Braised Iberian Pork Loin, Almagro Aubergine Gachas and Manchego Cheese Gnocchi
Clean the pork loin of nerves and excess fat and set aside.
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.
Boil the potatoes with their skins on until they are soft.
Remove the skin and blend in a food processor.
Allow to cool until lukewarm.
Add the sifted flour, grated Manchego cheese, egg yolk and salt.
Knead and make strips of dough to cut and shape into gnocchi later.
Chop the bacon finely and fry over a low heat to release the fat.
Next fry the garlic and toast the flour in the fat.
Lastly, introduce the meat stock on a medium heat and with the aubergine dressing, reduce the heat until it thickens.
Put the teriyaki and liquorice sauce on a low heat until you reach a syrup like texture.
Blanch the lettuce leaves and set aside.
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.
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.
Boil the gnocchi in water with salt until it floats. Remove from the heat.
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.
