33 West 8th St at MacDougal St
New York, NY 10011
Boar Loin, Boar Ragout, Vermicelli, Bok Choy
Chef Akhtar Nawab of Elettaria – New York, NY
Adapted by StarChefs.com May 2008
Step 1: Place boar shoulder in CVap. Set to 180˚F and level 3 browning and cook for approximately 9 hours. Step 2: Portion the boar into 7 ounce portions and place in the CVap set to 120°F and 0 browning and cook for at least 50 minutes. Step 3: Cook and strain vermicelli; mix with boar shoulder. Blanch and shock bok choy. Step 4: Slice boar loin and plate.
Increased moisture retention
Enhanced textural quality
Concentrated flavor retention
Boar Loin, Boar Ragout, Vermicelli, Bok Choy Chef Akhtar Nawab of Elettaria – New York, NY
Adapted by StarChefs.com
Yield: 6-8 Servings
16 ounces boar shoulder, diced medium
Zest of 2 oranges (no pith)
1 carrot, diced medium
2 stalks celery, diced medium
1 large onion, diced medium
16 ounces Red Wine
2 garlic cloves
6 Tablespoons olive oil
4 Tablespoons ground toasted cumin
4 quarts chicken stock
4 ounces butter
4 sprigs thyme
28 ounces boar strip loin
12 ounces vermicelli rice noodles
4 bunches baby bok choy
For the Boar Ragout: Set the CVap to 180˚F doneness and 3 browning. In a hot pan, sear the diced boar shoulder until well caramelized. After searing all the shoulder meat add the carrot, celery, onion, and aromatics to the pan and sweat. Season with cumin seed. Add the red wine, then bring to a simmer and reduce by half. Next, add the seared boar meat back to the pan and then cover with the chicken stock. Bring back to a simmer. Cover tightly with aluminum foil. Place the pan in the pre-heated CVap to cook overnight or approximately 9 hours. When the meat is fork tender, remove it from the braising liquid to cool, reserving the braising liquid on the side. Pull apart the braised meat. Return the picked meat back to the braising liquid in a large sauce pot and simmer together until the flavors are well developed. Season with more cumin if necessary.
For the Strip Loin:
Portion the boar into 7 ounce portions and place in the CVap at 120˚F doneness and 0 browning.
Leave for at least 50 minutes.
For the Vermicelli Noodles:
Cook them in boiling, salted water for 3 minutes. Strain, cool, and toss with vegetable oil so that the noodles don’t stick together.
For the Bok Choy: Blanch the baby bok choy in boiling salted water for about 90 seconds so that it still retains some crisp texture. Shock in ice water to stop from cooking.
To Assemble and Serve:
Remove one portion of the par-cooked boar loin from the CVap. Sear on all the sides with butter and thyme. Remove to rest. Heat the boar ragu and fold together with the noodles. Heat the blanched bok choy in butter and season with salt. Remove and drain and excess butter. Spoon a portion on the noodle and boar ragu in the middle of the plate. Scatter the bok choy over the noodles. Slice the roasted loin and lay over the noodles and bok choy.