Rohan’s global exposure as professional chef in Scotland, Switzerland, Italy, the USA and now India brings to his platter professional discipline blended with creativity and a unique approach to honest food and original presentation. As Executive Chef at I & Monkey, Rohan’s perspective is more chef-centric than cuisine-based. He describes his job as: crafting creative, modern cuisine with a fusion twist. It is through his vision that the restaurant has a modern café appeal.      

INGREDIENTS

Dry Rub Marination
Star Anise        1tsp
Cinnamon       1tsp
Nutmeg           1tsp
Fennel seed    1tsp
Cloves              1tsp
Chilli flakes     1tsp
Garlic powder1tsp
Thyme             1tsp
Pepper            1tsp
Salt As per taste

Mirepoix
Carrot 100gm
Leek 50gm
Celery 25gm
Onion 100gm
For the smoker
Pressure cooker: 5litre
Silver foil
Strainer which fits on top of pressure cooker

Rohan Beliappa Karumbiah, Director and Executive Chef, CC India – (I & Monkey), Bangalore

Method


  • Take all dry rub ingredients and grind in a blender. Rub the pork with the mix, massaging it properly. Leave the pork for two hours.

Making the smoker

  • On the base of pressure cooker place a sheet of aluminum foil. Add white flour (1tbsp), tea leaf (1-1/2 tsp), cinnamon powder (1 tsp), and cardamom powder (1tsp). Mix together and place on the aluminum foil
  • Place strainer in the pressure cooker and cover with pressure cooker lid. Do not close the cooker completely.
  • Put the pressure cooker on high flame till smoking starts. Then reduce to a low flame.
  • Add the pork belly on the strainer and close once again. Let it smoke on low heat for one hour.
  • Bring the oven temperature to 180c.
  • Remove pork from the smoker and place in a baking tray. Add the mirepoix. Add 500ml of water.
  • Place the tray in the oven and braise for 3 hours.
  • Remove the meat from the oven and leave it to cool.
  • Strain out the braising liquid and add to pan. Reduce the liquid until it reaches a thicker consistency like a sauce.
  • Slice the pork into 1/2 inch pieces and add a bit of sauce and serve hot.
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