2 shoulder blades of Ibérico pork (presa)
2 lbérico pork tails
1/2 cup beef stock
bouquet of vegetables, cardamom, powdered hot ginger, Jamaica pepper, quartered roasted hazelnuts, olive oil, salt, pepper
1 1/2 tbsp sugar
1/8 teaspoon agar-agar
2 sheets gelatin, or 2 tsp powdered gelatin
1/2 cup mineral water
fruit (bananas, strawberries)
vegetables (carrots, asparagus)
Blade of pork:
Hang the pork for three days in the cold room. Trim and cut into slices 1/2" thick (take care to slice in the correct direction). Dress with a little oil and chill.
Tail of pork:
Remove any bristles and fat. Place in a large pan and cover with mineral water. Bring to the boil, skim and add a bouquet of vegetables (leek, carrot, celery, bay leaf, parsley, thyme) and a small bundle of pepper grains. Boil for two hours, bone and lay out flat on paper. Cool and cut into very small dice. Set aside.
Mix the lemon juice with 1/2 cup mineral water, the sugar and the agar-agar. Bring to the boil and add the gelatin. Strain and leave to set.
Cut the banana into rectangles, dress with oil, salt and Jamaica pepper. Cut the strawberries into quarters (depending on size) and dress with oil, salt, cardamom and pepper. Blanch the chives and use to make bundles of banana with strawberry. Peel and shape the carrot. Blanch in boiling, salted water for two minutes. Cool and sauté with oil, salt and pepper. Remove from the heat and sprinkle with ginger. Gently fry the asparagus in the deep-fryer. Drain on absorbent paper and season with salt. Make bundles of carrot with asparagus using blanched chives.
Mix a little Jamaica pepper and cardamom and crush to a powder. Add powdered ginger.
Season the slices of blade of pork with salt and pepper and flash fry on both sides. Roast in the oven at 375 degrees F for just 1 minute then place in the grill for a few seconds. Heat the garnish bundles in the oven at 375 degrees F for three minutes. Sauté the tiny dice of tail in a non-stick frying-pan without oil until caramelized. Season with salt and pepper and add to the beef stock. Serve the slices of pork alternating with bundles of fruit and vegetables. Add the sauce with the caramelized pieces of tail. Sprinkle with roasted hazelnut quarters and the tiny dice of lemon jelly. Add a stripe of powdered spices.
Recipe courtesy of Spain GourmeTour magazine