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Recipes |
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SECRETO DE IBERICO WITH MATANZA RICE AL XOCO-PILI
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INGREDIENTS |
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1KG BACK OF THE NECK PORK 1 PIZ DE BUCHE ½ KG CARNAROLI RICE 200G SOFRITO OF CHOPPED ONION AND TOMATO FRIED IN OIL 2L. BOLETUS STOCK 300G GRATED PARMESAN 50G BUTTER 12 XOCO PILI BALLS SALT
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METHOD |
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VACUUM COOK THE PORK FOR 12 HOURS AT 65º. CUT IT INTO FILLETS AND BROWN IT IN A SALAMANDRA STOVE.
VACUUM COOK THE BUCHE AS WELL, CLEAN THE BONES AND THEN FINALLY MINCE IT.
USING THE SOFRITO, THE RICE, THE MINCE AND THE STOCK MAKE ASPREADABLE CREAMY RICE USING SOME OF THE PARMESAN, BUTTER AND XOCO PILI.
TOAST THE REMAINING PART OF THE PARMESAN IN THE OVEN.
ARRANGE THE PLATE WITH THE CREAMY RICE AS A BASE, THE BROWNED PORK ON TOP AND FINALLY THE TOASTED PARMESAN.
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Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid
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Categoria: Meats |
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