Iberian acorn-fed pork shoulder with black olive marinade
Published on:
Category:Knife in hand
We've already talked about this cut several times; it's a sensational cut of Iberian pork. We've shared several recipes with it as the main ingredient, and now you can enjoy another one. This one we're offering today stands out for its simplicity:
Iberian acorn-fed pork feather with black olive marinade
For the marinade:
** 120 ml of olive oil.
** 15g of black olive paste (tapenade).
** 20 ml of soy sauce.
** Salt.
** 6 gr of smoked paprika.
We mix all the ingredients and blend them with a blender. We set them aside.
For the pen:
** 200 gr of Aljomar Iberian feather.
** Olive marinade.
We clean the feather of excess fat and mix it with the marinade we prepared previously, vacuum-seal it and let it marinate for 5 hours.
After some time, we take out the feather and drain it well.
Mounting:
We sear the feather on a griddle, leaving it hot inside but slightly undercooked. We slice it and season it with a few strands of chili pepper.
