At what point does an idea and a technique become part of the vernacular, rather than an outlier oddity? During today's workshop we worked with transglutaminase to make a uniform center cut pork loin wrapped in mortadella. We bonded the meat together by cooking the wrapped loin sous vide for 2 hours at 55°C. Then we unwrapped the loin and seared it in olive oil in a cast iron skillet. We let the meat rest for 10 minutes and sliced the loin. The bonding held beautifully. The seam where the pork loin came together was clearly visible due to the differences in the meat's coloration. The mortadella became a flavorful addition to the outside of the loin, much like the skin on a porchetta. It was a delicious, unctuous complement to the lean and juicy loin. The two were greater together.
Years Past
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