Hungarian eatable national treasure "Mangalica Pig"

1. Dredge salt on loin and wrap it. Cure in refrigerator for 3days.
2. Shred a half of leek. Keep green part. Mince green leek.
3. Wash salt on loin and marble it.
4. Put loin into bowl, put water (with 10% of sake) to cover the meat, then add green part of leek, ginger, garlic and dried kelp. Wrap it and steam for 1hour and 50mins by steamer.
5. Put unrefined mash in plastic bag, put loin while it is hot and rub it. Then marinate for 20 mins.
6. Remove unrefined mash around the loin, then roast only outside of meat in block shape.
7. Slice loin and serve on the plate with boiled cabbage laid on it. Put shredded leek, green leek and roasted sesame to finish up.

1. Mix Haccho miso, Sesame Jian, Seafood Jian, Tomato ketchup, Mei Kuei Lu Chiew and Granulated sugar to make Mien Soy Jiang.
2. Prick the loin by fork for better maceration.
3. Put Mien Soy Jiang and loin in bowl and then rub it in order to cover Mien Soy Jiang on entire surface of the meat. Cure in refrigerator for a day in Tupperware or wrapped condition.
4. Roast marinated meat for 20 – 30 mins in 180℃ oven. Turn it after 10 – 15 mins to roast both sides to be crispy.
5. Brush paint sugar starch on roasted loin to finish up.

1. Mince Mangalica loin.
2. Grind cumin, salt and pepper by mixer into powder.
3. Mix 1. & 2., garlic powder and paprika powder (dolce : picante=5:1) and stuff sheep intestine.
4. Cure in refrigerator for 2 to 3 weeks. During the curing, if Chirizo gets dried, put it in vacuum sealing.

1. Put garlic (coreless) and milk in pan and boil it 3 times.
2. Burn red bell pepper till it is blackened, put it in bowl and wrap it, then peal skin when it cools.
3. Mix 1. & 2., olive oil, cumin, paprika powder (dolce), almond poodle, sherry vinegar, rock salt in mixer to make puree.

1. Remove Chirizo from refrigerator and put it in room temperature.
2. Dry onion of 1. and outer dough of brioche and pulverize it by mixer.
3. Serve Chirizo, red mojo sauce, baguette, raw garlic, garlic chips, encore pepper on plate.

1. Heat butter, add rice and fry up. Add white wine and simmer away.
2. Pour enough clam soup to cover and boil up.
3. Mix with Japanese basil puree and minced leek.
4. Mix up with whipped dairy cream for finishing.
5. Serve risotto on plate and put thin sliced Mangalica pancetta on it.
6. Sprinkle sliced truffle, Japanese basil spike and onion powder.

1. Cut onion as you think proper, separate them into each piece and burn by charcoal till it is blackened.
2. Car-grill (High heat at the beginning and then slow and uniform heating at the edge of grill.).
3. Sift 2.

1. Clean up abalone with shell.
2. Heat lard till 180℃, put abalone and stop heating.
3. Heat slowly by remained heat and make lard confit of abalone.
4. Marinate it in lard for a night.
5. Put abalone with shell in pan together with lard and heat in oven.
6. Take abalone out, remove shell and unnecessary parts, and cut it into meat and lever. Wipe out excess lard by paper.
7. Spread lard of 5. on chives.
8. Serve 6. abalone meat and lever and 7. chives. Put sauce and herb (oxalis).

1. Put honey and cidre vinegar and boil up.
2. Add hazelnut oil to finish up sauce.

1. Chop sliced Mangalica blade in order to equalize thickness.
2. Salt them lightly.
3. Rub chopped garlic and paprika paste mix on both sides of meats. Then soak in seasoning for 1 night.
4. Put mixed flour and paprika powder on both sides of seasoned meat.
5. Heat the pan then grill backfat of Mangalica pork lightly and remove the backfat from the pan.
6. Grill the meat slowly in low heat (Do not grill too much).

Side dish
Sautee boiled and thickly sliced potato with grape seed oil, put butter and chopped Italian parsley. When butter melts it is finished.

Setting
Put the backfat used in 5. on grilled Mangalica pork.
Then put paprika paste on it. Set roasted potato alongside the pork.

1. Cut Mangalica loin into 180g slice. Salt and pepper on it.
2. Heat the pan and grill the pork meat from fat part. Grill until whole part will be burnt colored.
3. Remove the meat from the pan. Then roast it for 5 to 6 mins in 200℃ heated oven.
4. Chop fungus and sautee them with grape seed oil. Put salt, sugar, garlic and thyme for flavor.
5. Add honey to red wine and boil it until it becomes a creamy sauce. strain the sauce when it is hot to make red wine honey sauce.
6. Souse red wine honey sauce on the dish, place roasted Mangalica pork loin and put sauteed fungus for finishing.