And now it's September, with a new Aljomar-Arrabal recipe.
Iberian acorn-fed pork shoulder with black olive marinade
We'll tell you about it step by step and also in a video (minute 6:50), so you don't miss a thing.
For the marinade
120 ml of olive oil
15g of black olive paste (tapenade)
20 ml of soy sauce
Salt
6 grams of smoked paprika
We mix all the ingredients and blend them with a blender. We set them aside.
For the pen
200 gr of Aljomar Iberian feather
Olive marinade
We trim the excess fat from the feather and mix it with the marinade we prepared earlier. We vacuum-seal it and let it marinate for 5 hours. After that time, we remove the feather and drain it well.
Mounting
We sear the feather on a griddle, leaving it hot inside but still slightly undercooked. We slice it and season it with a few strands of chili pepper.
