Iberico Pork Chop Marinated in Peppers and Chillies with Catalonian Spinach - James Martin Chef
Iberico Pork Chop, marinated in Spanish dry peppers (choriceros) and Spanish dry chillies, with Catalonian spinach from Nieves Barragan!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
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
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