Wineshark Home Cooking - 47. Rice and Flesh

Pork Stock ingredients:

• Brandy - 120g
• Ruby port - 120g
• Red wine - 600g
• Pig bones - 1.6kg, chopped
• Pig tail - 1.2kg, chopped
• Pork fat - 100g
• Pork lean meat - 1.2kg, diced
• Onion - 900g
• Star anise - 10g
• Carrot - 900g, finely
• Mushroom - 240g, sliced
• Leek - 30g, diced
• Thyme - 15g
• Bay leaf - 2
• Parsely - 50g

Procedures:

1. Pour the brandy and port in a deep pan, cook over medium heat. Use torch gun to ignite the alcohol. Reduce the sauce to 120g.

2. Use the same method to reduce the red wine to 300g.

3. Pre-heat oven to 180 deg C, and place the bones and pig tail on a baking tray, turning over frequently until it turns golden brown.

4. Use the fat to saute the lean meat to brown color, and rest.

5. Put the remaining fat in a pan, then saute the onion and star anise to slightly caramelized. Add carrot, mushroom and leek to saute for another 5 minutes.

6. Pour the reduced sauce in a pot, then add the bones and meat, plus another 4.8kg of water. Cook and remove the foam on top, then add thyme and bay leaf. Stir well and cook for 2 hours.

7. Sieve the stock and then add parsley to soak for 10 minutes. Then sieve again and reduce the stock to 15% of its original volume, around 725g. 

Chicken Stock ingredients:

• Chicken - 2.9kg
• Carrot - 115g, finely
• Onion - 115g, finely
• Celery - 45g, finely
• Chives - 40g, finely
• Leek - 5g, finely
• Clove - 2
• Black pepper - 4g
• Thyme - 15g
• Parsley - 20g
• Bay leaf - 2

Procedures:

1. Place the chicken in a pot, cover with water and boil.

2. Remove the chicken flesh and wash under running water. Then put the meat in the pot to cook with 2.3kg of water. When starting to boil, remove the foam and cover with lid to cook for 1.5 hours.

3. Add the vegetables, clove and black pepper, then cover the lid and continue to cook for 30 minutes.

4. Add the herbs and soak for 30 minutes.

5. Sieve the stock and remove fat on top, producing 2.3kg stock.

Red Wine Sauce ingredients:

• Red wine - 295g
• Ruby port - 105g
• Carrot - 65g, finely
• Mushroom - 15g, finely
• Leek - 10g, finely
• Pork stock - 280g
• Black pepper - 0.5g
• Thyme - 2.5g
• Bay leaf - 1

Procedures:

1. Pour the red wine and port into a pot, then add carrot, mushroom and leek. When it starts to boil torch the sauce and reduce to 20% of original volume.

2. Add the pork stock and black pepper to cook for a few minutes.

3. Remove the pot from heat and add thyme to soak for 5 minutes.

4. Add bay leaf and soak for another 5 minutes.

5. Sieve the sauce for use.

Sour Butter ingredients:

• Onion - 265g, finely
• White wine - 500g
• White wine vinegar - 500g
• Unsalted butter - 665g, diced

Procedures:

1. Add the onion, white wine and white wine vinegar in a pot and heat over medium heat. Stir well until the onion is softened and reduced to about 230g.

2. Remove the pot from heat, then add the butter gradually and whisk until completely emulsified. Rest it for 15-20 minutes and then sieve, this would produce around 600g of sour butter.

Pork Tenderloin ingredients:

• Pork tenderloin - 1kg
• Grapeseed oil - 30g

Procedures:

1. Pre-heat the sous vide machine to 82 deg C.

2. Put the tenderloin in the sous vide bag. Add the grapeseed oil in the bag. 

3. Put the bag in the container for 8 hours, then put in a big bowl with iced water to cool.

4. When the temperature reaches 10-15 deg C, open the bag and take the tenderloin out. Cut into slices.

Risotto ingredients:

• Chicken stock - 485g
• Saffron 
• Extra virgin olive oil - 30g
• Arborio rice - 250g
• White wine - 90g

Procedures:

1. Heat the chicken stock till slightly boiled.

2. Put the saffron in a small bowl, then pour some stock to soak.

3. Use a big pan to heat with olive oil, then saute the arborio rice till smelling the nutty fragrance. 

4. Add white wine and when it is absorbed completely, add chicken stock. Continue to stir well using medium heat.

5. When most of the stock is absorbed, add the stock soaked with saffron. Take the pot away from heat.

Completion

• Chicken stock - 150g
• Risotto - 600g
• Mascarpone cheese - 90g
• Parmesan cheese - 35g, grated
• Sour butter - 210g
• Saffron - 30
• Salt
• Cream - 30g

Procedures:

1. Heat the chicken stock and then add risotto, using high heat.

2. Add the mascarpone and parmesan cheese, test the uniformity of the rice and add more stock if needed.

3. Remove from heat and add sour butter and saffron. Season with salt. Wrap with foil and rest for 1 minute.

4. Put the pan back on heat and add cream.

Serving

• Red wine sauce - 210g
• Pork tenderloin - 30 slices
• Risotto
• Red spinach

Procedures:

1. Use small heat to cook the red wine sauce to thicken, till it can coat the spoon.

2. Add the tenderloin to reheat.

3. Put the risotto on the serving bowl, then put slices of tenderloin on top in a circular shape. Pour a spoon of red wine sauce on top.

4. Add a red spinach for decoration.