What is soy in China by Victor 汪志诚 / Wang Zhicheng
Pork: 1 whole baby one
Thyme: 5g
Monutian pepper: 10g
Coriander seeds: 10g
Bay: 1
Star anise
Sichuan pepper: 10g
Water: 1kg
Salt: 15g
Garlic: 15g
Ginger root: 15g
Pork: 1kg hock
Soy Beans: 500g dry
Ginger: 30g
Victor 汪志诚 / Wang Zhicheng is one of the twelve S.Pellegrino Young Chef 2019-2021 finalists. Discover the full recipes of his Signature Dish, What is soy in China.
Toast the dry spices, then blend until you get a powder.
Prepare the marinade by mixing the salted water with garlic and ginger. Leave the pork to marinate overnight.
Sous vide 64℃, let it rest.
Take the skin and meat aside. Make like pork belly.
Add the soy milk mixed with salt. Cook over very low heat.
Carefully take on baking paper. Deheatdry for 5 hour.
Cook the pork shank with ginger in a large pot over high heat. When golden brown, add chicken broth, for 1 hour, add soybeans, cook until soft and then blender to a puree.
Cook the onion, add the chicken broth, butter, ham, chili and beans.