Secreto ibérico y cerveza negra - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• El Iberico pork 'secreto' 1.2 kg
• Brown stock 0.3 l
• Leek 2.0 ud
• Garlic, bulb 1.0 ud
• Cerveza negra 0.2 l
• Creamed corn 0.05 kg
• Yucca 0.5 kg
• Olive oil 0.15 l
• Table salt 8.0 g
• Mozzarella cheese 0.15 kg
• Glazed pineapple 400.0 g
• Black garlic 2.0 ud
• Shallots 0.1 kg
• Licorice root 0.05 kg
• Cooking port 0.1 l
• Agar - agar 0.01 kg
• Onion 0.03 kg for brown stock
• Carrots 0.015 kg for brown stock
• Green leek 0.18 ud for brown stock
• Bones 0.09 kg for brown stock
• Red wine 0.015 l for brown stock
• Water 0.3 l for brown stock
• Powdered vegetable stock 0.015 kg for brown stock
• Water 0.16 l for glazed pineapple
• Sugar 0.16 kg for glazed pineapple
• Pineapple 0.2 kg for glazed pineapple