We love fusing cultures in our dishes, so we're going to cook Iberian pork shoulder with sauteed vegetables, chestnut garlic, and an Asian-inspired sauce. The chestnut garlic adds a spicy flavor to the vegetables, which, combined with the sweetness of the sauce… is absolutely delicious!
40 min
4 pax
Easy
We peel the 4 cloves of chestnut garlic and slice them thinly.
We cut the spring onion and yellow pepper into a fine julienne.
We cut the cherry tomatoes in half.
We season the pieces of Iberian pork shoulder with salt and pepper.
In a non-stick frying pan over medium heat, add a drizzle of oil, the garlic, pepper, and spring onion and sauté.
When they are almost cooked, add the tomatoes and sauté for a few minutes. Remove from the heat.
In the same pan, and with the same juices released by the vegetables, sear the Iberian pork shoulder on all sides. Remove from the heat.
Using the same pan, pour in the Kimchee Sauce and the Kabayaki, stir well until thickened, and that's it!
FINISHED DISH:
On a flat plate, arrange the tomatoes in a diagonal line, next to them the piece of Iberian pork shoulder, and
On top of this, the sautéed vegetables.
In one corner of the plate we add a little sauce and finish by decorating with some threads of pepper, lime zest and a few leaves of parsley.
_Miguel Ángel Mateos:
– Kimchee and Kabayaki sauces are of Asian origin, made from different seasoned vegetables, so they have a sweet and sour taste with a spicy touch.
– If we can't find Kabayaki sauce, we can substitute it with Teriyaki sauce.
– It's a dish with many contrasts and very pleasing to the palate. We'll find spicy notes from the Kimchi sauce and the pepper threads, as well as sweet notes from the Kabayaki sauce.
