Clos D`Agón, by Bodegas Mas Gil, undoubtedly one of the most interesting Spanish whites. A very complex wine with mineral touches. We recommend serving it after 4-5 years in the bottle.
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Ibérico Pork 'Presa' in a Pickle Sauce
Preparation
Pork
Brown the meat on a hot griddle. Cut the vegetables en brunoise, add the oil and the other ingredients. Fry lightly for 6-8 minutes. Add the meat. Cover with water and simmer for 20 minutes. Set aside to cool then leave to stand for 24 hours.
Garnish
Cook the vegetables until al dente and set aside. Cover with the pickle sauce.
Presentation
Arrange vegetables on the plate and top with the sliced pork. Pour over a couple of spoonfuls of the pickle sauce.
Chef's Remark:
"The idea of preparing pork in a pickle sauce is common in Extremaduran traditional cooking. A very versatile dish, it can be served cold with salads and a mustard vinaigrette; with the pickling vegetables, either hot or cold; as in the recipe; on crisp slices of toast, etc."
Preparation by: Toño Pérez
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20 minutes (+ 1 day standing time)
- 88 gr Ibérico pork presa
- 1 onion
- 1 leek
- 1 celery stick
- 1 carrot
- 1 bay leaf
- 1 spring thyme
- 1 tsp black peppercorns
- 1 l Spanish olive oil
- 2 l water
- 250 ml PGI Sherry vinegar
- 1 zucchini
- 8 baby carrots
- 8 sprig cauliflower
- 8 asparagus tips
- 8 sprigs broccoli
- 3.104 oz Ibérico pork presa
- 1 onion
- 1 leek
- 1 celery stick
- 1 carrot
- 1 bay leaf
- 1 spring thyme
- 1 tsp black peppercorns
- 1.76 pint Spanish olive oil
- 3.52 pint water
- 8.924 fl. oz PGI Sherry vinegar
- 1 zucchini
- 8 baby carrots
- 8 sprig cauliflower
- 8 asparagus tips
- 8 sprigs broccoli
- 0.435 cup Ibérico pork presa
- 1 onion
- 1 leek
- 1 celery stick
- 1 carrot
- 1 bay leaf
- 1 spring thyme
- 1 tsp black peppercorns
- 4.352 cup Spanish olive oil
- 8.579 cup water
- 1.057 cup PGI Sherry vinegar
- 1 zucchini
- 8 baby carrots
- 8 sprig cauliflower
- 8 asparagus tips
- 8 sprigs broccoli
Wine match