24hr Coppa Recipe

Name: Kissa Tantos 24hr Coppa Recipe
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Ingredients: 1 kg Coppa (pork neck); 100 ml Soy sauce; 50 ml Mirin; 50 ml Sake; 30 g Brown sugar; 2 cloves Garlic, minced; 1 tsp Ginger, grated; 200 g Canned tuna in olive oil, drained; 100 g Mayonnaise; 2 tbs Capers, rinsed; 1 pinch Saffron threads; 1 tbs Lemon juice; to taste Salt; to taste Black pepper

Inspired by Kissa Tanto

Time24h

Serves4

sukiyaki glaze, saffron salsa tonnata

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Ingredients

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Coppa

2.2 lb (1 kg) Coppa (pork neck)

0.42 cup (100 ml) Aged soy sauce

3 3/8 tbsp (50 ml) Mirin

3 3/8 tbsp (50 ml) Sake

1.06 oz (30 g) Brown sugar

2 cloves Garlic, minced

1 tsp Ginger, grated

Saffron Salsa Tonnata

7.05 oz (200 g) Canned tuna in olive oil, drained

3 1/2 oz (100 g) Mayonnaise

2 tbs Capers, rinsed

1 pinch saffron threads

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste black pepper

Method

Marinating and Cooking the Coppa

Marinate the Coppa

In a bowl, mix soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Add the coppa and marinate for at least 24 hours in the refrigerator.

Cook the Coppa

Preheat the oven to 150°C (300°F). Remove the coppa from the marinade and place it in an oven-safe dish. Pour the marinade over the coppa and cover with foil. Cook for about 2 hours or until tender.

Preparing the Saffron Salsa Tonnata

Blend the Ingredients

In a food processor, combine drained tuna, mayonnaise, capers, saffron, and lemon juice. Blend until smooth. Season with salt and black pepper to taste.

Serving

Plate the Dish

Slice the cooked coppa and arrange it on a platter. Drizzle with any remaining glaze and serve with saffron salsa tonnata on the side.