Dish: “Chancho” – This delicious plate is a combination of Ecuadorian ingredients with culinary Asian techniques. My inspiration comes from a traditional Ecuadorian meal that is called ‘Fritada’, which combines pork, fried mashed potatoes with cheese, Andean corn and salad. We combined this tradition with techniques learned in China, during a culinary journey I made. What was the result? A delicious plate composed of smoked pork tenderloin marinated in 7 spices, mango, morocho porridge (a type of Andean corn) and chili oil. Delicious!
Featured Equipment: The Breville | Polyscience Immersion Circulator to sous vide the marinated pork tenderloin and the Breville | Polyscience Smoking Gun to smoke the pork tenderloin once it’s finished cooking.
by Chef Alejandra Espinoza
This recipe was made in partnership with Breville | PolyScience.
Marinated Pork
INGREDIENTS
- 2 kg. Pork Tenderloin
- 100 g. Soy
- 60 g. Honey
- 30 g. Smoked Aji Puree
- 20 g. Grated Ginger
- 20 g. Garlic
- 40 g. Plantain Vinegar
- 50 g. Fish Sauce
- 80. Rice Vinegar
- 40 g. Achiote Oil
- 0.005 g. Sweet Pepper
- 150 g. Water
- 100 g. Brown Sugar
- 15 g. Salt
METHOD
- Wet brine: We marinate a Pork Tenderloin with the previous ingredients for 8 hours.
- Sous Vide: Then we cook vacuum the Pork Tenderloin with its juices in the Sous-Vide Immersion Circulator at 60 degrees for 1h30. (So we place the Pork Tenderloin and its marinate in vacuum bags). After step 2, we place the preparation in an ice bath to stop the cooking process.
- Smoking: we take out the pork tenderloin from the vacuum bags and we place it in a cooking can. We smoke them at 180 degrees for 45 minutes in the professional kitchen smoker.
Morocho Porridge
INGREDIENTS
- 250 g. Morocho (Andean Corn)
- 1,000 g. Water
- 20 g. Salt
- 40 g. Scallion
METHOD
- Mix all the ingredients together with the long stem onion. Cook in a saucepan over medium heat for 15 minutes stirring regularly, it should be “al dente”. Strain, remove the onion.
Assembly & Plating
INGREDIENTS
- 250 g. Pork Tenderloin
- 100 g. Morocho Porridge
- 60 g. Remaining Pork Marinade
- 8 g. Green Mango Pickle
- 1 g. Greens
- 4 g. Onion Pickles
- 5 g. Chili Oil
- 8 ml. Lemon Juice
METHOD
- Brown the pork on each side for 30 seconds in the wood oven
- Heat morocho with chancho sauce, chili oil, and lemon.
- Put the morocho porridge as the base and place 8 slices of pork on top.
- Place green mango pickle in the form of flowers on the pork.
- Place a boquet of greens on top.
- Place 4 onion pickles on top of the greens.
- Give a final touch to the dish with chili and sumac.
