Pork pancetta with braised leek, celeriac puree and coriander sauce

Pork pancetta with braised leek, celeriac puree and coriander sauce

SERVES 4 165 minutes
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INGREDIENTS

For the dish

  • 720 gr. sautéed pancetta
  • 400 gr. celeriac puree
  • 200 gr. braised leek
  • 40 gr. green apple, cut into julienne
  • 120 gr. coriander sauce
  • 5 gr. chive oil
  • 2 gr. rosemary leaves

For the pancetta

  • 800 gr. pork pancetta
  • 400 gr. brine
  • 150 gr. beer
  • 30 gr. honey
  • 90 gr. butter
  • 20 gr. olive oil

For the braised leeks

  • 750 gr. leeks, white part, cut into 3 cm. pieces
  • 150 gr. chicken stock
  • 20 gr. white wine
  • 25 gr. butter
  • 10 thyme sprigs
  • 10 gr. olive oil
  • Salt

For the celeriac puree

  • 300 gr. celeriac, in 2 cm. cubes
  • 120 gr. milk
  • 170 gr. cream
  • 25 gr. butter
  • Salt

For the coriander sauce

  • 10 gr. garlic cloves
  • 100 gr. onion, thickly diced
  • 100 gr. carrot, thickly diced
  • 20 gr. cider vinegar
  • 5 gr. dried coriander
  • 600 gr. demi-glace
  • 50 gr. white wine
  • 20 gr. butter
  • Salt

DIRECTIONS

For the dish

Serve puree onto the plate. At random points of the plate, place the leeks and pancetta. Finish with the sauce, green apple, oil and rosemary.

For the pancetta

Marinate the pancetta in the brine for 24 hours.

Remove pancetta and dry very well.

Mix butter, honey, beer and olive oil and spread onto the pancetta.

Wrap tightly in parchment paper and bake in the over at 120°C for 5 hours.

Place in a baking dish and allow to cool at room temperature.

Cover with a piece of baking paper, place a second baking dish on top and weigh down with something heavy (e.g. tins).

Store in the fridge for 12 hours.

Cut the pancetta into 4 same size, rectangular pieces.

Place an non-stick frying pan over medium heat and sauté, skin-side down, until it forms a crispy crust and the pancetta heats through.

For the braised leeks

Place a pot over medium heat and sauté the leeks in the butter and olive oil.

Season with salt and add wine.

Add the chicken stock and thyme, cover and cook over very low heat until leeks soften.

For the celeriac puree

Place the milk, cream and celeriac in a pot, season with salt, cover and cook over very low heat until the celeriac has softened.

Mix very well in a blender, season again with salt, add butter and mix again. Pass through a fine sieve and keep warm.

For the coriander sauce

Heat a pot and sauté the vegetables until golden brown.

Add wine and vinegar, add the coriander and simmer until the liquid condenses to about 1/3 of its initial volume.

Add the demi-glace and continue to simmer until the sauce thickens.

Pass through a sieve, add the butter and combine well. Keep warm.

For the dish

  • 720 gr. sautéed pancetta
  • 400 gr. celeriac puree
  • 200 gr. braised leek
  • 40 gr. green apple, cut into julienne
  • 120 gr. coriander sauce
  • 5 gr. chive oil
  • 2 gr. rosemary leaves

For the pancetta

  • 800 gr. pork pancetta
  • 400 gr. brine
  • 150 gr. beer
  • 30 gr. honey
  • 90 gr. butter
  • 20 gr. olive oil

For the braised leeks

  • 750 gr. leeks, white part, cut into 3 cm. pieces
  • 150 gr. chicken stock
  • 20 gr. white wine
  • 25 gr. butter
  • 10 thyme sprigs
  • 10 gr. olive oil
  • Salt

For the celeriac puree

  • 300 gr. celeriac, in 2 cm. cubes
  • 120 gr. milk
  • 170 gr. cream
  • 25 gr. butter
  • Salt

For the coriander sauce

  • 10 gr. garlic cloves
  • 100 gr. onion, thickly diced
  • 100 gr. carrot, thickly diced
  • 20 gr. cider vinegar
  • 5 gr. dried coriander
  • 600 gr. demi-glace
  • 50 gr. white wine
  • 20 gr. butter
  • Salt

For the dish

Serve puree onto the plate. At random points of the plate, place the leeks and pancetta. Finish with the sauce, green apple, oil and rosemary.

For the pancetta

Marinate the pancetta in the brine for 24 hours.

Remove pancetta and dry very well.

Mix butter, honey, beer and olive oil and spread onto the pancetta.

Wrap tightly in parchment paper and bake in the over at 120°C for 5 hours.

Place in a baking dish and allow to cool at room temperature.

Cover with a piece of baking paper, place a second baking dish on top and weigh down with something heavy (e.g. tins).

Store in the fridge for 12 hours.

Cut the pancetta into 4 same size, rectangular pieces.

Place an non-stick frying pan over medium heat and sauté, skin-side down, until it forms a crispy crust and the pancetta heats through.

For the braised leeks

Place a pot over medium heat and sauté the leeks in the butter and olive oil.

Season with salt and add wine.

Add the chicken stock and thyme, cover and cook over very low heat until leeks soften.

For the celeriac puree

Place the milk, cream and celeriac in a pot, season with salt, cover and cook over very low heat until the celeriac has softened.

Mix very well in a blender, season again with salt, add butter and mix again. Pass through a fine sieve and keep warm.

For the coriander sauce

Heat a pot and sauté the vegetables until golden brown.

Add wine and vinegar, add the coriander and simmer until the liquid condenses to about 1/3 of its initial volume.

Add the demi-glace and continue to simmer until the sauce thickens.

Pass through a sieve, add the butter and combine well. Keep warm.

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@Yiannis Lucacos

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