Egg with Iberian Pork Belly sous vide

  •  Egg with Iberian Pork Belly sous videEi Diegodato
Diego Dato
Level of difficulty:

Mushroom broth:
10 kg chicken carcass
6 kg duck
4 onions
7 carrots
2 stalks of leeks
400 ml soy sauce
500 ml white wine
500 ml red wine
15 black peppercorns
40 l mineral water
400 g dried mushrooms

Pork belly (sous vide):
1 Pork belly or beacon,
2 kg salt
1 kg sugar
100 g paprika powder

Egg (sous vide):
1 egg

100 g quinoa
500 g chicken stock


Mushroom broth:
Free chicken carcasses and duck from rump, lungs and heart. Spread evenly on Gastronorm trays and heat at 200 °C in the oven until they begin to brown. Add the diced vegetables and roast until golden brown.
Add wine and soy sauce in the last 5 minutes.
Add chicken carcasses and duck with 40 l of mineral water into a large saucepan, heat trays on the stove to remove any caked-on residues and let the soy sauce and wine boil down. Pour the liquid into a saucepan, add the peppercorns and cook for 12 hours. Skim off any foam repeatedly.
After 12 hours, strain the broth, add the dried mushrooms and leave to soak for 1 hour. Then pour through a sieve and cool. After cooling, skim off the fat and store.

Pork belly (sous vide):
Mix sugar, salt and paprika, cover with pork belly or pork bacon and leave to simmer for 1 hour.
Cook for 24 hours at 65 °C in the water bath of the fusionchef sous vide cooker. Cool in ice water and set aside.

Egg (sous vide):
Cook the egg Sous Vide at 64 °C in the water bath of the fusionchef sous vide cooker water bath for 20 minutes and cool it.

Cook the quinoa in the poultry stock for 30 minutes until soft and dry. Dry thoroughly on paper towels, spread on baking paper and store in a dry place for 24 hours.
Fry each small amount of quinoa at 160 °C in sunflower oil golden yellow until the grains puff up. Drain on paper towels, salt and keep warm.

Add the egg and pork cubes together with the hot stock in a deep dish or bowl. Place fine pork slices on top and garnish with sautéed mushrooms.

This recipe was kindly provided by Diego Dato.