We're sharing with you, step by step, the recipes that Chef Arrabal created exclusively for Aljomar during Alimentaria 2014. Here's the first one. Enjoy it, and if you decide to make it, please tell us about your experience and, if you'd like, send us a photo on our Facebook page .
Tataki of acorn-fed Iberian pork shoulder with shiitake mushrooms and pickled celeriac
For the tataki of prey
250 gr of prey
0.5 kg of salt
150g of curry
20g of oregano
20g of white pepper
We combine the salt with the spices and stir well to obtain a flavored salt. We clean the pork shoulder, removing any excess fat. We cover the pork shoulder with this salt mixture for 3 hours. After three hours, we rinse the pork shoulder well to remove the excess salt and dry it with a clean cloth. We sear it on a griddle until it's browned only on the outside (we don't want it to cook any longer since the pork shoulder is already cooked after 3 hours in the salt). With a very sharp knife, we cut it into very thin strips and set them aside.
For the celeriac and mushroom escabeche
½ celery root
12 Shitake (Chinese mushroom)
100 ml sunflower oil
35 ml of sherry vinegar
30 ml of soy sauce
We dice the celery root and blanch it in water. Separately, we slice the mushrooms and sauté them in a pan. In a saucepan, we prepare the escabeche with the remaining ingredients and add the sautéed mushrooms and the blanched celery. We simmer it over low heat for 25-30 minutes. We set it aside.
Mounting
We place 3 thin slices of Iberian pork at the bottom of the plate and on top of them some mushrooms and a couple of diced celery, we will dress it with a little of the same escabeche and give it that fresh touch with some sprouts.
