Iberian acorn-fed pork shoulder salad with red curry and pickled vegetables
Published on:
Category:Knife in hand
With expert advice from our Top Chef Arrabal and the magnificent Aljomar products, we present the second recipe from the Aljomar Ham Iberian Meat Recipe Book by Antonio Arrabal . It will take you about 30 minutes to prepare and will be a huge hit with your guests.
IBERIAN ACORN-FED PORK SALAD WITH RED CURRY AND PICKLED VEGETABLESFor the dam:
** 1 Iberian acorn-fed pork shoulder.
** 200 gr of salt.
** 50 gr of red curry.
We grind the salt with the curry powder to obtain a curry salt. We cover the pork shoulder in this salt for 2.5 hours, remove it after that time, wash it, and set it aside. Once dry, we sear it in a very hot pan on both sides. Once seared and cooled, we slice it very thinly with a knife into a tataki shape and set it aside.
For pickled vegetables:
** 2 baby carrots (1 orange, 1 purple).
** 1 mini leek.
** 1 red onion.
** 1 mini turnip.
** 50 ml of sherry vinegar.
** 100 ml of water.
Peel the vegetables with a peeler and blanch them in water for 3 minutes. Cool them in ice water and vacuum-seal them with the water and sherry vinegar mixture. Set aside until serving time.
For the oyster vinaigrette:
** 50 gr of oyster sauce.
** 100 ml virgin olive oil.
** 10 ml of sherry vinegar.
We mix all the ingredients and stir. We set it aside.
Mounting:
We place the slices of Iberian pork at the bottom of the plate, top with the mini vegetables, and finally dress with the vinaigrette.
of oysters.
You'll see how it looks... and how delicious it tastes!
