Iberian Bacon Turnovers with Summer Truffle in Charcoal Oil

By corlear

Ingredients

• For the charcoal oil:
• 6.6 lb holm oak wood
• 2 cups sunflower oil
• For the Iberian belly pork slices:
• 1 chunk Iberian belly pork (12-14 oz)
• For the truffle slices:
• 1 11/2 oz summer truffle
• salt
• charcoal oil (see previous step)
• For the Iberian bacon and truffle turnovers:
• 12 Iberian belly pork slices (see previous step)
• 12 truffle slices (see previous step)
• For the spring onions:
• 6 spring onions
• For the meat stock:
• 2.2 lb veal knucklebone
• 2.2 lb veal blanquette
• 121/4 oz onion
• 51/4 oz carrots
• 51/4 oz leeks
• 2 oz ripe tomato
• 4 1/2 cups red wine
• 1/2 cup sugar
• 4 tbsp 0.4º olive oil
• 10 cups water
• For the charcoal and meat sauce:
• 1/2 cup reduced meat stock (see previous step)
• 3 tbsp charcoal oil (see previous step)
• cornflour
• salt
• For the yolk sauce:
• 8 tbsp pasteurized egg yolk
• For the bread scarf:
• 1 oven-ready 6" baguette

Details

Servings 4

Preparation

Step 1

For the charcoal oil:
1. Burn the wood until all that is left are the embers.
2. Put the oil in a metal dish and plunge it into the embers.
3. Leave to infuse for at least 12 hours.

For the Iberian belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into 3" x 2" chunks and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Using the finest setting, use the meat slicer to cut the meat into very thin slices, at east 1/10" thick.
5. Spread on waxed paper

For the truffle slices:
1. Clean and peel the truffle.
2. Use a truffle slicer set at 1/10" to cut 12 truffle slices.
3. Spread them out to season them and cover with charcoal oil.

For the Iberian bacon and truffle turnovers:
1. Put a truffle slice on top of each belly pork slice and on one side.
2. Fold the belly pork slice over the truffle until you have perfect 1¼" squares.
3. Cut the paper around the turnover, making sure that it is stuck to the turnover to make it easier to handle.

For the spring onions:
1. Blanche the spring onions. Drain and freshen.
2. Divide them in half vertically. It is very important to keep the shape of the spring onion.
3. Choose the onion layer that measures 2 x 1¼". Remove it and keep the stalk to fill with the egg yolk.

For the meat stock:
1. Add the sugar to the red wine and reduce it by half. Keep to deglaze the frying pan used to seal the blanquette.
2. Brown the veal bones in the oven at 355ºF.
3. Cut up the veal blanquette into pieces, 4" long and 2/3" wide. Seal in a little oil over a high heat. The meat should be golden on the outside, but raw inside. Deglaze with the wine.
4. Cut the vegetables into small pieces. Brown on the oven in a little oil at 300ºF.
5. Once they begin to brown all over, add the tomato quarters. Continue cooking until the juices have come out of the tomato and the vegetables are golden brown.
6. Put all the ingredients in a pressure cooker. Cover with cold water and cook over a medium heat. Whisk constantly.
7. Once the liquid has started to boil, lower the heat so that it simmers for 6 hours.
8. Strain and leave to cool so the fat solidifies. Scrape it off.
9. Reduce until you have a tasty, thick stock. Strain.

For the charcoal and meat sauce:
1. Slightly thicken the meat stock with the cornflour
2. Season with salt and strain.
3. Split the meat stock with the charcoal oil.
For the yolk sauce:
1. Sieve the eggs and put in a baster.

For the bread scarf:
1. Trim the baguette into 6" long rectangles.
2. Freeze the baguette and use the meat slicer to vertically cut thin strips (1/10" thick).
3. Fold the slice of bread in half into the shape of a scarf
4. Place in the flexipan, making sure that it is loose and with as much air as possible.
5. First bake at 225ºF for 10 minutes so that it dries.

Final Steps & Preparation:
1. Arrange three crispy bread scarves in the shape of a triangle on a plate.
2. Heat the truffle raviolis in the salamandra for 3 seconds. The wax paper should be facing upwards to make them easier to remove.
3. Place a truffle ravioli on each scarf.
4. Seal the spring onions on the hollow side.
5. Lean 3 spring onions against the scarves with the hollow side facing outwards.
6. Fill ¾ of the spring onions with the egg yolk sauce.
7. Put in the salamandra for 4 seconds until the ravioli fat is transparent.
8. Drizzle with the hot sauce, making sure you do not touch the bread. Finish filling the spring onions with egg yolk sauce.