For the Peas:
- Place the cooked peas on a half sheet pan, and chill in freezer for at least 30 minutes.
- Purée the peas with the water, and season with salt to taste.
- Mix the kappa carrageenan into 14.5 oz of the pea purée and place in a small saucepan over medium-high heat. Bring to a boil, stirring frequently. Add more water if necessary; it should be the consistency of baby food.
- Once it boils, remove the pan from the heat and let the mixture cool. If it begins to firm up after it cools, add more water and stir it until it matches the consistency of baby food again.
- Then place the liquid into a plastic syringe.
- Place the frozen sheet pan on a flat working surface. With the filled syringe tip close to the frozen sheet pan, squeeze out one droplet at a time. The cold pan will cause the pea liquid to firm up.
- Collect the gelled pea liquid and hold cold. These gelled pea droplets will hold firm without melting up to 170°F. Cover the pan with plastic wrap.
For the Pea Risotto Cream:
- Combine all ingredients in a small saucepan and place over medium heat. Simmer for 5 minutes.
- Transfer the hot ingredients to a blender and purée on high speed until completely smooth.
- Season to taste with salt and hold hot for plating.
For the Crispy Pork:
- Sear the pork over medium-high heat on all sides in hot oil until golden brown.
- Chill until the internal temperature of the pork reaches 40°F or lower. Season liberally with salt and curry powder.
- Place the pork and 3 cups of water in a slow cooker and set at 150°F and cook for 16 hours. Remove from slow cooker and chill. If cooking sous vide: Place the seasoned pork in a sous vide bag and vacuum seal. Place the vacuum-sealed bag in a circulating water bath set at 150°F and cook for 18 hours. Remove the bag after cooking and chill.
- Preheat the oven to 150°F.
- Open the bag and shred the cooked pork by hand. It should be very tender and shred easily.
- Place the shredded pork on a baking sheet in a convection oven and dehydrate the pork until it is hard and crispy, about 48 hours.
- In a deep fryer set at 350°F or a saucepan filled with 1 qt of canola oil, fry the pork until light and crispy.
- Transfer to a pan lined with parchment. Season with salt to taste, and hold for plating.
For the Perfect Egg:
- Place the eggs in a pot of boiling water for 5 minutes. Remove with a slotted spoon.
- Carefully crack the cooked eggs while they are still hot, and place in a bowl. Carefully peel the shell off each egg.
- Gently remove the whites from the yolks with a spoon. Discard the whites.
If cooking sous vide: Place the eggs in a circulating water bath set at 147°F and cook for 1 hour. Carefully crack the cooked eggs while they are still hot, and place in a small bowl. Carefully peel the shell off each egg. Gently remove the whites from the yolks with a spoon. Discard the whites.
Finish the plate:
- Gently fold the cooked barley into the pea cream. Place this “risotto” into a serving bowl.
- Place the cooked egg yolk in the center of the bowl, on top of the barley/pea mixture.
- Top with the crispy fried shredded pork and scatter the pea droplets like cheese over the top.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2016.