Sashimi of 'orza' marinated Iberian pork, curry EVOO mayonnaise, and roasted peppers
Time: 1
People: 2
Difficulty: Media
Red peppers, Extra Virgin Olive Oil, garlic and cumin
Preparation
Roast the peppers in the grill, peel and put in the Thermomix along with its cooking water garlic and a tablespoon of cumin and go shredding everything. Once this is the well emulsified set end up riding with the Extra Virgin Olive Oil, put on salt and reserve in the cold.
Mahonesa:Extra Virgin Olive Oil, egg and curry.
Preparation: To make a mahonese in a traditional way with the AOVE and the egg, once finished mixing with the curry and let macerate at least 8 hours before use. Book in the cold.
Sashimi:secret Iberian pig, salt, sugar, aromatic herbs, garlic and black pepper in grain.
Preparation: Mix the sugar and salt together with the crushed garlic, the aromatics and the pepper to equal parts, cover the meat with the whole and let macerate for 6 hours. Clean the marinade meat, square and pack into the vacuum, cook at low temperature for 8 hours, cool and book in the cold.
Employee:Cut very fine lasas of secret as sashimi, place them on the curry mahonesa and accompany with the mashed asadillo, end with lettuce shoots.
