Iberian pork lacquered with Andalusian sugar cane molasses, black garlic and leaves

Ingredients (for 4 people)

240 g Iberian pork
3 tablespoons of Andalusian sugar cane molasses
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


For the Andalusian sugar cane molasses lacquer: crush 2 black garlic cloves together with the chicken broth, strain it and give it a pinch of salt. Put the Andalusian sugar cane molasses in a saucepan together with the lime juice and reduce to three quarters. Add the chicken stock and black garlic, and reduce the mixture by half.

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: On a flat plate, arrange a spoonful of the Andalusian sugar cane molasses juice, place the joint on top and finish with a small salad of seasoned micro-vegetables and a black garlic.

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.


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.