IBERICO PORK CURED WITH GINGER AND PEDRO XIMENEZ SHERRY VINEGAR
INGREDIENTS: (to serve 4)
4 Ibérico pork secreto cuts, 1 kg.
Marinade:
10 gr ginger, grated
15 gr white peppercorns, crushed
1 dl extra virgin Picual olive oil
0.3 dl medium soy sauce
0.6 dl Pedro Ximénez sherry vinegar
Dressing:
½ dl extra virgin Picual olive oil
5 gr Tuber Melanosporum, very finely chopped
A few drops of Tamari Salt flakes
PREPARATION:
Trim the pork, removing any fat. Heat a griddle over a medium heat, and sear the pork without any fat for 5 seconds on each side. Mix all the marinade ingredients using a whisk. Insert the pork, making sure it is well covered. Chill at 2ºC for 24 hours. Remove the pork from the marinade and dry well on kitchen paper. Impregnate the pork with extra virgin Picual olive oil and chill for a further 24 hours. Prepare the dressing by mixing the olive oil with the chopped truffles. Slice the pork against the grain at a 45º angle, forming fillets about 2 mm thick.
TO SERVE:
Arrange the Ibérico pork slices on a plate and brush with the truffle oil. Accompany with a few drops of Tamari and salt flakes.