Mock Tartufo Migas

By corlear

Ingredients

• For the belly pork slices:
• 1 14-oz chunk Iberian belly pork
• For the crunchy belly pork:
• 1 belly pork, 1/3" thick (see previous step)
• For the migas:
• 1 8-oz loaf
• 2 11/2-oz summer truffles
• To finish:
• 40 small leaves fresh chervil
• 3 tbsp tartufo oil
• 1 tbsp 0.4º oil
• water
• salt

Details

Servings 4

Preparation

Step 1

For the belly pork slices:
1. Soak the Iberian belly pork in cold water to remove the salt.
2. Cut the meat into 2¼ x 2¼" chunks and wrap in clingfilm.
3. Freeze to make it easier to cut.
4. Cut a 1/3" thick slice and Keep on one side.
5. Use the meat slicer to cut the meat into four thin slices, at least 1/10" thick.
6. Arrange on a piece of waxed paper.
7. Cut each slice into quarters

For the crunchy belly pork:
1. Cut a 1/3" thick slice and then cut this into 1/3 x 1/3 x 1/3" cubes.
2. Brown the cubes in a pan without any oil over a low heat.
3. Dehydrate them until they are completely dry and golden brown.
4. Drain the cubes and leave on kitchen paper.

For the migas:
1. Leave the bread to dry for 2 days in a cool, dry place.
2. Remove the crust from the loaf and only leave the crumbs.
3. Use your hands to break up the bread into ¾ to 1½" pieces.
4. Peel the truffles and use the meat slicer to cut them as thin as possible, ½ oz per portion.

Final Steps & Preparation:
1. Heat the 0.4º oil in a frying pan and brown 5½ oz of the migas (1½ oz per person) until they begin to turn golden brown.
2. Use a spray to hydrate the migas with water and stir. They should be crunchy on the outside and soft inside. Season with salt.
3. Once the migas are golden brown, add the truffle slices and then the tartufo oil. They should not be greasy.
4. Arrange 4 cubes of crunchy belly pork in a bowl and place a pile of migas on top of them.
5. Heat in the salamandra for 10 seconds.
6. Arrange 3 slices of belly pork and 10 small chervil leaves. Perfume with a little tartufo oil.