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Iberian pork loin tip with Ribera wine reduction and sesame rice

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Category: Knife in hand
The following recipe by Antonio Arrabal from the Aljomar Iberian Meats cookbook will surprise you with its contrasting ingredients, perfectly combined products that result in an incredible dish. Give it a try and you'll enjoy it from the first bite to the last. IBERIAN PORK LOIN TIP WITH RIBERA WINE REDUCTION AND SESAME RICE For the tip of the loin: ** 2 Aljomar Iberian pork loin tips. ** 100 g of chickpeas. ** 1 carrot. ** 1 onion. We put everything together in a pressure cooker and cook for about 30 minutes. After this time, we remove the meat and set it aside. For the red wine reduction: ** 300 ml of red wine from Ribera del Duero. ** 140 g of sugar. We reduce the wine with the sugar in a saucepan. When it has reduced by half, we remove it from the heat and set it aside in a warm place; we don't refrigerate it because it wouldn't have the texture we're looking for to make sauces and glazes. For the sesame rice: ** 100g of sushi rice. ** 20 ml of sake. ** 50 ml rice vinegar. ** 20 gr of sugar. ** sesame oil. We wash the rice three times in cold water to remove the starch. After half an hour, we drain it well and cook it with the same amount of water as rice over low heat, covered. We mix the rice vinegar, sake, and sugar and heat it slightly so the sugar dissolves completely. We let it cool and add a little sesame oil to taste, being very careful not to add too much because it has a very strong flavor. When the rice is cooked, remove it from the heat, place it in a large bowl, and cool it with a fan or newspaper. Season the rice with the sake and vinegar mixture. Set aside. Jamones-Aljomar_Arrabal_recetario_punta-de-lomo-vino-ribera-y-arroz. Mounting: When ready to serve, warm the pork loin tip and drizzle with the warm red wine reduction. Place the seasoned rice in the bottom of the plate using a mold, top with the pork loin tip, and garnish with fresh sprouts. It's ready to eat, enjoy!

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