FENNEL STWE INTHE GRANADA STYLE WITH PORK JOWL

FALSE RED PRAWN CANNELLONI, EXTRACT FROM THEIR HEADS, CODIUM SEAWEED
17 de December de 2023
PGI SEGUREÑO LAMB, AUBERGINE, TURMENIC AND MILLET STEW
17 de December de 2023

Ingredientes:

For the fennel broth
· 500 gr white pork rib broth
· 500gr fennel
· 100 gr rice starch
· 50 gr garlic
· 100 gr Monalisa potatoes

For the pork jowl
· 1 kg jowl
· s/q bay leaves
· s/q Salt
· s/q Pepper

For the fennel air
· 500 gr fennel blend
· 2 gr sucrose ester

PUCHERO

Chechu González, María de la O | Granada

 

PREPARATION

For the fennel broth

Step 1. Add everything into a pot and boil for 90 min. Strain it and reserve.

 

For the pork jowl

Step 1. Vacuum-seal and cook it for 12 hours at 75ºC.

Step 2.  Open and cut it into 2mm cubes

Step 3. Toast it in extra virgin olive oil.

 

 

PLATING

• Place the crispy pork jowl and the previously cooked white bean at the bottom of the plate.
• Incorporate the hot broth and finish with a bit of fennel air.

 

PAIRING

Town. Alpujarra
Type of wine. Red wine
Grape. Verdot

Granada & Vega RECIPES