I'm back to office, which means I could now have this bowl again. This is grilled not just using any Iberico, but the Iberico cheek which was tender yet lean.
🔸
It was first sous vide for 18 hours, then grilled in a josper grill (yes, they've a josper oven in this small shop space!) filled with apple wood for that smoky charcoal wood scented exterior, while having a tender interior with Thai inspired flavours such as lemongrass and galangal. The egg was as intended - of a custard form - so that we can decide whether to eat the yolk as it is, or mix it into the rice. And remember to add the chilli which was really good.