Aljomar Hams frequently collaborates with the Salamanca Hospitality School, which trains future restaurant and hospitality professionals. Aljomar Iberian pork products are used by students in preparing recipes. We continue to share dishes they create throughout their courses. Today, we show you how they prepare 'Aljomar Iberian Pork Ribs with Spicy Potatoes and Thyme' .
In addition, we remind you of the program broadcast on La 8 de Salamanca TV, in which the teachers cooked this and other dishes, so that the preparation is clearer for you.
Ricardo Gómez, director of the Salamanca Hospitality School, and Richi Gómez, professor, give you the details of the recipes and the excellent raw material that is Iberian pork.
And now for today's recipe.
Ingredients for 4 servings of Aljomar Iberian pork ribs with thyme-infused brava potatoes
- 1 Iberian pork rib
- 1 medium-sized potato
- Thyme
- Salt
- Olive oil
- Sriracha sauce (hot Thai chili sauce)
- Black pepper
Elaboration
Season the ribs with salt and pepper and vacuum-seal them. Cook at 68ºC for 18 hours and set aside.
We wash the potato with the skin on, make some incisions across it, and confit it in mild olive oil and set it aside.
Preheat the oven to 220ºC and place the rib inside for 6 minutes.
We took it out and removed the bones.
Fry the potato in very hot oil, drain off the excess oil and spread with sriracha.
Presentation
We season the potato with salt and fresh thyme leaves and place it next to the rib.
