Iberian Pork – Spanish Gastronomic Icon
Iberian pork, Spanish exquisite delicacy, will take centre stage at Le 188° Restaurant & Lounge, Harbour Grand Hong Kong, in November and December.
Iberian ham, also known as Jamón Ibérico, is believed to be the soul of Spanish cuisine. It is made of rare, black Iberico pigs unique in the south and southwest of Spain, and southwest of Portugal. In their final months of feeding, Iberico pigs are released to roam around the oak tree pastures, and their diet is mainly on acorns. Their ham is cured for at least 24 months.
Jamón Ibérico de Bellota – the finest and highest grading of Iberian ham – is selected to be used for this promotion. To allow the pigs to gain maximum weight, these specially chosen pigs can enjoy luxurious final months of life in a vast pasture the density of which could be as low as one per hectare. They are fed exclusively on acorns, and their meat will exude a slight aroma of acorns amid its sophisticated flavour. Bellota grade ham is dry-cured for 36 months. The interesting part of this curing process is it breaks down the fats, and turns the saturated fats into healthy mono-unsaturated fats. This transformation has also given an orchestra of flavours unique to Iberian ham.
From appetizer, main course to dessert, Chef Eric Heijkoop. Chef de Cuisine of Le 188° Restaurant & Lounge, has meticulously designed a menu that perfectly preserves the glamour of Iberian pork and ham.
Sous Vide 48 of Iberico Pork Belly with Mushroom Soy and Hibiscus is soft, juicy and filled with the essence of herbs after bathing in water precisely at 45°C for 48 hours. Thanks to the sous vide culinary technique. To spice it up, red wine braised pearl onions is blended with light red curry lentil jus. Thai basil and tomato salad are added at the final stage. Complex with refined texture.
Pan-fried Iberico Pork with Yakitori Grilled Pineapple is another showcase of sophistication in an elegant manner. Home-made pineapple curd and veal jus flow onto the surface of crispy Iberico pork and seeps into the meat layers. The result is a buildup of an intricate sense, yet lightened by the sweetness and sourness of the sauce.
Masterpieces do not confine in mains. Greek Yogurt Granita, Cantaloupe Sorbet with Aged Iberian Ham is the dessert that wins the heart of many. Chef Eric has carefully picked co-stars for the protagonist – green tea sponge with peach brulee and sour cream tapioca. An elaborated sensual experience.
A poetic menu that translates Spanish culture into verses of gastronomic flavours.
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Contact: Wings Mok – Director of Marketing Communications
Tel: 852-2121 2637
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