Aljomar Iberico secreto with fennel and lemon marmelade and lemon sour cream

Ingredients

• Aljomar Iberico Secreto

Lemon sour cream

• 1 litre water
• 1 kg sugar
• 10 lemons
• 600 g White wine
• 100 g butter

White lemon cream

• 500 g white lemon pith
• 50 g TPT*
• 50 g butter
• 50 g lemon juice
• 50 g cream

* translator’s note: TPT is a simple syrup made with equal parts almond flour and confectioner’s sugar 

Fennel and Apple marmelade

• 200 g finely chopped shallot
• 50 g fennel, brunoise cut. 05 x 05cm
• 250 g Apple juice from Granny Smith apples
• 200 g Granny Smith apples, brunoise cut. 05 x 05
• 25 pieces quartered slices Granny Smith apples
• 40 g Apple vinegar
• 25 g Savora mustard
• 80 g chervil
• 40 g water

Caramelised shallots

• 200 g orange juice
• 4 cloves
• 50 g honey
• 100 g cider vinegar 

Gingered apples

• 1 Granny Smith Apple Simple syrup
• 1 slice peeled ginger

Pork juice

• 6 kg fresh pork bone
• 2 leeks
• 2 carrots
• 2 onions
• 1 stalk celery
• 1 bouquet garni
• 200 g flower honey
• 10 litres bottled wáter

Method: 

For the Secreto 

Clean the secreto and divide into 2 portions of 170 g each. 

For the cream 

Make a syrup with water, wine and sugar. Blanch lemons starting with a cold water immersion. (Repeat 4 times). Add the lemons to the syrup and allow to macerate for 30 days. Blend all ingredients and strain in a chinois or fine mesh strainer. 

White lemon cream 

Blanch the white of the lemons starting with a cold water immersion, repeating four times. Discard the water, vacuum seal and store lemons with Tpt for 5 days. Strain the tpt and emulsify the lemons in the blender with the butter at 60ºC for 10 minutes. 

For the fennel and Apple marmelade 

Bake Granny Smith apple with some sugar and butter, until the peel wrinkles. Extract the pulp, discard peel and blend in the blender. Reduce to 1/3 with a few drops of lemon juice; add the spice mix toward the end. Lightly saute shallot and fennel so that they do not change their color, deglaze with apple cider vinegar and reduce until no liquid remains. Add the brunoised apple and mustard, and finally the lemon juice reduction. Cook 3-4 minutes with greaseproof paper, controlling the texture. 

For the shallots 

Heat the shallots and fennel in oven at 180ºC for 9 minutes, then peel. In a saucepan caramelise the honey and vinegar. Reduce the orange juice with cloves. Strain through fine colander. Combine honey with orange juice and reduce to half. Caramelise the shallots on medium heat with some of the reduction. 

For the apple 

Use corer to obtain apple ‘tubes’. Add simple syrup and ginger. Vacuum seal then cook in water at a temperature of 80ºC for 20 minutes. Cool immediately. 

For the pork juice 

Brown fresh pork bones in the oven at 200ºC, making sure they brown but do not burn, then transfer to a saucepan with the vegetables, garni, and water. Deglaze the pan with the bones with honey and some water. Add to saucepan. Cook on low heat 4 hours until it boils, do not let it foam. Strain and add the juice from the pork, adding salt to taste. Set aside. 

Plating the dish 

Season meat with salt and pepper, sear, let rest, and cut in half. To complete the plating, spread a layer of the sour lemon cream, adding a perpendicular layer of the fennel-apple marmelade. Add the pork juice in the centre, with the Aljomar meat. Top with caramelised shallot, gingered apple, and three dots of lemon sour cream.