Trio of Cerdo Ibérico by Chef Gonzalo Omiste Ruiz

Behind the Recipes

Makes 2 servings

INGREDIENTS:

5 oz. Iberican pork leg, or presa paleta
5 oz. Iberican pork shoulder, or pluma
5 oz. Iberican pork loin, or secreto
2 tbsp. extra virgin olive oil
1 shallot, finely sliced
1/4 cup granulated sugar
1/4 cup sherry vinegar
1/4 cup button mushrooms, finely sliced
1/4 cup beef stock
1 tbsp. fresh chives, minced
Salt and pepper to taste

PREPARATION:

1. Using two heavy-bottomed skillets, heat one tbsp. of olive oil in each over medium-high heat. While the oil is heating, season both sides of the meats with salt and pepper.

2. Place the presa paleta and the pluma in one skillet and the secreto in the other as the meats have different cooking times.

3. Cook the presa paleta and the pluma for 1-2 minutes on each side. The secreto will cook for 4-5 minutes on each side.

4. When the meats are cooked, set aside and cover with aluminum foil while the meat rests.

5. Make the sauce by carmelizing the sugar in a saucepan over low heat so that it won't burn. When the sugar becomes light blonde in color, add the sherry vinegar and beef stock.

6. While the sauce reduces, sauté the shallots and mushrooms in the same pan the meat cooked in. When tender, add to the sauce and stir.

7. To serve, slice the meats on a bias, top with the sauce and sprinkle chives on top to garnish.