战斧猪排

猪排
战斧猪排500克
红辣椒调味粉100克
蚝油50克
水40毫升
BBQ酱300毫升

炙烤樱桃番茄
带藤樱桃番茄1串
盐少许
黑胡椒磨粒少许
橄榄油少许

黄梨酸甜酱
切丁黄梨100克
糖50克
白醋20克
肉桂1/2根
八角2粒

香烤整颗蒜头
橄榄油400克
整颗蒜头200克
月桂叶1片
新鲜百里香1克
盐少许

焦糖酸柑
酸柑2粒

做法
1.准备战斧猪排:用调味料腌制后放入真空低温袋,真空低温68°C烹煮12小时,然后涂上烧烤酱碳烤猪排。
2.准备香烤蒜头:把整颗蒜头放在瓷盘上,加上少许盐、月桂叶和百里香,放入烤炉80°C烤2小时。
3.准备烤樱桃番茄:把番茄放在瓷盘上,加上少许盐和黑胡椒磨粒调味,撒点橄榄油,以180°C烤10分钟。
4.准备黄梨酸甜酱:热锅把糖融化成焦糖,加入肉桂支、八角、黄梨丁,最后慢慢加入白醋煮到成为糖浆。
5.准备焦糖酸柑:切掉酸柑的顶部,然后在热锅上炙煎至浅棕色。
6.摆盘时先放上战斧猪排、香烤蒜头、炙烤樱桃番茄。在战斧猪排淋上黄梨酸甜酱,焦糖酸柑后上桌。

Tomahawk de Swine

Pork Tomahawk
500g pork tomahawk
100g paprika
50g oyster sauce
40ml water
300ml BBQ sauce

Tian Vine Tomatoes
1 bunch tomatoes on vine
a pinch salt
a pinch crushed black pepper
a dash olive oil

Pineapple Chutney
100g pineapple diced
50g sugar
20g white vinegar
½ cinnamon stick
2 star anise

Whole Garlic Confit
400g olive oil
200g whole garlic
1 bay leaf
1g fresh thyme
a pinch of salt

Caramelized Lime
2 limes

Method
1. Preapare pork tomahawk: Marinate with seasoning and put into the vacuum pack, sous vide at 68°C for 12 hr. After that, char-grill pork tomahawk and glaze with BBQ sauce, set aside.
2.Prepare whole garlic confit: Place a whole garlic in a ceramic tray and add a pinch salt, bay leaf and thyme. Then confit in the oven at 80°C for 2hrs.
3.To prepare tian vine tomatoes: Put vine tomatoes in a ceramic tray and season with a pinch of salt, crushed black pepper and a dash of olive oil. Bake at 180°C for 10mins.
4.Prepare pineapple chutney: Heat sugar in a pot till caramelized, then add cinnamon stick, star anise and pineapple dice. Slowly add white vinegar and cook until syrupy.
5.Prepare caramelized lime: Slice off the top of each lime, then sear limes on a hot pan till lightly browned.
6.To assemble, place pork tomahawk, garlic confit, tian vine tomatoes on a serving plate. Put pineapple chutney on top of the pork tomahawk, garnish with caramelized lime and serve immediately.

食谱提供
名厨陈喜明
Chef Heman

本地知名“三项铁人”名厨陈喜明今年好事连连,他在2022年“世界美食奖项”(World Gourmet Awards 2022)被评为 “年度最佳西餐厨师”(Western Chef of the Year)。在庆贺的同时,他也推出第6本食谱书《Cooking under Soft Pressure》。除此,也出任著名餐馆集团--“囍宴”(Xi Yan @ Maxwell)厨艺运营总监,开始事业的新篇章。
本周和大家分享他新书里的食谱,大家可以尝试以低温慢煮美食,味道和口感更佳!
欲知更多精彩内容,可翻阅《优1周》。         
TEXT 若昕 PHOTOS Cooking under Soft Pressure