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Marinare la pancia con la salsa di soja, lo zenzero, il lemongrass ed il sesamo per almeno 6 ore.
Una volta marinata, cuocere per 4 ore a 160° in forno intera con la marinata e 2dl d'acqua.
Dopo 4 ore togliere dal liquido di cottura, tagliare a cubetti e fare gratinare velocemente dalla parte della cotenna per renderla croccante. Tenere in caldo.
Per la crema di Topinambur, pelare e tagliare a cubetti o fettine il Topinambur, coprire con il latte, salare e pepare.
Una volta cotto, frullare con una parte di liquido fino ad ottenere una crema densa e liscia.
Per la schiuma, emulsionare con un mixer d'immersione il restante latte dove è stato cotto il topinambur.
Per la barba di frate, eliminare il pezzo di radice più il pezzetto di gambo più spesso, lavare in acqua e poi spadellare velocemente con un filo di olio di sesamo, sesamo bianco e un pizzico di sale fino ad ammorbidirli. I componenti sono ora pronti, basta impiattare e...buon appetito!
Pancia di maiale, crema di topinambur, barba di frate e croccante
RSI Food 03.10.2022, 12:00
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