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Iberian acorn-fed pork shoulder with chive chimichurri

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Category: Knife in hand
Want to prepare a special dish? Here's a delicious option for you. The ingredients of chimichurri are: 100 ml of oil ½ bunch of chives Juice of 2 lemons 2 cloves of garlic Salt and pepper We blanch the garlic twice in water, and do the same with the chives: blanch them and then cool them in ice water. Afterward, we drain them well and combine them with the rest of the ingredients. We blend well, and once it's finely crushed, we pass it through a fine sieve and set it aside. Now it's time to prepare the 100g of Aljomar acorn-fed Iberian pork shoulder. Slice the pork shoulder and sear it on a very hot griddle on both sides without overcooking it. Set aside. Aljomar Iberian pork shoulder with green chimichurri and Iberian ham Place the hot pork in a bowl and season with chimichurri, allowing it to soak well. Arrange on a plate with some tender sprouts and a few nuts. Aljomar Iberian pork shoulder with green chive sauce 1

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