The new cookbook from master chef Martín Berasategui surprises us with all kinds of recipes. Today we've chosen one whose main ingredient is Iberian pork shoulder , an incredible cut of Iberian pork, flavorful and juicy. We're going to prepare a sensational Aljomar Iberian Pork Shoulder Bite with Lemon.
Ingredients
- 400 g of ALJOMAR Iberian pork
- 2 shallots
- 1 tablespoon of butter
- 2 cloves of garlic
- 250g of washed mushrooms
- 150 ml of liquid cream
- 1 lemon
- 1 bunch of parsley
Preparation of Iberian Pork Shoulder with Lemon
If necessary, remove any excess fat from the piece, using a sharp knife.
Cut wide fillets lengthwise, and then cut thicker strips perpendicular to the cut. You should end up with wide strips of meat that you will season with salt and pepper.
In a very hot pan with oil, quickly brown them so they don't dry out and remain juicy inside; this is very important.
Once they are all nicely browned, and without accumulating too many strips at once in the pan, set them aside on a plate.
Chop the shallots with a sharp knife.
In the same pan where we browned the meat, to take advantage of the cooking juices, add the butter, the freshly chopped shallots and sauté them.
Cut the mushrooms into quarters and add them to the sautéed vegetables with a pinch of salt.
Grate the lemon and add it over the mushrooms, so that they acquire a characteristic and very appetizing taste.
Squeeze the lemon that we just grated and chop the parsley.
Finishing and presentation of the Iberian Pork Shoulder with Lemon
After about 10 minutes, when the mushrooms are well sautéed, add the lemon juice and cream, and let it boil for a few minutes.
Return the meat to the creamy stock, add the parsley and season with salt and pepper.
Serve quickly so the meat doesn't dry out and stays juicy.
