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.
Dry Rub Marination
Star Anise 1tsp
Fennel seed 1tsp
Chilli flakes 1tsp
Salt As per taste
For the smoker
Pressure cooker: 5litre
Strainer which fits on top of pressure cooker
- 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.