We're heading off for the weekend with an elegant and exquisite suggestion: Aljomar Iberian pork loin slices in marinade with cauliflower purée, Martín Berasategui style.
Ingredients
- 1 KG OF ALJOMAR IBERIAN PRESA
DRESSING
- 300g sunflower oil
- 150g of soy
- 200 of water
- 50 achiote
- Ginger powder
CAULIFLOWER PUREE
- 500g of cauliflower
- 200 GR OF BUTTER.
- SALT AND PEPPER
Preparation of Aljomar Iberian pork loin slices in marinade with cauliflower puree
We trim the fish and marinate it for 4 hours.
We cut the piece into pieces.
For CAULIFLOWER PUREE
We cook the cauliflower in salted water.
Drain and blend in the Thermomix, emulsify with the butter and adjust the salt.
Presentation
Sear the meat on the griddle on all four sides and let it rest.
On a plate, place the cauliflower puree, slice the pork shoulder, and place it on top of the cauliflower puree. Then grate a little lime zest over it.
Are you up for making it?
