For the Dam
- 1 Iberian acorn-fed presa
- 200 grams of salt
- 50g of red curry
We grind the salt with the curry powder to obtain a curry salt. We cover the pork shoulder in this salt for 2.5 hours, remove it after that time, wash it, and set it aside. Once dry, we sear it in a very hot pan on both sides. Once seared and cooled, we slice it very thinly with a knife into a tataki shape and set it aside.
For the oyster vinaigrette
- 50g of oyster sauce
- 100 ml virgin olive oil
- 10 ml of sherry vinegar
We mix all the ingredients and stir. We set it aside.
For pickled vegetables
- 2 baby carrots (1 orange, 1 purple)
- 1 mini leek
- 1 red onion
- 1 mini turnip
- 50 ml of sherry vinegar
- 100 ml of water
Peel the vegetables with a peeler and blanch them in water for 3 minutes. Cool them in ice water and vacuum-seal them with the water and sherry vinegar mixture. Set aside until serving time.
Assembling the Iberian Pork Salad
We place the slices of Iberian pork at the bottom of the plate, then the mini vegetables on top, and finally we dress it with the oyster vinaigrette.
