Recipes > Karlo Evaristo > Pork Butt Steak with Ube Crisp & Corn Veloute

Chef Karlo Evaristo Pork Butt Steak, Ube Crisp, Corn Veloute, Micro Huacatay
Chef Karlo Evaristo Pork Butt Steak, Ube Crisp, Corn Veloute, Micro Huacatay

Pork Butt Steak with Ube Crisp & Corn Veloute

Micro Huacatay™

Micro Huacatay™

Huacatay is an herb from the ancient Inca empire. Used by indigenous people from Ecuador, Peru, Chile, Bolivia and Paraguay, the soft lacy leaves are highly aromatic with flavors of citrus, mint and tropical fruit. It is used like Cilantro for ceviche, chicken, fish, potatoes, soups and stews. Fresh Huacatay can be combined with cheese and even peanuts and chili to make a flavorful sauce for lamb or pork. It can be made into a fresh paste for many authentic Andean dishes. In addition to our Micro Huacatay™.

Pork Butt Steak with Ube Crisp & Corn Veloute

Ingredients

  • 6 oz Pork Butt Steak
  • 1 tsp Grapeseed Oil
  • 2 Tbsp Butter
  • Optional: 3 Thyme Sprigs, 1 clove Garlic, 1 Bay Leaf
  • 1 bunch Honshimenji Mushrooms
  • 2 cups Olive Oil
  • 1 tsp Honey
  • ½ tsp Sherry Vinegar
  • 1 whole Ube (purple yam)
  • 6 ears White Corn
  • 1 cup Heavy Whipping Cream
  • 1 oz Shallots (brunios)
  • ½ oz Garlic (brunios)
  • 1 pc Lime
  • 1/8 cup Fresh Origins® Micro Huacatay™
  • Sea Salt or any finishing salt

Instructions

PORK BUTT:
  1. Preheat oven to 275°F.
  2. Cut a 4-inch portion out of pork butt. Season with salt and pepper.
  3. Place in a wire rack and place in pre-heated oven until internal temperature reads around 135°F. 
  4. Heat up a cast iron pan and add 1tsp of grapeseed oil and 1tbsp of butter. Heat up butter until slightly browned. 
  5. Pull pork from oven and place into butter. Sear flat sides. Optional: add aromatics such as bay leaves, thyme, garlic. 
  6. Rest for 10-15 minutes.
HONSHIMENJI MUSHROOM:
  1. In a pot, heat up olive oil to 300°F. 
  2. Remove root ends from Honshimenji mushrooms and slowly poach in oil for 10-15 minutes, then remove from oil. 
  3. Heat up some butter in a pan, roast mushrooms for a few seconds add a honey and sherry vinegar, season with salt and pepper.
UBE CRISP:
  1. Peel ube with a mandoline and slice ube into super thin sheets. With a knife, chiffonade as thin as possible. 
  2. Drop in 300°F oil until bubbles disappear. 
  3. Fish out with a spider strainer and drain into paper towels. Season with salt. Reserve.
CORN VELOUTE:
  1. Remove corn from cob. Place kernels in a juicer. Pour juice into a pot, place on medium heat, stir constantly until the natural starch activates and thickens the juice. 
  2. In a separate pot, sweat shallots, garlic until super soft, about 20-30mins. 
  3. Add heavy cream and reduce. Place in a blender and puree cream mixture. Combine corn and cream mixture. Season with salt and a little lime juice.
FINISHING:
  1. Slice Pork, brush with roasting pan butter, season with sea salt.
  2. Add Fresh Origins® Micro Huacatay™ on top for a flavorful element to the dish.