Sign In:

Burnt Apple Crusted Akakuro-Buta Collar Butt

Read Other Version

Descriptions

Secret Location - Executive Chef Jefferson Alvarez

Ingredients

  • burnt apple1/2 cup
  • star anise3
  • thyme1 bunch
  • water1ltr
  • salt1/2 cup
  • brown sugar1 tbsp
  • cinnamon1/2 tsp
recommended wingtat product

Directions

  • For burnt apple mixture Slice one Granny Smith apple. Add 1/2 teaspoon of cinnamon. Bake at 375 degrees until dark. Remove from oven and let it air dry and cool. Grind the apple in a spice grinder.
  • Prepare marinade by adding brown sugar and salt to one litre of cold water. Mix well.
  • Submerge collar butt in marinade and leave for three hours.
  • Remove collar butt from mixture. Rinse off marinade with cold water then pat dry gently with paper towel.
  • Put grinded burnt apple in a separate bowl, soak in the collar butt and let it absorb the mixture.
  • Heat a small amount of cooking oil over high heat. Add thyme and star anise. Add collar butt and sear each for side 3 minutes. (Sear longer for well done pork.)
  • Rest for 2 minutes. Slice the collar butt into thin slices and serve.
  • Garnish any way you prefer (Chef Alvarez used organic vegetables as garnishing).