Serves Six
Ingredients:
24 oz. Kurobuta tenderloins, trimmed, no fat
2 oz. "Umeboshi", large Japanese picked plums, approximately four pieces
6 Large shitake mushrooms, cut julienne-style
6 Purple fingerling potatoes
6 White fingerling potatoes
2 TBSP Butter
Ground pepper
Salt
Plastic wrap
Procedures:
• In a small stockpot, bring one gallon of water to 170 degrees
**IMPORTANT: The temperature of the water should not reach over 170 degrees at anytime.
• In another stockpot, boil fingerling potatoes in salted water until knife tender. Drain in a strainer and set off to the side.
• Take all of the plum's meat off of the seed of the umeboshi. Discard seed. Chop umeboshi to a paste consistency.
• Lay Kurobuta tenderloins out on plastic wrap, approximately 18 inches long.
• Pepper Kurobuta tenderloins. After the meat is peppered, rub the umeboshi paste on all sides of tenderloin.
• Roll tenderloin into the plastic wrap, tightly. Twist ends of plastic wrap roll and tie off each end with string or "twist-ties".
• Let the tenderloin cook in the 170 degree water, until the meat is firm to the touch (approximately 15 minutes.) Pull tenderloin out of the water and let rest for two more minutes. Snip one end of the roll and unravel pork from the plastic. After removing the plastic wrap, slice tenderloin roll into one-inch pieces and place on the side.
• Sauté the shitake mushrooms in one tablespoon of butter, and a pinch of salt and pepper. Blot on a piece of paper.
• Warm the peeled potatoes in one tablespoon of butter and a pinch of salt and pepper.
To Serve:
• Place shitake mushroom in the middle of the plate.
• Place a slice of pork onto the shitake mushroom and finish with potatoes around the meat and mushroom.