Passion Fruit Char Siu Presa Iberico
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Passion Fruit Charred Char Siu Presa Iberico with Soft Kabocha Squash Puree, Crunchy Kabocha Tempura, and Passion Fruit Herb Salad
Randomizer: Protein: Presa Iberico | Produce: Kabocha Squash | Equipment: Wet Grinder | Style: Crunchy and Soft | Wild Card: Passion Fruit
{Shirley Chung}: "Both of my grandmothers are like my teachers when it comes to food, and I have a vivid memory of making char siu pork with them. Char Siu pork is Southern China style roasted barbecue pork. I will make kabocha squash puree and a kabocha tempura. I will hit soft and crunchy in one dish." {Shirley Chung}: "I am going to make passion fruit glazed char siu pork. I am going to have my passion fruit marinade go into the wet grinder with aromatics. Using a vacuum bag to marinate is a quick way to let all the flavor penetrate the pork. My pork is marinated in less than one minute." {Shirley Chung}: "Inside my tempura batter, I mix in my secret weapon: vodka, in the wet grinder. When you are looking for crispiness, you want as much water removed from any batter as possible. Vodka helps do that." {Shirley Chung}: "I really want to play up the randomizer. This pork is going to saute so beautifully because it is so tender. Add the squash puree. So silky smooth. Traditionally, char siu is sliced into little pieces. That is always my favorite part." {Shirley Chung}: "Passion fruit honey glaze. I want to also reinforce the passion fruit, so I am making a passion fruit and honey glaze to use at the last minute. I am intentionally leaving the passion fruit seeds whole. So that is another crunchy element." {Shirley Chung}: "I am going to finish up the plate with a passion fruit herb salad. Placing tempura squash down first, nice and crunchy. Placing the sliced char siu pork onto the kabocha squash puree. Finishing with a little more glaze and my herb salad. My cancer friends, someone who can never taste again, it will mean so much for me to be a champion. I want to be here to win for them." Voiceover: "This is passion fruit charred char siu presa iberico with a soft puree of kabocha squash made with the fat from the iberico, and crunchy tempura of kabocha. A second glaze of passion fruit and honey was also drizzled on top of the pork. The passion fruit char siu glaze was mixed completely in the wet grinder. Tempura batter was also constructed entirely in the wet grinder."
Brooke Williamson: "So crunchy. I get a beautiful char on the outside of this really perfectly cooked piece of pork. Smooth puree with little bits of meatiness in it. The only thing I will say is that the passion fruit glaze on the outside of the pork, I wish it were a little bit stickier and grabbed onto the pork a little bit better."
Mei Lin: "I thought that this dish was so delicious. The soft puree of the kabocha squash is really delicious, and I just want another bite. Really spectacular."
Susan Feninger: "The wet grinder is an interesting piece of equipment that we do not often use that much in our kitchens here. To make this batter so perfectly is pretty mind boggling. The frisee and herb salad on top, I loved. I would have loved a tiny bit more of the passion fruit vinaigrette, which would have gone into the richness of the squash, but I love the idea of it. Great dish."
