Pork Hamonado

300 gm Pork jowl
300 ml Pineapple juice
400 ml Pork stock
60 ml soy sauce
3 pcs Bay leaf (dried)
2 pcs Star anise (whole)
10 gm ginger (slice)
80 gm onion (minced)
40 gm garlic (minced)
1/8 cup brown sugar
2 tsp peppercorn (slightly crushed)
1 tsp salt, sea
Pineapple Atchara
80 gm Pineapple, cube
10 gm Scallions, minced
15 gm Red Bell Pepper, brunoise
2 pcs Shallots, petals
15 gm Tomatoes, brunoise
30 gm Radish, slice (rondelle)
2 pc Green Finger Chili, sliced into rings (seed on)
1 tsp Black peppercorn (slightly crushed)
100 ml Vinegar
200 ml Water
3 tbsp Sugar
2 tps Salt
Sweet Potato Puree
750 ml Water
200 g Kamote (sweet potatoes)
½ tbsp. Salt
1 tbsp White Pepper
60 gm Butter, soften, cut into cubes
25 ml heavy Cream
2 to 3 strands of pansit pansitan (Peperomia pellucida)

Start first on the sweet potatoes by simply cooking it using the cold start method. Pour water into the pot about ¾ in and add the washed sweet potato (skin on) and start the fire. Cook until fork tender.

Prepare all the Mise en place needed for the pork. Clean and cut into desired shape (preferable as a slab) and season the pork jowl. Over high heat, put the oil and sear the pork evenly. Set aside.

In the same pot, reduce the heat into medium heat and sauté the onion until translucent. Add the ginger, garlic, star anise, bay leaf and peppercorn and sauté for 5 minutes. Adjust the temperature into low heat and add brown sugar. Caramelize the sugar.

Pour the pineapple juice, soy sauce, and pork stock into the pot. Return the seared pork jowl into the pot. Bring to a boil and let it simmer. Cover tightly and cook for 45 mins to 1 hour until tender. Flip every 15 minutes.

In a non-reactive saucepan, make a pickling solution by combining vinegar, sugar, water and salt in the pan. Over high heat, bring to a boil, stirring to dissolve the sugar and the salt. Reduce to low heat and allow to simmer for 3 mins.

Prepare the Mise en place of the atchara. Put the shallot petals and radish in two separate containers. Pour some of the pickling solution on to the radish and shallots. Combine the pineapple, red bell pepper, tomatoes, chili and scallions and pour over the rest of the pickling solution. Set aside.

Check the sweet potato if it is cooked (should be able to mash). Remove skin while still hot. Mash the sweet potato with a potato masher and let it go through a fine sieve. Cube the softened butter and then add it gradually. Continue to stir until the butter is completely incorporated to the puree and add a touch of cream until you get the consistency you prefer. Season with white pepper and salt. Cover and set aside until ready to use.

Check the pork to see if it is already cooked and tender, remove the pork and reduce the liquid until Nappe. Adjust the consistency with some stock if it is too thick. Strain and set aside.

How To Serve:

In your plate, place the sweet potato puree near the rim of the plate, and using an offset spatula, spread the puree across in one motion which creates a very elegant display of puree.

Layer the pineapple atchara on top of the puree. Place the pickled radish (3 pcs) in a window positioning. Place your onion petals (5 pcs) between the radishes and add some freshly cracked pepper on top. At the side of the atchara, place the pork hamonado, with the skin facing the rim of the plate. Pour a couple tablespoons of the sauce on top of the pork. Garnish the dish by placing the pansit-pansitan on top of the atchara.