In a serving plate, make a bed of the wrinkled potatoes ('papas arrugás') soaked with the mojo rojo, the blanched carrots and the asparagus. Pan sear the secreto Iberico, both sides for about 2 min each, let it rest 5 min before to cut into bites pieces, and put on the vegetables. Top with the kaki persimmon chutney to finish.
For the chutney
Combine everything (except the persiMon®) in a stainless-steel rondeau. Bring to a boil. Cover with a lead and put into the oven at 225°F in low fan until all the liquid has evaporated. (around 2 hours). Put the persiMon® into the mix and let it rest covered and at room temperature.
For the 'mojo' rojo
Put the ingredients in a blender and puree almost smooth. Remove and add olive oil in a bowl with a wooden spoon or a rubber spatula. Serve.