25 Apr Presa ibérica lacada con «mieldecaña», ajo negro y hojas
Ingredients (for 4 people)
240 g Iberian pork
3 cucharadas de «mieldecaña»
Juice of one lime
20 cl dark chicken broth
6 black garlic
Micro-vegetable salad to suit your taste
Salt to taste
As required of Extra Virgin olive oil
Method
Para el lacado de «mieldecaña»: triturar 2 ajos negros junto con el caldo de pollo, colarlo y darle el punto de sal. Poner en un cazo la «mieldecaña» junto con el zumo de lima y reducir a tres cuartos. Añadir el jugo de pollo y ajo negro, y reducir el conjunto a la mitad.
For the joint of meat: sear the joint on the grill. Put in a vacuum bag together with Extra Virgin olive oil and salt. Place in a water bath for 30 min. at 65º C.
Final step: cut the joint of meat into four regular pieces, put it in the saucepan and gradually coat it with the lacquer, until a thin film is obtained.
Plating: en un plato llano disponer una cucharada del jugo de «mieldecaña», sobre la presa y terminar con una ensaladita de micro-vegetales aliñada y un ajo negro.
Juan Carlos Trujillo
A chef from Linares, he shared the kitchen with Manuel de la Osa at Las Rejas Restaurant (1 Michelin Star) or with Salvador Gallego in Moralzarzal, Madrid. In 2015 he was a revelation chef at Madrid Fusión.
CANELA EN RAMA RESTAURANT, LINARES
1 Sol Repsol. Recommended by the Michelin Guide. Rooted in the traditional recipes of the northern countryside of Jaén. Reinvents old recipes with flavours and smells from the kitchens of the rural world.