Rump cap with puree of Boniato Thai

For meat: Rump Cap is a very taste cut, its fat is a butter when it is well roast. I recommend the middle term (50-55ºC indoor temperature).

The first thing is to trink the fat with superficial cuts in the form of crosslinked and salt about 10 minutes before.

Take grilled and roast for 1 hour 30 minutes over medium-soft heat 120ºC, this is that your hand holds 7 to 8 seconds at the height where the meat will be. We recommend going circling every 10 minutes on the side of the meat and every 15 minutes on the side of fat.

For the puree: wrap each potato Boniato aluminum foil and carry the embers for 1 hour or until soft.

Remove the aluminum foil and your skin, bring all the pulp to a pot and grind, add coconut milk, cardamom and ginger newly grated we will take only the juice, we will do it tightening the grated with our hand. When removing the juice all the flavor and aroma of ginger will appear, but it will not leave a itching.

Celsor Campos. Adapted.