Credit to @whatstormeats Ibérico pork, katsuobushi broth, enoki

Credit to @whatstormeats Ibérico pork, katsuobushi broth, enoki

Gosh, what can I say about these pork chops other than how much I utterly adore them?! I marinated the chops overnight in koji which, as you may have read from a previous post of mine, is a total game changer. Not only does it give the most delicious, sweet and umami-laden crust, but it truly works wonders on fattier cuts – so these ibérico loin chops are the ultimate vehicle. Swimming in a deeply aromatic and flavoured broth made with dashi, katsuobushi and fresh ginger, the slightly nutty enoki were also plunged into the hot broth before serving with the stunning bright orange, soy-cured @cacklebean_eggs yolk which when mixed into the hot dashi, yields a gorgeously rich and tasty elixir.

Beautiful produce from top butcher @tcrippsybutcher at @nottinghillfishshop ?

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