Today we're showing you how to prepare 'Aljomar Iberian Pork with Escalivada' in the style of the Salamanca Hospitality School . This school trains future restaurant and hospitality professionals and uses Aljomar Iberian pork products, like the one used in this dish.
We include the video explanation thanks to the program that aired on La 8 de Salamanca TV, in which Ricardo Gómez, director of the Salamanca Hospitality School, and Richi Gómez, professor, participated.
Ingredients of Aljomar Iberian Pork Shoulder with Escalivada
(4 servings)
- 1 Aljomar Iberian Presa
- 2kg of salt
- 1 red pepper
- 1 green pepper
- 1 eggplant
- 1 onion
- EVOO
- Sherry vinegar
Preparation of Aljomar Iberian Pork Shoulder with Escalivada
Place the meat in the salt for 40 minutes. After that time, wash and dry the meat.
We light the smoker and, when it reaches about 45ºC, we place the meat inside and smoke it for 30 minutes. After that time, we refrigerate it until ready to use.
Roast the vegetables in the oven at 180ºC for 35 minutes. Once cooked, peel, remove seeds and cut into strips.
Presentation
We will slice the prey into thin slices.
We will arrange the vegetables to give volume and dress with vinegar and extra virgin olive oil, place the pork on top and season.
