INGREDIENTS
- – Pork shoulder 1 unit.
- – Garlic 1 tbsp.
- – Onion 4 items.
- – Fennel 1 unit.
- – Pear 4 items.
- – Roquefort 250 g.
- – Cashew nuts 150 g.
- – Saffron 1 tbsp.
- – Sugar 200 g.
- – Butter 50 g.
- – Peppers.
- – Floor chili.
- – Oregano.
- – Olive oil.
- – Sal.
- – Pepper.
- – Grain mustard.
- – Lemon.
- – Pepper combine.
- – Garlic 1 head.
- Crout:
- – Butter 200 g.
- – Pan 250 g.
- – Lemon.
- – Parsley.
- – Basil.
- – Recent thyme.
- – Recent oregano.
- – Recent mint.
- Salad:
- – Corn.
- – Carrot.
- – Beet.
- – Onion.
- – Rabanito.
- – Chauchas.
- – Egg.
- – Mote corn.
- – Sal.
- – Pepper.
- – Olive oil.
- – Lemon.
- – Recent herbs.
Rolled pork rack with heat vegetable salad and mote corn
PROCEDURE:
1. Separate the Carre from the ribs and punctiliously open alongside the meat till you obtain a skinny blanket, like a matambre.
2. In a pot make a syrup with saffron, pepper and herbs, put the peeled pears in quarters for no less than 15′, or till they’re tender to crush. In one other pot we caramelize onion with salt and pepper. And we add a finely chopped fennel. Crush some chestnuts, combine with the Roquefort and put aside.
3. After we activate the oven, we put a head of garlic wrapped in aluminum with slightly olive oil for about quarter-hour. We make a puree and blend it with the dry spices, salt, pepper and olive oil.
4. In a mortar we grind the mustard seeds and blend it with the garlic puree, dry spices and lemon zest.
5. We unfold the carre and unfold it with the garlic and mustard combination, cowl with the caramelized onion, add the pears in
syrup and roquefort paste with hazelnuts. Roll us up, wrap with plastic wrap and put within the oven for two hours. at a temperature of 110°C.
6. In a bowl we combine the chopped herbs with the zest of a lemon, the butter, panko, salt and pepper and reserve to cowl the Carre after 2 hours.
7. We take away the Carre from the oven, take out the movie, put salt and pepper with slightly olive oil everywhere in the meat, increase the oven to 190ºC, and on prime we pour all of the butter and herb preparation that we had in a country approach. reserved. We put it within the oven for about 15′ till it browns and that is it.
8. We serve with all of the baked greens, nicely seasoned, the mote corn, the corn, the radishes, the beans and the poached egg.
