We've told you many times that Aljomar Iberian pork is so good, with that characteristic infiltrated fat, that simply searing it on a griddle or over the coals of a good barbecue is enough to make us happy... but this time we're going to make your life more complicated with this recipe that is 100% Iberian-Japanese fusion: Iberian pork gyozas. 
On the Iberian Pen
The Iberian feather cut is this triangular-shaped piece you see above, taken from the area in front of the loin; roughly where the pattern of our Iberian pig is located. In recent years, its consumption has increased significantly, and it's now a staple in the kitchens of countless homes and restaurants in Spain and around the world. Its high level of marbling, which melts when heated, makes it a true delicacy. Seared on a griddle or marinated and served with a side dish, it's finger-licking good. Here in this recipe book by our resident chef, Antonio Arrabal, you'll find some of these options. But this time, as we mentioned, we're going to make things more complicated with this Gyoza recipe: INGREDIENTS for 24 units:
160 grams of Aljomar Iberian pork feather 150 grams of cabbage 1/3 bunch of Chinese chives 2 cloves of chopped garlic Chopped ginger 2 tablespoons of sake 1 teaspoon of sesame oil 2 tablespoons of soy sauce 1 pinch of salt, 1 pinch of pepper ready-made gyoza dough (you can find it in Chinese supermarkets or large stores).PREPARATION: First, shred the cabbage and chop it very finely. Place it in a bowl with a little salt and mix to remove excess water. Mince the garlic and a small piece of peeled ginger (be careful with this ingredient, as it can overpower the meat flavor... just a little). Chop the scallions. Next, in a bowl, combine the finely minced pork with soy sauce, sesame oil, and sake, mixing well until the meat becomes more paste-like. Then, add the minced ginger and garlic and continue mixing. Drain the cabbage and add it to the meat mixture, along with the chopped scallions. Mix everything well, cover with plastic wrap, and let it rest for 15 minutes. After this time, take a gyoza wrapper and place a small amount of the meat mixture in the center, leaving a border around the edges so you can seal the dumplings. We'll do this by moistening the edges and folding them into a half-moon shape. We'll seal them by making pleats to ensure they're well-sealed. Once all the dumplings are ready, we'll heat a little sesame oil and place the gyoza pieces in the pan. When the bottoms begin to brown, we'll add cold water, covering half of the gyoza, and cook covered until the water evaporates. We'll plate them and they're ready to serve. Enjoy! 
