Iberico rack with green asparagus
Number of persons: 4
Iberico pork crown
0.5 liter veal stock
1 tablespoon of olive oil
150g mirepoix (garlic, carrot onion)
1 tablespoon of tomato paste
100 ml of white wine
bouquet garni (parsley stem, bay, thyme)
pepper and salt
Season the Iberico pork with salt and pepper and fry in butter until golden brown.
Cook the green asparagus al dente in salted water, cool under cold running water and warm in melted butter before serving.
Fry the bacon and sauté the vegetables in olive oil. Add the tomato paste and simmer well. Deglaze with white wine and add the veal stock. Simmer with the bouquet garni for at least 2 hours. Thicken the sauce with brown roux to a shiny sauce. Add port to taste, season with salt and pepper
Melt butter in a pan at a low temperature, cut chorizo into strips and let them give off their flavor to the melted butter. Do not bake. Meanwhile, make puree and add the chorizo with butter.
Place the slices of chorizo on a baking mat and let them dry in an oven at 100 ° C until they feel stiff. When they are still hot, cut them very fine and let them cool, when they have cooled they will become crispy.