Iberian pork shoulder with chili sauce and arugula salad with pistachios
Published on:
Category:Knife in hand
The following idea from the Aljomar Iberian Meat Recipe Book BY Antonio Arrabal will allow you to fully savor one of the most tender cuts of Iberian pork:
Iberian pork feather with chili sauce and rocket salad with pistachios
For the Iberian pen
** 1 piece of Iberian Feather.
** 100 ml of 0.4º olive oil.
** 8-pepper blend.
** 50 ml of soy sauce.
We marinate the pork shoulder in the oil, peppercorns, and soy sauce. We remove it and drain it well using paper towels. We sear the meat on both sides in a very hot pan or griddle. We set it aside.
For the chili sauce
** 3 red chilies.
** 1 onion.
** Beef broth.
** Sugar.
Sauté the onion and chilies, being careful not to burn them so they don't become bitter. Once softened, add a little glucose (since this isn't common in home kitchens, you can substitute sugar). Stir well and add the beef broth, letting it simmer for 20 minutes. Blend the mixture, season with salt, and if necessary, thicken with a little...
cornstarch.
For the arugula and nut salad:
** Arugula.
** Ground pistachio.
** Virgin olive oil.
** Sherry vinegar.
We mix everything and dress it just before plating so that the arugula stays in its optimal state.
Mounting
We put the meat in the oven at 180 degrees for 3 minutes, take it out and drizzle it with the chili sauce. We put it on the plate and serve it with the arugula salad.
