(serves four people)
600 grams of presa ibérica (shoulder of Iberian pork)
1 kg of fresh carrots
200 grams of small mushrooms
200 grams of beetroot
4 little gems (lettuce)
Red wine/port sauce
4 tablespoons of finely chopped parsley
2 tablespoons of finely chopped shallots
1 clove of garlic
Olive oil
Pepper and salt
1 lemon
Peel and wash the carrots. Cut them into even pieces and cook them in water (just above the carrots) with a pinch of salt until they are soft. Take them out and dry them on kitchen paper. Put the carrots in a blender and blend until you have a smooth purée. Add a small lump of butter, pepper and salt to taste. To be sure that there are no lumps left in the purée you can press the purée through a kitchen sieve with the back of a spoon or a soup ladle.
Cook them in an oven at 200 degrees Celsius wrapped in tinfoil until they are cooked and soft throughout. Peel them and cut them into four pieces. Marinate the beetroot with extra virgin olive oil, a good balsamic vinegar and salt and pepper.
Pre-heat the oven to 120 degrees Celsius. Heat a frying pan with a bit of olive oil, until light smoke is coming off the pan. Season the pork with salt and pepper all the way around the meat. Place the meat in the pan and leave it a few minutes until this side gets brown and crispy. Turn the fire to medium heat. Turn over de pork and leave it on this side until nicely cooked brown and crispy. Keep the meat moving in the pan until all sides are nicely coloured. Take the pork out of the pan and place it on an oven tray and place it in the pre-heated oven. If you have a thermometer for meat put it in the centre of the meat and wait until it is around 55 degrees Celsius. When its reaches this point, take it out of oven and let it rest for a few minutes. Then cut the meat into onecentimetre
slices. While you wait for the meat to reach its temperature…
Clean them with a brush, or rinse them under water and dry them again with a towel. Cut off the bottom part of the mushroom stem. If the mushrooms are small you can fry them all in some butter, with half of the chopped shallots and the garlic. If they are bigger, slice them in halves or quarters. When finished, add some parsley.
When everything is prepared, hot and ready to serve, thoroughly heat up a sauté pan with some olive oil and add the rest of the shallots. Add the little gem lettuce (cut in four, lengthwise) and briefly fry them on both cut sides. The goal is to just heat them slightly. Add a dash of lemon juice and a tablespoon of parsley. Take out. Serve everything on a plate and start with the carrot purée, then place the slices of meat over it, adding the beetroot, mushrooms and two pieces of little gem as presented in the photo.