In this recipe from chef Carlos Montobbio of ESQUINA, Iberico pork is paired perfectly with one of his favourite winter ingredients – chestnuts.
Iberico Pork Jowl with Chestnut Cream and Black Truffle
For the pork jowl
200g fine salt
10 black peppercorns, whole
6 + 1 bay leaves
4 garlic cloves, with skin
6 sprigs fresh rosemary
4kg Iberico pork jowl
2 tbsp pomace oil
For the chestnut cream
1kg chestnuts, peeled and skinned
3l mineral water
2 bay leaves
Fine salt, to taste
6 slices winter black truffle
6 slices raw chestnuts
- To cook the pork jowl, place the water, salt, honey, peppercorns, garlic cloves and 6 bay leaves into a large pot and bring to a boil. Add the rosemary to the mixture and leave to boil for 15 mins. Add ice and remove the pot from the stove to cool.
- If your pork jowl has not been cleaned by the butcher, trim away the odd parts like the veins and blood. You may wash it if you like, but this is not necessary as the brining process kills all the bacteria. Once clean, marinate the whole jowl in the cooled mixture for 24 hours.
- Remove the jowl from the bag. Rinse off the residual marinade and place the jowl in a resealable bag with 1 bay leaf and the pomace oil. Vacuum to remove air bubbles and sous vide at 72 degrees Celsius for 18 hours.
- Place in an ice bath until cool. Open the bag and remove the pork jowl. Trim the skin and slice into 50g portions.
- For the chestnut cream, place the chestnuts, bay leaves and mineral water in a medium-sized pot. Simmer over medium heat for 40 mins until they are fully cooked. Strain the chestnuts out of the pot. By adding some of the cooking water to the mix, blend the nuts until you achieve a creamy consistency. Season the mixture with fine salt and keep warm.
- To serve, sear the pork jowl slices on both sides until golden brown. Pour 2 tbsp of chestnut cream onto the bottom of a deep plate. Cut the pork jowl into bite-sized cubes and place it on top of the cream. Garnish with truffle and raw chestnut slices and serve immediately.