Comprehensive Recipe: Horse Sashimi Carpaccio and Ultimate Pork Sauté
Taught by a meat professional, this recipe features a refreshing horse sashimi carpaccio using fresh fruit, and an ultimate pork sauté made incredibly tender by the enzymes in maitake mushrooms and pears. By following these preparation methods and precise temperature control to bring out the natural flavors, you can enjoy top-tier gourmet meat dishes at home.
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🍳 Cooking Flow
【Carpaccio】Slice the vegetables and fruits, then arrange them on a chilled plate with the vegetables, horse sashimi, and grapes in order, topped with a special dressing. → 【Pork Sauté Prep】Sprinkle salt over minced maitake mushrooms, combine with grated pear and ginger, coat the pork, and seal in aluminum foil. → 【Resting】Warm the fish grill on low heat for 1 minute, turn off the heat, place the foil-wrapped meat inside, and let it rest in the residual heat (approx. 50°C) for 10 minutes. → 【Garnish】Make garlic oil over low heat, and in a separate pan, caramelize the figs using sugar and butter. → 【Sear & Finish】Sear the pork in the garlic oil until fragrant, coat with a soy sauce and brown sauce reduction, and serve with the figs.
Cooking Steps
Brief Cooking Order
【Carpaccio】Slice the vegetables and fruits, then arrange them on a chilled plate with the vegetables, horse sashimi, and grapes in order, topped with a special dressing. → 【Pork Sauté Prep】Sprinkle salt over minced maitake mushrooms, combine with grated pear and ginger, coat the pork, and seal in aluminum foil. → 【Resting】Warm the fish grill on low heat for 1 minute, turn off the heat, place the foil-wrapped meat inside, and let it rest in the residual heat (approx. 50°C) for 10 minutes. → 【Garnish】Make garlic oil over low heat, and in a separate pan, caramelize the figs using sugar and butter. → 【Sear & Finish】Sear the pork in the garlic oil until fragrant, coat with a soy sauce and brown sauce reduction, and serve with the figs.
Introduction
Taught by a meat professional, this recipe features a refreshing horse sashimi carpaccio using fresh fruit, and an ultimate pork sauté made incredibly tender by the enzymes in maitake mushrooms and pears. By following these preparation methods and precise temperature control to bring out the natural flavors, you can enjoy top-tier gourmet meat dishes at home.
Step 1
【Horse Sashimi Carpaccio】Remove the stems from the cherry tomatoes and cut them in half, then thinly slice the horse sashimi.
Step 2
【Horse Sashimi Carpaccio】Tear the lettuce into bite-sized pieces, soak in cold water, and remove the corn kernels from the cob using a knife.
Step 3
【Horse Sashimi Carpaccio】In a bowl, mix 4 tablespoons of Chinese-style dressing and 1 teaspoon of soy sauce to create the special dressing.
Step 4
【Horse Sashimi Carpaccio】On a thoroughly chilled plate, arrange the drained lettuce so it is higher in the back, then spread out the soaked sliced onion, corn, and tomatoes.
Step 5
【Horse Sashimi Carpaccio】Arrange the sliced horse sashimi over the vegetables, scatter the Shine Muscat (cut into thirds) and peeled Kyoho grapes, and drizzle with the special dressing and a pinch of salt to finish.
Ingredients List
Important Notes
【Horse Sashimi Carpaccio】Chilling your plate in the refrigerator beforehand will ensure a delicious result. Arrange the components with height in the back and lower in the front for a beautiful, three-dimensional presentation. 😀
【Selecting Pork for Sauté】Choose fresh pork with a large, solid center (thick lean part) where the fat is white and there is no visible liquid (drip) leaking. 💡
【Enzymatic Tenderizing】The protein-degrading enzymes in maitake mushrooms and pears are most active at about 50°C and deactivate above 70°C. Maintaining a temperature of around 50°C using the grill's residual heat is the key to making the meat incredibly tender (a toaster's residual heat can also be used as a substitute). ⚠️
【Dealing with Char】The maitake mushrooms on the surface of the pork may turn black while searing; if this bothers you, you can easily remove them with chopsticks. 🍳
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