4 people
- 500g of presa de iberico
- 100g of white miso
- 50g sake lees
- 12 pieces of mini artichokes
- 300ml white poultry stock
- Salt and pepper
- Tomato and chili pepper condiment
- 500g of vine tomatoes
- 50g shallots
- 5g garlic
- 100g chilli jelly
- 0.5g cumin powder
- 0.5g cardamom powder
- Olive oil
- Salt and pepper
- Allied curly mustard sprout
Preparation of the pork:
- Remove the presa de iberico and palpate the rounded shape.
- Mix the miso and sake, pour the marinade over the iberico press.
- Put under vacuum to marinate for 1 day.
Mini artichokes :
- Turn the artichokes and cook them in the chicken broth.
Preparation of condiments:
- Seed the tomatoes and cut them into small pieces.
- Mince the shallots and garlic, cook them in olive oil very gently. Add the crushed tomatoes, chili jelly and spices. Cook for 10m. Mix and sift.
Finishing:
- Grill some presa de iberico on bincyo charcoal.
- Finish with a medium baking.
- Mix the mini artichokes in olive oil.
- Strain the pork and artichokes, point the tomato pepper condiment, then add the allies and mustard sprouts.