Tom Kelley is the general manager behind award-winning design firm IDEO and author of The Art of Innovation. In his book Tom Kelley states that “creativity is a mindset that anyone can cultivate, not a personality trait you either have or you don’t.” This mindset is of great value and of relevance to Foodpairing®. Through our Foodpairing® Inspiration Tool we try to cultivate and stimulate culinary creativity and help chefs to think-outside-the-box.
The Tom Kelley Burger : Pork Carnitas – Avocado – Mango – Tomato – Brie
We asked Tom Kelley to share his favorite ingredients with us: “I love the pulled pork meat that Latin America calls “carnitas”. I am a big fan of Brie cheeses, which you are very good in your part of the world. I also love mango, so some kind of mild mango salsa would be good. If that gives you enough ideas, go for it.” Based on his preferences and the Foodpairing® methodology we created a delicious burger.
Why does this combination of ingredients works so well? Seen on aroma-level, the crunchy pork carnitas with their roasted and melty flavors match well with the green and fruity aromas of the avocado, brie and mango. The chutney of mango and tomato adds a balanced acidic taste. The creamy texture of the guacamole and brie cheese goes along well with the crunchy meat and the fresh hints in mango.
The Tom Kelley Burger should be enjoyed with a LeFort Beer. The roasted, malty notes in the in the beer of Brasserie LeFort link it with the pork carnitas and its floral notes pair with tomato.
The Tom Kelley Burger Recipe (6 persons)
350 g pork carnitas
145 g avocado
6 g red wine vinegar
10 g yoghurt
1/2 lemon, juice
5 g coriander, chopped
40 g olive oil
50 g onion, brunoise
10 g sugar
20 g rice vinegar
120 g tomato, brunoise
80 g mango, brunoise
120 g Brie cheese
6 burger buns
Slowly cook the pork in bouillon until tender. Tear apart in little strings. Fry the meat in hot olive oil until it becomes crunchy. Season with pepper and salt.
Mix the avocado, red wine vinegar, yogurt, lemon juice, coriander and olive oil until you get a smooth guacamole.
For the Mango-Tomato chutney, braise the onions in olive oil. Add the sugar and continue braising for a brief moment until it becomes a sugar syrup. Add the rice vinegar and let it reduce. Add tomato and stir for one minute. Add the mango and reduce further. Season according to taste with pepper and salt, let cool.
Add a thick layer of guacamole on your burger bun, put some pork carnitas on top. Dress some mango-tomato chutney on top and finish off with two pieces of Brie cheese. Take a bite and enjoy your Tom Kelley Burger.