Iberian pork secreto with red curry, pickled spring onions and potato chips
Published on:
Category:Knife in hand
One of the most succulent cuts of Iberian pork, this cut comes from the shoulder, where the infiltrated fat provides exceptional tenderness and a delicate texture. Secreto Ibérico will melt in your mouth when cooked following the tips and suggestions by Antonio Arrabal from the Aljomar Iberian Meats recipe book.
IBERIAN PORK SECRET WITH RED CURRY, PICKLED ONIONS AND POTATO CHIPS:
For the secret:
** 1 piece of Aljomar Iberian Secret.
** Red curry powder.
** Olive oil 0.4º.
We marinate the Iberian pork shoulder with the remaining ingredients for 2 hours. After this time, we remove it and drain it. In a frying pan or griddle over high heat, we sear the pork, making sure it browns on both sides, without letting it overcook. We set it aside.
For the pickled spring onions:
** 2 spring onions
** 50 ml of sherry vinegar
** 20 ml of mineral water
We peel the spring onions and vacuum-seal them with the vinegar and water to make a pickle. We drain them and separate them into slices.
For the potato chips:
** 1 potato for frying.
** Oil.
** Salt.
Using a peeler, slice the potatoes very thinly and fry them in oil at about 180 degrees Celsius for 2 minutes, stirring constantly. Remove them and place them on paper towels to drain the excess oil.
Mounting:
We placed the secret in the center of the plate, the spring onions on one side, and finished the dish with the crispy potatoes.
Irresistible!!!!!
