Today we have a very special recipe from the master chef Martín Berasategui. It's juicy, fresh, and has the extraordinary flavor of a cut like Iberian pork shoulder. We're cooking Aljomar Iberian Pork Shoulder, Zubigain style.
Ingredients
- 500g of Aljomar Iberian pork shoulder
- 350g of mushrooms
- 2 spring onions
- 1 fresh cayenne pepper
- 1 clove of garlic
- 80g of cream
- 80 g of water
- 1 tablespoon of chopped parsley
- 60g of butter
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of sweet paprika
- Salt and pepper
Preparation of the Aljomar Iberian Pork Shoulder, Zubigain style
Cut the meat into pieces 5 cm long and 2 cm thick. Finely chop the spring onions and crush the garlic clove. Cut the mushrooms into quarters.
Heat a saucepan and add the tablespoon of olive oil. Quickly sear the pieces of pork shoulder over high heat so they brown but remain juicy. Remove from the heat and set aside.
Add the butter and garlic and sauté with the spring onions over medium heat for 2-3 minutes. Add the mushrooms and chopped fresh chili pepper and continue to sauté for another 5 minutes. Add the cream and water, bring to a boil, reduce for a few minutes, and season with salt and pepper.
Finish and presentation
Add the paprika and the reserved meat, seasoned at this point, along with any juices it has released. Heat everything together for one minute.
Sprinkle with chopped parsley and serve.
