Spanish chef Cristóbal Morales recommends three recipes with white layer pork products to enjoy with family or friends.
If you are thinking of entertaining your family with a delicious Sunday lunch or you want to surprise your friends with an unforgettable dinner and get all the applause, then follow these three suggestions from chef Cristóbal Morales, expert and ambassador of Spanish charcuterie, and owner from the Spanish restaurant La Bodeguilla de Cristóbal.
The three-course menu recommended by chef Cristóbal Morales begins with a tasty appetizer, pork on stone with Spanish chorizo. Then the chef suggests the fresh rocket salad with Parmesan cheese, pork loin and figs. To later continue with an abundant background; plated with red wine accompanied by golden potatoes with cilantro and crispy serrano ham. Next, the detail of the three recipes.
Pork in stone with Spanish chorizo (2 people)Ingredients:
- 1 peeled tomato.
- 150 gr. of spicy Spanish chorizo.
- 2 cloves of garlic.
- ½ onion.
- 1 pinch of salt.
Step by Step
- First, crush the peeled tomato, together with the garlic cloves and the onion in a mortar or in a stone pig until it is like a puree.
- Then season with salt and add the finely diced spicy Spanish chorizo.
- Finally, mix all the ingredients. The entree will be ready to snack on.
Fresh rocket salad with Parmesan cheese, pork loin and figs (2 personas)Ingredients:
- 100 gr. stuffed loin
- 100 gr. Parmesan cheese cut into flakes.
- 50 cc. of olive oil.
- 200 gr. of arugula.
- 2 lemons.
- Lemon peel zest.
- 150 gr. of figs.
Step by Step:
- First place at the bottom, all the very clean arugula, and on this, put the Parmesan cheese flakes.
- Then add the slices of pork loin, which can be cut into four to make the dish look better, and the figs too, so that they remain the same way.
- To make the dressing, use olive oil, lemon juice and the zest of the citrus peel. The objective of this is to increase the freshness of the dish and make a delicious combination of flavors on the palate.
Plated with red wine accompanied by golden potatoes with coriander and crispy Serrano ham (4 people)Ingredients
for the meat:
- 1 kg. of plated beef.
- 1 liter of red wine.
- 1 onion.
- 1 red paprika.
- 2 cloves of garlic.
- 50 gr. of sugar.
- 1 tomato.
- 1 kg. of potatoes.
- 1 pack of perezil or cilantro.
- 400 gr. Serrano ham.
- 100cc. Of olive oil.
Step by Step:
- Clean the excess fat from the plate, then seal it in the pot with oil.
- Then, add the red wine until it evaporates, and once ready, add the onion, paprika, garlic cloves, 50 g of sugar and the chopped tomatoes without the peel to cook for 35 minutes in a pressure cooker or 1 hour and 15 minutes in a normal pot.
- When the meat is soft, remove it from the juice and wait for it to cool, then form a sauce in the juicer.
- For the potatoes, cut them with their skin and into quarters, and then cook them in cold water. Leave al dente.
- Once they are ready, cool and at the same time heat the pan with olive oil and minced garlic.
- Finally, add the potatoes and brown them. Once the cooking is finished, add coriander on top.
- Finally, for the serrano ham, cut and put in the oven or microwave for a few minutes, until the expected crispness is achieved.
About the Spanish delicatessen products campaign
This campaign is carried out in Chile and seeks to highlight the qualities of white layer pork derivatives such as Serrano ham, Spanish chorizo, lomo embuchado and salchichón, due to their tradition, flavor, variety and nutrition. In addition, it has the objective of positioning elements such as the sustainability of the demanding Spanish production system, its respect for animal welfare, its high degree of innovation and its supply capacity.
The campaign is run by the Interprofessional Organization Agroalimentaria del Porcino de Capa Blanca of Spain (INTERPORC) and is co-financed by ICEX España Exportación e Inversiones, implemented at the destination by the Economic and Commercial Office of Spain in Santiago.
INTERPORC is an entity that operates non-profit and covers a total of 11 Spanish associations and organizations, both in the production sector and in industry and marketing, encompassing 90% of the sector. INTERPORC represents all the sectors related to the white-coated pig value chain and, thanks to its volume of production, it is considered the largest interprofessional organization in the meat sector in Spain.
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For more information, visit www.interporc.com
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