Chef: Jorge Rodriguez
How did you get started?
I started as a Steward, and little by little I fell in love with what I was doing every day in the kitchen - the techniques, the service, the ingredients. I wanted to be an excellent cook. I don’t think there’s any other profession I should be doing.
Comencé como Steward, y poco a poco me fui enamorado de lo que vivía cada día en la cocina, las técnicas, los martajes, el servicio, los ingredientes, y quise ser un excelente cocinero, creo que no debo estar haciendo otra cosa.
What was your first position?
My first position was as a Steward. Then I became a cook and slowly I grew in the position.
La primera posición fue como Steward, luego pase a ser cocinero y poco a poco fui creciendo.
The story behind the dish:
This dish brings back memories of my mother. It is a typical dish from my Caribbean region, it reminds me of my land, my home, my family.
Este plato me trae recuerdo de mi madre, es un plato típico de mi región caribe, me hace recordar mi tierra, mi hogar, mi familia.
Crispy Pork Belly with Cassava Puree
300g of pork belly
Three cloves of garlic
A quarter of an onion
80g of leek onion
50g of whey
60g of leek onion for roasting
100ml of vegetable oil
50g of basil
Cook the pork for 50 minutes, with thyme, bay leaf, garlic, salt and pepper. Then remove and fry it on medium heat until it has a crisp texture.
For the puree, cook cassava over medium heat with a little salt. When it is cooked, put it in the puree. When the puree is ready, add a little butter and cream.
The leeks are passed through the grill and allowed to simmer.
For sour cream, take milk cream and beat until it is assembled. Add a little lemon and salt.
For the green oil, poach the basil for a couple of minutes. Then put it on ice to cut the cooking. Liquefy with a little oil.
I don’t think there’s any other profession I should be doing.
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Story on the Pass