Iberico Pork Chop Marinated in Peppers and Chillies with Catalonian Spinach - James Martin Chef

Ingredients

• 3 Spanish dry chillies
• 10 Spanish dry peppers (choriceros)
• 300g onions (julienne cut)
• 2 bay leaves
• 1L water
• 200g paste
• 50ml fino sherry wine
• 15ml moscatel vinegar
• 10g garlic
• 2g dried oregano
• 2g ground cumin
• 20g fresh ginger
• 15ml soy sauce
• 15ml extra virgin olive oil
• 50ml water
• 1 shallot (cut to follow rims),
• 100g baby spinach,
• 40ml arbequina extra virgin olive oil,
• 30g roasted pine nuts,
• Salt and pepper.
• 60g sultanas
• 60ml sherry wine vinegar
• 4 Iberico pork chops