Analogy

Analogy

Jose Lorenzo Morales is one of the twelve S.Pellegrino Young Chef 2021 finalist for Pacific Region. Discover the full recipe of his Signature Dish, Analogy.

29 January, 2020
Average: 1.7 (12 votes)

serves for

5

total time

5 HR 30 MIN

ingredients

For the Pandan Rice Cracker
Rice Vinegar
320g
Water
1000ml
pandan
4 Leaves
For the Kinilaw na Buko
coconut vinegar
150ml
Star Anise
3pcs
panucha
15g
Coconut
300g
For the Latik Caramel
latik cream
250g
Coconut Milk
250g
Lemon Balm
15g
latik oil
30ml
For the Tamarind Powder
Deseeded Tamarinds
200g
For the Rice Paste
Rice Vinegar
300g
Salt
6g
santol skin
100g
For the Toasted Rice Oil
Coconut Oil
100ml
toasted rice
150g
For the Inihaw na Dahon
Rosemary
6 sprigs
Sweet Potatoes
100g leaves
Salt
2g
Calamansi juice
30ml
For Taro Leaves
Taro
100g leaves
Vegetable Stock
300ml
Bay
7 barks
For the Paitom
Coconut
1pcs mature
For the Peanut Mousse
Vegetable Stock
800ml
Salt
8g
Peanuts
400g
Toasted Rice Flour
150g
For Anatto Oil
Rapeseed Oil
270ml
Toasted Anatto seeds
45g
Curry Leaves
15g
Coriander
45g toasted
Garlic
90g
Peppercorns
25g seeds
For the Shrimp Bagoong Paste
Shrimp Paste
450g
Curry Leaves
40g fried
Star Anise
3 pcs
Coriander Seeds
80g
For the Roasted Lechon Pork Belly
Pork Belly
800g
Lemongrass
100g
Garlic
150g
Chili Pepper
50g
Bay
6
Ginger
80g
Annatto
40g

Step 01

The Pandan Rice Cracker

Rinse the rice grains for 3 times just to wash away excessive starch. Cook the rice with water layered with the Pandan Leaves. Boil the rice until it gets overcooked similar to porridge.

When the rice is overcooked, take out the Pandan Leaves. While hot, transfer the rice into a Thermomix at process until smooth. Spread the paste on a silicon mat and dehydrate at 50 Degrees Celcius Until dry yet Workable for 3 hours.

Heat up Oil in a deep Pot at 190 Degrees Celcius. Deep fry Crisps until it reacts and puffs in 10 seconds not any longer. Dry on chucks/paper towels. Immediately season with a light touch of salt.

Step 02

Kinilaw na Buko

Using a hard spatula, Carve out the meat from a young coconut. 

With a 1 inch Ring cutter, cut of 9 pieces of Coconut meat. In a pot, temper the vinegar with Panutsa until it is completely dissolved. Infuse the Star Anise.

Pickle the Coconut meat. Using a vacuum machine, compress the meat at maximum suction to integrate the acids to the pulp. Store for assembly.

 

Step 03

Latik Caramel

In a medium pan simmer, the coconut cream until it coagulates. Once the cream has split,  continue stirring using a whisk to finely separate the mixture.

When it begins to carmelize, strain out the oil to be used for garnish in the later process.

Glaze the caramelized coconut cream with coconut milk and simmer until it softens. Reduce the mixture until it reaches a viscous consistency

Blend the mixture at high speed and strain with a fine mesh.

Transfer to a squeeze bottle and leave at room temperature. Standby for garnish.

Step 04

Buro Fermented Rice Paste

In a large bowl, mix cooked rice, Santol skin, and 2% salt. Transfer the mixture in a vacuum bag and seal at maximum suction. Let it ferment for 7 days at 21 degrees Celcius.

Take out the Rice and Sautee with Tomatoes, Garlic, and Spanish Onions.

Let the buro rest for 10 minutes and transfer to an air-tight jar for storage ready for serving.

Step 05

Tamarind Powder

Clean the tamarinds, discard the shells.

Lay the Tamarinds on a tray sheet and dehydrate the pulp at 43 degrees Celcius until it has fully dried overnight.

Blend the pulp and sieve. 

Transfer to a container and store for serving.

Step 06

Toasted Rice Oil Recipe

Toast the long-grain rice on a pan over medium heat until it mallards to Golden Brown.

Once it has colored, transfer it to a cool flat tray. Blend the toasted rice until fine with a Vitamix and sieve.

Emulsify the rice flour with oil at 42 degrees Celsius for 30 minutes

Strain the oil and store it for assembly of the Barbecued leaves.

Step 07

Inihaw na Dahon

Sort out the three leaves.

On a clean surface, start with the fermented sweet potatoes. Lightly brush with toasted rice Oil.

Top with the braised Taro leaves

Surmount with roughly chopped Rice Paddy and a thin layer of rice paste.

Repeat the process beginning with the sweet potato leaf.

From the stem of the leaves, roll it inwards assuring it is compact and tight to retain a good shape.

Using the Bay Leaf Bark, impale the roll near the end of the tip to avoid excessive bunt ends.

Store in a tray lined with damp chucks or paper towels and cover with damp chucks and keep in chiller prepared for serving.

 

Step 08

Paitom Burnt  Mature Coconut Meat

Crack the Coconut shell in half.

Strain the juice and reserve for another preparation.

Grill the coconuts on both sides over high heat charcoals until the whole surface is burnt out.

Let the shell cool.

With an oyster knife shuck out the pulp and lightly scrape off the black ends of the meat.

use a mandoline to shave the meat at 1/16 inch thickness.

Place in a container with damp cloth and store in the chiller prepared for serving.

 

Step 09

Peanut Kare Mousse

Soak roasted Peanuts with Pork stock overnight.

Blend and Sieve the next day.

In a pan. Temper the peanut milk with annatto seeds, Coriander seeds, and Turmeric for 30 minutes

Add the toasted rice flour and whisk until it changes consistency and season with salt.

Strain over a fine mesh and transfer to a Siphon and charge twice

Keep in a warm circulation bath at 43 Degrees Celcius.

Step 10

Annatto Oil

Heat up coconut Oil, peeled Turmeric, and curry leaves at 80 Degrees Celcius in a Thermomix.

Blend at high speed for 2 minutes

Transfer to a pot, heat the mixture at 65 Degrees Celcius, and add Annatto Seed, Coriander Seeds, Peppercorns, and Peeled Garlic. Infuse for 30 minutes

Strain out and transfer to a squeeze bottle.

 

Step 11

ShrimpBagoong Paste

Sautee young Shrimp paste with fried curry leaves, Star anise, coriander seeds on medium heat just enough to lightly carmelize the paste.

Process the paste at high speed for 2 minutes

Finish with Coconut cream and mix

Transfer to a squeeze bottle ready for serving.

Step 12

Roasted Lechon Pork Belly

To make the marinade:

Finely chop all ingredients mentioned in the recipe list. 

Apply the marinade to the flesh of the pork except for the Pork skin.

Pierce the skin of the pork with the meat tenderizer.

Rub the skin of the pork with salt to remove residual fluids and let it dry overnight and one over a week beforehand.

Begin to cook the pork belly over charcoals at light heat of 90-100 Degrees Celcius.

Slowly cook the belly while consistently turning focused on the skin side first until it begins to crisp.

After, flip the belly and focus on the flesh side and cook through.

Brush young Coconut juice around the flesh every 10 minutes to keep it moist.

 

Step 13

Preparation:

To Serve the Pinais:

Using the coconut bowl, place a dot of Latik Caramel on the center, place a teaspoon of coconut oil besides the Latik.

Top with the fried Pandan Cracker and dust with Tamarind powder.

To Serve the Dahon Barbecue

Grill the leaf roll on both sides applying light heat.

Brush the roll with Rice oil.

Once the exterior of the roll is maillarded, transfer to a tray, glaze with Calamansi Juice and salt.

Plate on the center and dust with toasted rice oil.

To serve the Lechon

Flash the belly in the oven at 160 degrees, glaze the flesh with the Pork Jus and cook over charcoal with the skin facing the charcoal.

Cook until skin crisps and portion evenly. Place one portion of pork on the left side of the plate.

Top with burnt Paitom and season with salt.

Place two tablespoons of Annatto Oil on the center of the plate, add the Peanut Mousse on the side of the plate, garnish with fine cuts of Bay leaves, Calamansi leaves, and Kaffir leaves.

Below the peanut, mousse place a 5gram dot of bagoong paste.

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