Stuart Ralston is the executive chef and owner of four Edinburgh restaurants - Aizle, Lyla, Noto and Tipo. He has kindly shared this recipe, featured in his recent cookbook Catalogued Ideas And Random Thoughts: A Cookbook, for the ultimate dinner time showstopper. Grab your Chef's Knife, clear off the kitchen counter, and pencil your favourite people in for dinner...
Iberico presa is a fantastic cut of meat. It’s cut from just below the tenderloin in the shoulder area and is sourced from acorn-fed pigs raised on sustainable farms, which gives it a rich and very nutty flavour. Keep it pink – around 62 to 65°C – and let it rest a decent amount of time to retain its juices. At Noto we source ours from Alternative Meats.
Serves 4
Ingredients
- 400g Iberico presa
- Salt
- 80g vegetable oil
- 60g unsalted butter, diced
- 2 sprigs of thyme
- 1 recipe Apple Gastrique (see below)
- 1 recipe Nahm Jim (see below)
- 100g radishes, shredded
- 5g shiso
- 5g purple shiso
- 1 recipe Tamarind Compote (see below)
Method
Preheat the oven to 180°C. Season the presa with salt. Heat a heavy frying pan and add the vegetable oil, then sear the meat until it is caramelised and golden all over. Add the butter and thyme to the pan and spoon it over the meat for 2 to 3 minutes, keeping the butter moving all the time so it doesn’t burn. Place the pork in the oven for 5 minutes, until it has an internal temperature of between 58 to 60°C. Rest for 6 to 7 minutes, then brush the meat with apple gastrique. Slice the meat thinly into four slices. Top with half of the nahm jim dressing and layer some of the radishes on top, then add some more nahm jim and some shiso and purple shiso leaves. Place a spoonful of the tamarind compote on the side.
Apple Gastrique
Makes approx. 250g
- 500g apple juice
- 50g brown sugar
- 100g chardonnay vinegar
- Salt
In a pot, reduce the apple juice with the sugar until it reaches a tacky consistency. Deglaze with vinegar and season.
Nahm Jim
Makes about 100g
- 2 jalapeño chillies, deseeded and chopped
- 1 garlic clove, chopped
- 25g palm sugar
- 15g fish sauce
- 50g coriander, washed (leaves and stems)
- 25g lime juice
Blend the chilli, garlic and palm sugar together in a small food processor to make a paste. Add the fish sauce and coriander and pulse to incorporate. Add the lime juice and pulse to form a fine watery sauce. Season as necessary.
Tamarind Compote
Makes about 250g
- 230g seedless tamarind pulp
- 150g water
- 25g palm sugar
- 5g caster sugar
- 10g garam masala
- salt to taste
Place the tamarind pulp in a small pot and cover with the water. Boil for 20 minutes, then add the palm sugar, caster sugar, garam masala and salt and cook for 5 minutes until it has reached a thick chutney consistency. Transfer to a bowl and serve cold.
To hear more from Stuart and the team at Noto, follow them on Instagram or book a seat at the restaurant.