MENÚ EN RETROSPECTIVA | Pork belly

Pork belly en adobo filipino

Pan de coco y remolacha al vapor - vegetales encurtidos en vinagre de pajuil

Año 2011 - Este plato entró en el menú en el año 2011, se trataba de un pan de coco cocinado al vapor, con panza de cerdo marinada en un adobo típico de Filipinas a base de salsa de soya, vinagre, laurel, azúcar de caña, pimienta y cebollines, acompañado de vegetales encurtidos.  En el 2018 en el restaurante Maido de Lima, probé un plato similar que inmediatamente me lo trajo a la memoria, la particularidad de éste era que el pan era de remolacha.  Recordando esta historia, la versión del pan para éste menu, está elaborado con coco y remolacha y los vegetales están encurtidos en vinagre de Pajuil y se adereza con una mayonesa de ají amarillo heirloom local.

PORK BELLY in phillipine ADOBO

KETEMBILLA molasses - NUTS - pomegranate 

 

Year 2012 - While studying culinary arts, I was also studying journalism at the University of Buenos Aires and did a gastronomic journalism seminar with the renowned journalist Victor Ego Ducrot, author of great books such as flavors of history and the flavors of the homeland. One day he told me, "I'm going to take you to the best restaurant in Buenos Aires", it was a small Persian food restaurant on the outskirts of Buenos Aires. There, the owner showed me all the spices they used and told us the history and origin of their emblematic dishes. That night I tried Fasenjan for the first time, a stew made with pheasant, with a sauce made of walnuts and pomegranates. It was the first great gastronomic experience I had in my life and that dish stayed in my memory forever. We prepare it as a special with different meats in San Patricio and in this menu, we do it with rabbit and a molasses that we prepare with fresh gooseberry juice.