Chef Berasategui shows us how to prepare Aljomar Iberian Pork Cheek with mozzarella gnocchi, chard chlorophyll stew, and Iberian ham sauce. Sounds amazing, doesn't it? Well, get cooking and you'll see what a luxurious dish it is!
Ingredients
Aljomar Iberian pork cheek
- 15 units of beef cheek
For the chard stew:
For the dice made from agave leaves:
- 350 grs. diced chard stalk.
- For the agave leaf smoothie
- 250 grams of clean chard leaves.
- 250 grs. mini spinach leaves.
- 50 grams of olive oil.
- 1 sliced garlic clove.
Finishing the chard stew:
- 1/4 tsp. chopped garlic.
- 2 grams of diced ham.
- 30 grs. reduced chickpea broth.
- 1 tbsp. blended chard leaves.
For the cheese mozzarellas:
- 1. Mont D'or Cheese Foam
- 500 grs. cream.
- 150 gr. Mont D'or cream cheese.
- 1.5 grams of calcium.
- 2 grams of xanthan gum.
For the base of the alginate bath:
- 1 liter of water.
- 7.5 grams alginate.
For the Parmesan whey:
- 1000 grs. water.
- 600 grs. grated parmesan.
Pork juice
- 6kg fresh pork bones
- 2 Units Leeks.
- 2 Units Carrot
- 2 Unit Onions
- 1 Unit Celery
- 1 Unit Bouquet Garni
- 200g Honey from 1001 flowers
- 10L Bottled Water
Preparation of Aljomar Iberian Pork Cheeks with mozzarella gnocchi, chard chlorophyll in stew and Iberian sauce
Season the pork cheeks with salt. In a pan with hot oil, brown the cheeks and then remove them to a wire rack to cool thoroughly in the refrigerator or a blast chiller. Once cool, place them in a vacuum-sealed cooking bag along with the cleaned vegetables, pepper, and cold pork jus. Seal the vacuum bag and cook in a sous vide cooker for 24 hours at 64°C. After this time, remove and cool in the blast chiller.
Store in a cool, dark room.
We'll cut the chard, separating the stalks from the leaves. We'll cut the stalks into 1/2 cm squares and cook them in plenty of boiling water. It's important to get the stalks cooked just right; they should be tender but still have some texture. We'll refresh them in ice water and set them aside. We'll blanch the spinach and chard leaves in plenty of boiling water for 1 minute, then drain them well, pressing them slightly.
Blend in the Thermomix adding the strained garlic sofrito.
Strain through a fine sieve and set aside in the refrigerator.
At the time of serving, we chop ¼ tsp. of garlic and 3 grs. of Aljomar Iberian shoulder ham, when it is sautéed we add 15 grs. of chard stalk and moisten with 30 grs. of reduced chickpea broth.
Adjust the seasoning and add 1 heaped tbsp of chard juice.
First thing in the morning, bring the cream to a boil and remove from the heat. Add the Mont D'or and stir well. Strain through a fine sieve. Blend with an immersion blender, adding the calcium chloride and xanthan gum. Let it rest for 4 hours in the refrigerator. Transfer to a large siphon with two charges and make spheres the size of a medium EINES spoon, onto the alginate base.
Hold in the alginate for 5 seconds and rinse with water. Store in the Parmesan whey and it's ready to serve.
When ready to serve, heat them in the same Parmesan whey. Blend the two ingredients with an immersion blender for approximately 4 minutes. Boil the water, dissolve the Parmesan using a whisk, and let it infuse for 15 minutes. Strain through a cheesecloth.
For the pork juice
Brown the pork bones in the oven at 200ºC. Once very brown, but not burnt, transfer them to a casserole dish along with the mirepoix vegetables, bouquet garni, and water. Separately, deglaze the Gatronor trays used for the bones with honey and a little water, then add this to the casserole dish. Let it simmer gently for 4 hours from the time it comes to a boil, skimming off any foam that rises to the surface.
We strain and add the juice from cooking the suckling pigs, season with salt and set aside.
Finish
We heat the pork cheeks in the Roner to 64ºC, maintain. We start by drizzling with the chard chlorophyll, place the mozzarella gnocchi, in the center of the plate the pork jus and the pork cheeks, and finish with flowers.
