Farmhouse pork loin glazed with eel, Rudy's mushrooms and Julie's seaweed

2/2/24, 8:30 AM

Chef Clément Torres, winner of the Dotation Gault&Millau, gives us his tips for a successful land-sea recipe.

This recipe by Clément Torres, chef at Saba restaurant in Annecy, is from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 25 min
Rest : 12 h
Cooking time: 13 h

Ingredients for Clément Torres ' glazed pork loin

1 free-range pork loin, 600-800 g

For the marinade/bouillon

1 smoked eel
2 onions
1 garlic clove
1 clove
1 cardamom
½ star anise
2 pieces kombu seaweed (20-30 cm)
25 cl sweet soy sauce
100 g dulse seaweed
100 g wakame seaweed
100 g sea beans (seaweed)
200 g oyster mushrooms

For the shiso oil

5 shiso leaves
10 cl grapeseed oil

For the glaze

Smoked eel skin and head
15 cl sake
15 cl mirin
10 cl soy sauce

For the dressing

Katsuobushi (dried, fermented and smoked bonito flakes)
Nori seaweed

Steps for Clément Torres ' glazed pork loin

Prepare the marinade (the day before): place the pork loin in a casserole dish with the garlic, onions, cloves, cardamom, star anise, a piece of kombu, sweet soy sauce and a few pieces of smoked eel. Add water, cover and cook at 80°C for 12 hours.
Prepare the shiso oil (the day before): blend and heat the grapeseed oil and shiso leaves in the Thermomix at 80°C (speed 4, for 6 min) (or carry out the steps in succession if you don't have a food processor). Strain and leave to infuse overnight. The next day, filter and pipette. Set aside.
Remove the pig from the pot and set aside. Leave to cool, then degrease the filtered stock. Desalinate the seaweed in cold water for 5 minutes, then drain.
Prepare the lacquering: place the eel trimmings and head in a saucepan. Colour, then deglaze with sake. Add plenty of water, cook for 45 min, then strain. Reduce, add soy sauce and mirin. Cut 4 slices of loin about 4 cm thick, brush with lacquer. Grill the meat, ideally on a Japanese BBQ, otherwise in the oven at 160°C for 6 min.
Heat the pig broth and add the cleaned seaweed and oyster mushrooms. Bring to the boil and adjust seasoning (with soy, lacquer and mirin).
Arrange a piece of pork on a plate, sprinkled with shavings of katsuobushi and nori. Pour the broth with seaweed and oyster mushrooms into a bowl, then drizzle with shiso oil.

Further information

Saba, 21 faubourg Sainte-Claire, 74000 Annecy
13.5/20 in the Livre des 109
Read Gault&Millau's review of Saba

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