On this occasion we are going to propose a recipe with Iberian meat that requires a little more preparation, but come on, don't be scared because it is only a matter of taking a little more time, since you have to marinate the meat and that process lasts as long as it lasts. . However, you will see how simple it is. You already know that we like to give you ideas that are easy to execute and with a very tasty result.
Our chef Javier Fuentes del Río teaches us how to prepare TATAKI OF IBERIAN PREY, PISTACHOS, PICKLED ONIONS AND PURE SWEET POTATO .
Here are all the details so you can cook it for 8 people:
For the marinated prey
- 2 units of Iberian acorn-fed pork in Torreón
- 200 ml of soy sauce
- 2 units of files
- 100g of sugar
For the sweet potato puree
- 2 units of sweet potato
- 1 liter of milk
- Salt and pepper
50 grams of butter
Rest of ingredients:
1 jar of pickled onions
Clean and remove the fat from the prey, cut into squares 15 cm long by 5 cm wide, more or less, to make a nice cut. Subsequently, put the meat in the marinade with the juice of the two limes, the soy sauce and the sugar.
Ideally, you should leave it marinating for 30 min.
For the sweet potato puree, peel the sweet potatoes and chop irregularly, then you must cook them in the milk. Once cooked, drain and mash, add a little milk from cooking until you get the desired texture and end up emulsifying with butter, salt and black pepper.
Finally, remove the meat from the marinade and grill over high heat, so that the pieces are browned on all sides, remove from the heat and let rest for 5 minutes.
Cut into slices about 2 cm wide superimposed one on top of the other, add a little salt flakes and the liquid from the marinade, two quenelles* of sweet potato puree and garnish with the pickled onions and pistachios.