Aljomar Iberian Secret with Thai touches

Published on: 27/10/2014 10:09

Category: Knife in hand

And with this dish, we conclude the recipe book created by Antonio Arrabal for Jamones Aljomar at Alimentaria 2014. We're sure you loved it, and it won't be the last. We continue creating wonderful recipes with our resident chef. Here's the Iberian Secret with Thai touches (minute 7:40 of the video) :

For the Thai seasoning

100 ml of oil.

10g of garlic powder.

10g of ginger.

40 ml of soy.

2 sheets of crushed Nori seaweed

We combine all the ingredients and blend them until well integrated, then set aside.

For the Iberian secret

120g of secret

Thai dressing

We thoroughly clean the pork and mix it with the seasoning, vacuum-seal it, and let it marinate for 5 hours. After that time, we remove it from the seasoning and drain it. We set it aside.

Mounting

We sear the secret on the griddle on both sides, slice it and place it in the center of the plate, finishing by sprinkling chopped nori seaweed on top.

AND REMEMBER THAT ON OUR YOUTUBE CHANNEL YOU CAN FIND THE SIX RECIPES THAT ANTONIO ARRABAL PREPARED DURING ALIMENTARIA 2014 WITH FRESH IBERIAN MEATS FROM ALJOMAR:

Tataki of acorn-fed Iberian presa with mushroom and pickled celery, Iberian acorn-fed pluma with black olive marinade and Iberian acorn-fed secreto with tomato compote and chives.

Iberian acorn-fed pork tartare with mustard ice cream and olive oil caviar, Iberian acorn-fed pork secreto with Thai touches and Iberian acorn-fed presa with green chimichurri and Iberian ham.