Sweat the onion in the oil in a small saucepan over low heat until softened. Set aside to cool slightly. Mince the rice, then check the weight — you need
Finely dice the pork back fat. Combine the onion, rice, pork fat and remaining ingredients well and place in a medium vacuum pouch and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in a circulating water bath (or saucepan filled with water) heated to 70°C (158°F) and leave for 15–20 minutes, checking and moving the mixture around at 5-minute intervals.
Once set, chill in iced water. Remove from the bag and purée in an upright blender until very smooth. Refrigerate until needed.
© 2012 All rights reserved. Published by Murdoch Books.