Egg with Iberian Pork Belly sous vide

Mushroom broth:
Free chicken carcasses and duck from rump, lungs and heart. Spread evenly on Gastronorm trays and heat at 200 °C in the oven until they begin to brown. Add the diced vegetables and roast until golden brown.
Add wine and soy sauce in the last 5 minutes.
Add chicken carcasses and duck with 40 l of mineral water into a large saucepan, heat trays on the stove to remove any caked-on residues and let the soy sauce and wine boil down. Pour the liquid into a saucepan, add the peppercorns and cook for 12 hours. Skim off any foam repeatedly.
After 12 hours, strain the broth, add the dried mushrooms and leave to soak for 1 hour. Then pour through a sieve and cool. After cooling, skim off the fat and store.

Pork belly (sous vide):
Mix sugar, salt and paprika, cover with pork belly or pork bacon and leave to simmer for 1 hour.
Cook for 24 hours at 65 °C in the water bath of the fusionchef sous vide cooker. Cool in ice water and set aside.

Egg (sous vide):
Cook the egg Sous Vide at 64 °C in the water bath of the fusionchef sous vide cooker water bath for 20 minutes and cool it.

Quinoa:
Cook the quinoa in the poultry stock for 30 minutes until soft and dry. Dry thoroughly on paper towels, spread on baking paper and store in a dry place for 24 hours.
Fry each small amount of quinoa at 160 °C in sunflower oil golden yellow until the grains puff up. Drain on paper towels, salt and keep warm.

Add the egg and pork cubes together with the hot stock in a deep dish or bowl. Place fine pork slices on top and garnish with sautéed mushrooms.

This recipe was kindly provided by Diego Dato.