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Braised Iberian pork loin, Almagro aubergine gachas and Manchego cheese gnocchi.

Braised Iberian pork loin, Almagro aubergine gachas and Manchego cheese gnocchi.

Tiempo de preparación20 minsTiempo de cocina20 minsTiempo total40 mins
INGREDIENTS
Iberian Pork Marinade
 1 kg Iberian pork
 2 garlic cloves
 60 g paprika
 100 ml mild olive oil
 250 ml Almagro aubergine dressing
Manchego cheese gnocchi
 800 g potato
 200 g flour
 1 egg yolk
 400 g matured manchego cheese
 Salt
Almagro Aubergine gachas
 200 g grass pea flour
 150 g Iberian bacon
 400 ml ham broth
 400 ml Almagro aubergine dressing
 3 cloves garlic
Teriyaki and Liquorice reduction
 300 ml teriyaki
 30 g powdered liquorice
Garden lettuce sauce
 200 g lettuce leaves
 150 g chives
 50 g butter
 200 ml chicken stock
METHOD
Pork marinade
1

Clean the pork loin of nerves and excess fat and set aside.

2

Blend the garlic cloves, paprika, with olive oil and Almagro aubergine dressing in a Thermomix or blender. Leave the loin to marinate for 24 hours.

Manchego cheese gnocchi
3

Boil the potatoes with their skins on until they are soft.

4

Remove the skin and blend in a food processor.

5

Allow to cool until lukewarm.

6

Add the sifted flour, grated manchego cheese, egg yolk and salt.

7

Knead and make strips of dough to cut and shape into gnocchi later.

Almagro aubergine gachas
8

Chop the bacon finely and fry over a low heat to release the fat.

9

Next fry the garlic and toast the flour in the fat.

10

Lastly, introduce the meat stock on a medium heat and with the aubergine dressing, reduce the heat until it thickens.

Teriyaki and licorice reduction
11

Put the teriyaki and liquorice sauce on a low heat until you reach a syrup like texture.

Garden lettuce sauce
12

Blanch the lettuce leaves and set aside.

13

Cut the chives into thin strips and sauté with butter in a pan. Add the chicken stock and leave until evaporated. Let it cool and blend together with the lettuce leaves in a Thermomix.

Presentation
14

On the grill cook the Iberian pork loin until golden but still raw in the middle. Later brush with the teriyaki and liquorice sauce and use the blowtorch to create a caramelised crust finish.

15

Boil the gnocchi in water with salt until it floats. Remove from the heat.

16

Finally, position the Almagro aubergines gachas in the centre of the plate together with the diced aubergine and a few pieces of the fried choricero pepper. Add the loin, gnocchi and the lettuce sauce together with two circular cut lettuce leaves.

Category

Ingredients

INGREDIENTS
Iberian Pork Marinade
 1 kg Iberian pork
 2 garlic cloves
 60 g paprika
 100 ml mild olive oil
 250 ml Almagro aubergine dressing
Manchego cheese gnocchi
 800 g potato
 200 g flour
 1 egg yolk
 400 g matured manchego cheese
 Salt
Almagro Aubergine gachas
 200 g grass pea flour
 150 g Iberian bacon
 400 ml ham broth
 400 ml Almagro aubergine dressing
 3 cloves garlic
Teriyaki and Liquorice reduction
 300 ml teriyaki
 30 g powdered liquorice
Garden lettuce sauce
 200 g lettuce leaves
 150 g chives
 50 g butter
 200 ml chicken stock

Directions

METHOD
Pork marinade
1

Clean the pork loin of nerves and excess fat and set aside.

2

Blend the garlic cloves, paprika, with olive oil and Almagro aubergine dressing in a Thermomix or blender. Leave the loin to marinate for 24 hours.

Manchego cheese gnocchi
3

Boil the potatoes with their skins on until they are soft.

4

Remove the skin and blend in a food processor.

5

Allow to cool until lukewarm.

6

Add the sifted flour, grated manchego cheese, egg yolk and salt.

7

Knead and make strips of dough to cut and shape into gnocchi later.

Almagro aubergine gachas
8

Chop the bacon finely and fry over a low heat to release the fat.

9

Next fry the garlic and toast the flour in the fat.

10

Lastly, introduce the meat stock on a medium heat and with the aubergine dressing, reduce the heat until it thickens.

Teriyaki and licorice reduction
11

Put the teriyaki and liquorice sauce on a low heat until you reach a syrup like texture.

Garden lettuce sauce
12

Blanch the lettuce leaves and set aside.

13

Cut the chives into thin strips and sauté with butter in a pan. Add the chicken stock and leave until evaporated. Let it cool and blend together with the lettuce leaves in a Thermomix.

Presentation
14

On the grill cook the Iberian pork loin until golden but still raw in the middle. Later brush with the teriyaki and liquorice sauce and use the blowtorch to create a caramelised crust finish.

15

Boil the gnocchi in water with salt until it floats. Remove from the heat.

16

Finally, position the Almagro aubergines gachas in the centre of the plate together with the diced aubergine and a few pieces of the fried choricero pepper. Add the loin, gnocchi and the lettuce sauce together with two circular cut lettuce leaves.

Braised Iberian pork loin, Almagro aubergine gachas and Manchego cheese gnocchi.
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