For the filling of the Aljomar acorn-fed Iberian pork loin taco (2 pax)
- 1/2 red bell pepper
- 1/2 green pepper
- 1/2 carrot
- ¼ of a red onion
- 80g of acorn-fed Iberian pork feather
- Soy sauce
- Sweet and sour sauce
- Cilantro
Finely chop all the vegetables except the onion. In a saucepan with olive oil, slowly sauté all the vegetables together. Meanwhile, dice the pork shoulder and, in a very hot pan (like a wok), stir-fry the meat, making sure it browns on the outside but doesn't overcook in the center. Remove from the heat and set aside.
Once the vegetables are well softened, add the browned meat. Drizzle with soy sauce and sweet and sour sauce and cook for 3 minutes. Remove from the heat and add the julienned red onion (add raw) and finally the chopped cilantro. Keep the dough warm.
For the taco
- 2 wheat tortillas
We'll heat the wheat tortillas in the microwave, take them out and fill them with the reserved hot dough, close them and they're ready to eat!!
