Taking its inspiration from croquettes, this dish aims to offer the traditional flavour and texture but with a new balance and contrast.


Ibérico ham béchamel:                   
1 l. full-cream milk
1/2 carrot
1/2 spring onion
1/2 leek
1/2 onion
4 cloves garlic
500 gr. Ibérico pork ribs
100 gr. corn flour
100 gr. flour
4 egg yolks
1 1-litre siphon and two gas cartridges

Belly pork:                                        
300 gr. granulated sugar                                                            100 gr. brown sugar
400 gr. rock salt
500 gr. fresh, fatty Ibérico belly pork
10 gr. black pepper
15 gr. pimentón de la Vera
1/2 carrot
1/2 spring onion
1/2 leek
1/2 onion
4 cloves garlic

1 can herring roe
1 French loaf, frozen


Ibérico pork béchamel: Pour a few drops of oil in a pan and brown the vegetables. Add the pieces of Ibérico pork and brown. Add the milk and infuse at 65ºC for 45 min. Strain out the solids, then bring the flavoured milk to the boil and bind with the corn flour and flour. Add the egg yolks, season with salt and blend. Fill the siphon, add the cartridges and keep warm over a bain-marie.
Belly pork: Mix the two types of sugar with the salt, pepper and pimentón. Coat the pork with this mixture and leave to stand for 12 h. Remove the coating and wash the pork. Place all the vegetables and belly pork in a pan and cover with water. Simmer for 2½ hours. When tender, remove the pork from the pan and chill in the refrigerator, with a weight on top. When cold, remove the skin and cut the meat into rectangles 5 cm x 2 cm x 2cm.
Paneé: Using an electric slicer, thinly slice the bread lengthwise. Lay the slices on the work surface, top with the pieces of belly pork and wrap.


Over a low heat, gently brown the pork parcels all over until the inside is hot and the outside is an even golden colour. Serve the faux croquettes on a base of Ibérico pork béchamel and top with herring roe. Brighten the dish with herbs, flowers and/or green leaves.