Uni Chicharrón, Cucumber Relish, and Habanero Purée

Adapted by StarChefs.com
February 2015
Yield: 4 servings

INGREDIENTS:

Chicharrón
120 grams pork skin with fat
4 liters water
oil for deep frying
Cucumber Relish
40 grams small diced Persian cucumber
10 grams minced and blanched elephant garlic
10 grams minced red onion
5 grams minced cilantro stems
2 grams zested ginger
15 grams cold-pressed olive oil
20 grams key lime juice
salt
Bone Marrow-Habanero Purée
10 grams olive oil
50 grams small diced onion
100 grams beef bone marrow
1 habanero, charred and deveined
salt
To Assemble and Serve
150 grams Maine uni, chilled
Delfino cilantro

METHOD:

Chicharrón

Heat oven to 105°C. Set a wire rack over a baking sheet. In a pot, combine water and pork skin, and boil 1 hour; drain. Cut pork skin and fat into 3 long strips. Slide a knife down each strip to remove the fat. Place skin fat-side down on wire rack. Bake until skin is dried, about 6 hours.

In a separate pot, heat oil to 190°C. Fry dried pork skins until they puff up. Remove from oil and drain on paper towels. Season with salt while still hot. Let cool completely. Store in airtight container.   

Cucumber Relish

In a bowl, combine all ingredients and season with salt. Cover and refrigerate.

Bone Marrow-Habanero Purée

Heat oven to 230°C. On a sheet tray, roast bones 15 minutes. Scoop out marrow and place in a blender. In a pot, heat oil and deeply caramelize onion. Transfer onion to blender with marrow and add habanero; purée. Season with salt. Hold at room temperature.

To Assemble and Serve

Place Chicharrón on serving plate. Drain Cucumber Relish, and spread on top of Chicharrón. Drain uni, placing it on a paper tower to absorb all the excess liquid. Place uni on relish. Dot the Bone Marrow-Habanero Purée onto the plate. Garnish with cilantro.