Iberico – Pork – Shallot – Potato – Asparagus – Orange

For the saddle of pork, released from the Iberico pork, cut off the coarsest fat from the meat. Put the olive oil in a pan and fry the meat seasoned with salt and pepper.

Then put the seared back in the oven at 120 degrees and cook for about two hours.

Then wrap the roast in aluminum foil and let it rest for 10 minutes. Sear again after the rest.

Cut the shallots into fine pieces and fry them in olive oil. Before the shallots take on color, add the sugar and let it caramelize. Then deglaze with soy sauce, balsamic vinegar and red wine and fill up with veal stock.

Slowly reduce the brew to a third of the original amount and, shortly before serving, froth the sauce with a hand blender while adding ice-cold butter.

Wash the potatoes and boil them in salted water for 15 minutes, drain them and then let them evaporate.

Halve the potatoes on the long side and sprinkle the cut surface with a little sugar. Then let it take on color with the cut surface facing down in an oiled grill pan.

When the grill pattern can be seen on the potatoes, place the potatoes in a wok pan and sauté while adding butter. Just before serving, add the plucked tarragon and toss it through once.

Peel the asparagus and remove the woody ends. Boil the waste in the salted water, let it steep for 30 minutes, strain and set aside.

Cook the cleaned asparagus stalks in boiling salted water with a pinch of sugar and a little butter until they are firm to the bite, then briefly chill in ice water and let them cool down next to each other on a baking sheet.

Just before serving, lightly salt the asparagus and drizzle with a little orange oil, then gratinate the asparagus in the oven under the grill.

For the orange hollandaise, peel the shallot, chop it roughly and bring it to the boil together with the orange juice, balsamic vinegar, white wine, bay leaves and peppercorns in a saucepan. Reduce the liquid to about a third, strain and allow the reduction to cool.

Whip the egg yolks in a beating bowl over a water bath together with the cooled reduction until creamy and gradually work in the already clarified butter until a creamy consistency is obtained.

Season the sauce with salt, Worcestershire sauce and orange zest. Arrange all ingredients appropriately and serve hot.