Gastronomixs

Pork chin, carrots, and papaya

This month's guest chef is the German chef Tim Raue. After a troubled youth in which he joined a street gang in Berlin, he saw the error of his ways when he met his wife. He decided to become a chef and gained experience at various restaurants and hotels in Germany. In 1998, he was named ‘rising star of the year’ by the prestigious magazine Der Feinschmecker. He became the executive chef and global culinary advisor at the Swissôtel in Berlin. In 2007, he was rewarded with his first Michelin star and was crowned ‘chef of the year’ by Gault Millau. In July 2010, Tim Raue and Marie-Anne started up their own business, opening the restaurant Tim Raue. Shortly after the opening of the restaurant, he was awarded a Michelin star, which was followed by a second star in 2012. In 2013, he opened another two restaurants in Berlin.

Tim Raue serves Asian-inspired cuisine that can be characterised as a blend of Japanese product perfection, Thai aromas, and Chinese culinary philosophy. He does not serve side dishes such as bread, noodles, or rice and does not use white sugar in his cooking, as these products place too great a burden on the body. Raue aims to be consistently different. All his dishes provide energy and joie de vivre.

Creation by Tim Raue, Tim Raue restaurant**, Berlin, Germany.

Pork chin, carrots, and papaya

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Ingredients

600

g

papada (Spanish-cut pork chin) from Otto Gourmet

1

tbsp

pickling salt

200

ml

poultry fond

1

tsp

Spanish smoked pepper powder

2

tbsp

apricot juice

2

tbsp

sambal manis

 

 

starch

10

 

honey tomatoes

4

tbsp

passion fruit purée juice

20

round slices

trevisano lettuce (use a 2cm cutting form)

30

stalks

basil cress from Koppert

20

 

papaya balls (made with a parisienne cutting form)

4

tbsp

bright muscovado sugar

3

bunches

carrots

1

tbsp

light muscovado sugar

1

tbsp

fish sauce

100

g

butter

40

ml

passion fruit purée

Preparation method: pork chin
  • Sprinkle the papada with the curing salt, place in a vacuum sealer bag, pull vacuum, and refrigerate for 24 hours.
  • Then steam, still vacuumed, for 3 hours at 90°C in the steamer.
  • Use the fond from the vacuum bag and mix it with the poultry fond, pepper powder, apricot juice, and sambal manis.
  • Bring to the boil, strain, and thicken with a little starch.
  • Cut the papada into rectangles and fry in a wok at 210°C until crispy.
Preparation method: papaya
  • Sprinkle the papaya balls with sugar and refrigerate for 4 hours.
  • Wash off the sugar afterwards. 
Preparation method: tomatoes
  • Blanch the tomatoes and peel off the skin.
  • Place in a vacuum sealer bag with the passion fruit juice and pull vacuum.
  • Put in the fridge for 4 hours.
  • Use an Excalibur to dry the tomatoes for 4 hours.
Preparation method: carrots
  • Peel three bunches of carrots with a Japanese vegetable slicer.
  • Put them in ice water.
  • Chop the carrots, transfer to a vacuum sealer bag with all the ingredients and pull vacuum.
  • Cook them in a water bath at 80°C for 6 hours.
  • Then blend the contents of the vacuum bag into a smooth purée. 
Finishing & preparation
  • Place the pork chin in a deep plate and finish with the jus.
  • Arrange the remaining components in a small bowl and garnish with basil cress and radicchio lettuce. 

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