Iberian acorn-fed pork shoulder with chive chimichurri
Published on:
Category:Knife in hand
A simple, unpretentious feast. That's today's recipe in the Aljomar Hams Iberian Meat Recipe Book by Antonio Arrabal . Four basic ingredients and the finest Iberian pork shoulder (Macilla or Bola Ibérica) cooked to perfection.
IBERIAN ACORN-FED PORK WITH CHIVE CHIMICHURRI
For the chimichurri:
** 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 with the chives, we do the same: blanch them and then cool them in ice water. Afterwards, we drain them well and combine them with the rest of the ingredients. We blend well, and when it is well crushed, we pass it through a fine sieve and set it aside.
For the dam:
** 100 gr. of Aljomar acorn-fed Iberian pork shoulder.
We slice the meat into thin strips and sear it on both sides on a very hot griddle without overcooking it. We set it aside.
Mounting:
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.
Enjoy!
