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Tataki of Iberian acorn-fed pork shoulder with shiitake mushrooms and pickled celeriac

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Category: Knife in hand
A new recipe fromAljomar Iberian Meats by Antonio Arrabal . Put on your apron and get to work because in 30 minutes you'll have this succulent and appealing dish ready. Iberian acorn-fed pork tataki with shiitake mushrooms and pickled celeriac For the tataki of the meat: ** 250 gr of prey. ** 0.5 kg of salt. ** 150 gr of curry. ** 20 gr of oregano. ** 20 gr of white pepper. We combine the salt with the spices and stir well to obtain a flavored salt. We clean the outside of the pork shoulder, removing any excess fat. We cover the pork shoulder with this salt we've made for 3 hours. After three hours, we wash the pork shoulder well to remove excess salt and dry it with a clean cloth. We sear it on a griddle to brown only the outside (we don't want it to cook any longer since the pork shoulder will...) (After being in salt for 3 hours, it's already cooked). And with the help of a very sharp knife, we cut very thin strips fine and we reserve. For the celeriac and mushroom escabeche: ** ½ celery root. ** 12 Shitake (Chinese mushroom). ** 100 ml sunflower oil. ** 35 ml of sherry vinegar. ** 30 ml of soy sauce. We dice the celery root and blanch it in water. Separately, we slice the mushrooms and sauté them in a pan. In a saucepan, we prepare the escabeche with the remaining ingredients and add the sautéed mushrooms and the blanched celery. We simmer it over low heat for 25-30 minutes. We set it aside. Jamones-Aljomar_Arrabal_recetario_Tataki_presa-ibérica_celeriabo. Mounting: We place 3 thin slices of Iberian pork at the bottom of the plate and on top of them some mushrooms and a couple of diced celery, we will dress it with a little of the same escabeche and give it that fresh touch with some sprouts. Ready!! Bring it to the table and you'll leave everyone speechless.

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MARCAS