook for eight hours in a water bath at 75°C.
  • When cooked, gently remove the bones and cartilage.
  • Portion the pork belly into 100g pieces and fry until crispy on a plancha.
Preparation method: rapini purée
  • Chop the garlic and sauté in the olive oil.
  • Add the cream, reduce it by half, and set aside.
  • Blanch the rapini leaves and cool them immediately in an ice bath.
  • Blend the rapini, the cream, and sodium bicarbonate in a Vitamix blender or a different powerful blender.
  • Add some spinach leaves to intensify the colour if needed.
  • Season with sea salt before serving.
Preparation method: potato paper
  • Cook the potatoes in salted water until tender.
  • Blend in a blender at medium speed until completely smooth.
  • Season to taste with salt and pepper and pass through a fine chinoise.
  • Pull vacuum the potato purée to remove all air from the mixture.
  • Spread the mixture onto non-stick sheets and dehydrate in a dryer at 60°C. Once the papers are completely dehydrated, they should easily detach from the sheets.
  • Break the paper into large pieces and store in an airtight container.
  • Fry in vegetable oil at 160°C just before use.
Preparation method: pickled silverskin onions
  • Peel the onions, blanch them in water, and cool immediately in an ice bath.
  • Bring the rest of the ingredients to the boil.
  • Put the onions in the cider vinegar, transfer to a vacuum sealer bag, pull vacuum, and let it pickle for at least ten days.
Preparation method: black pepper jus
  • Coarsely crush the black pepper and roast it in a pan.
  • Add the demi-glace, the thyme, and the crushed garlic.
  • Leave to simmer for fifteen minutes.
  • Strain and season the jus before serving.

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