Step by step, once again, another recipe that chef Arrabal created exclusively for Aljomar during Alimentaria 2014. And, you know... if you decide to make it, tell us what you think and send us a photo on our Facebook page .
Grilled pork shoulder with tomato compote and chives.
For the tomato and chive compote
2 tomatoes
1 red onion
150g of sugar
Chopped chives
We peel the tomatoes and dice them, we sauté the onion separately in oil and when it is translucent we add the sugar, we let it cook for a few minutes and add the tomato off the heat and finish with the chopped chives.
For the Secret
100g of acorn-fed Iberian pork secreto
We sear it on the griddle and cut it into slices, then set it aside.
Mounting
We place some slices of rare pork secreto on top and cover it with the warm tomato and chive compote.
