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Ibérico meat with chorizo mousse

Delicious dish of pork cheeks.

Ingredients

3units.itemssliced shallots
3units.itemssprigs of thyme
Pepper and salt
2units.itemsBay leaves
Butter
1kgpork cheeks
Red wine
Veal jus
chorizo sausage
200gSugar
150gWhite wine
pluma
Potatoes
50gManzanilla sherry
apples

Preparation

  1. Season 1 kilo of cheeks with pepper and salt and fry crispy in butter.
  2. Add 3 sliced shallots, 3 sprigs of thyme, and 2 bay leaves. , Deglaze with red wine.
  3. Add veal jus until the cheeks are covered with liquid.
  4. Let simmer gently for 3 hours.
  5. Remove the cheeks from the liquid, shred, and moisten with a little jus.
  6. Spread on a baking tray and let cool overnight so it becomes sliceable.
  7. The pluma (feather) is the loose cap that sits on the ribeye.
  8. This meat has a coarser grain and is therefore good for grilling.
  9. Cook the feather sous-vide for 30 minutes at 63°C and grill before serving.
  10. Boil 300 grams of potatoes in water with salt.
  11. Finely chop the chorizo sausage and fry, reserving the fat.
  12. Press the potatoes through a sieve and mix with 100 grams of cream and 50 grams of the strained chorizo oil.
  13. Put in a siphon and charge with two cartridges, keep warm in a bain-marie at a maximum of 65°C.
  14. Heat 150 grams of white wine with 50 grams of Manzanilla sherry, 200 grams of sugar, and a drop of green food coloring until the sugar is dissolved.
  15. Cut apples into quarters with the skin on.
  16. Vacuum together with the cooled syrup