The Iberian pork shoulder is one of the most delicate cuts of pork, which is why it requires very little cooking. Here's a great idea from the Iberian Meat Recipe Book by Jamones Aljomar BY Antonio Arrabal . You can eat it with your hands and afterwards... you'll have no choice but to lick your fingers, guaranteed!
ALJOMAR IBERIAN ACORN-FED PORK PLUMA TACO:
For the taco filling (2 people):
** 1/2 red pepper.
** 1/2 green pepper.
** 1/2 carrot.
** ¼ of a red onion.
** 80 gr of Iberian Bellota Pluma.
** Soy sauce.
** Sweet and sour room.
** Cilantro.
We finely chop all the vegetables except the onion. In a saucepan with olive oil, we slowly sauté all the vegetables together.
On the other hand, we cut the feather into cubes and in a very hot pan (like a wok) we sauté the meat, making sure that it gets some color on the outside but doesn't overcook on the inside, we take it off the heat and set it aside.
Once the vegetables are well softened, add the browned meat. Drizzle with soy sauce and sweet and sour sauce and cook for 3 minutes. Remove from the heat and add the julienned red onion (add raw) and, finally, the chopped cilantro. Keep the dough warm.
For the taco
** 2 wheat tortillas
We heat the wheat tortillas in the microwave, take them out and fill them with the reserved hot dough, close them and they're ready to eat!!
