Here's a magnificent breaded Iberian pork shoulder from Aljomar , a step-by-step recipe for this incredibly juicy cut, prepared and presented by our master chef Martín Berasategui. Remember that a few months ago we shared some of the chef's tricks for cooking this dish in a video . Today we're giving it to you in writing as well, with an original side dish.
Ingredients for Aljomar breaded Iberian pork shoulder
- 500g of ALJOMAR Iberian pork shoulder
- 4 eggs
- 200 g of flour
- Olive oil for frying
For the batter
- 50g of breadcrumbs
- 50g of ground almonds or almond flour
- 50g ofALJOMAR aged sheep's cheese
- 50g of 100% Iberian acorn-fed ham or shoulder ham ALJOMAR
For the salad
- 200g of cooked green beans
- 8 quail eggs
- Black sesame
- 1 Granny Smith apple
- 50g of lamb's lettuce sprouts
- Chervil branches
- Sliced almonds
- Lemon zest
For the vinaigrette
- 1 teaspoon of Dijon mustard
- 6 tablespoons of mild olive oil
- 2 tablespoons of sherry vinegar
- Salt
Preparation of breaded Iberian pork shoulder (Presa de cerdo ibérica Aljomar)
Bring the Iberian pork shoulder to room temperature and cut it into 0.5cm fillets.
Prepare the batter in three trays or containers in which we will put the flour in the first, the cracked and lightly beaten eggs in the second, and the mixture of breadcrumbs, grated Parmesan cheese, ground almonds, and finely chopped Iberian ham in the third.
Coat the presa fillets always following this order: flour, egg and the mixture of breadcrumbs, grated cheese, ground almonds and Iberian ham.
Heat the olive oil well but without letting it smoke. To check if it is hot, drop in a breadcrumb and when it starts to fry, it is at the desired temperature.
Submerge the breaded pork fillets for 30 seconds, just so that the coating takes on a good color but the meat remains juicy and pink inside.
Serve alongside the pod salad.
For the salad
Clean and trim the beans, then cook them in boiling salted water with a pinch of baking soda for 12 minutes. Refresh in ice water, drain well, and set aside.
Cook the quail eggs straight from the refrigerator in boiling water for 2 minutes and refresh them in ice water. Peel them and brush them with melted, but not hot, butter, then coat them with black sesame seeds.
Assemble the salad with the dressed beans, sprigs of chervil, lamb's lettuce, thinly sliced apple, slivered almonds, and breaded quail eggs.
Finally, we will grate lemon zest over the entire salad and dress it with a few drops of the mustard vinaigrette.
For the vinaigrette
Place the Dijon mustard in a bowl, add a pinch of salt, then add the vinegar and mix well to dissolve the salt. Finally, stir in the olive oil. Emulsify the vinaigrette with a whisk and dress the salad.
We're sharing the video with MB's tips and tricks again here:
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