Iberico Pork Chop Marinated in Peppers and Chillies with Catalonian Spinach

Iberico Pork Chop, marinated in Spanish dry peppers (choriceros) and Spanish dry chillies, with Catalonian spinach from Nieves Barragan! Choriceros take around a month to dry and the smell is fantastic, they are one of Nieves favourite ingredients!

Ingredients

Paste

3 Spanish dry chillies
10 Spanish dry peppers (choriceros)
300g onions (julienne cut)
2 bay leaves
1L water

Marinate mix

200g paste
50ml fino sherry wine
15ml moscatel vinegar
10g garlic
2g dried oregano
2g ground cumin
20g fresh ginger
15ml soy sauce
15ml extra virgin olive oil
50ml water

Catalonian Spinach

1 shallot (cut to follow rims),
100g baby spinach,
40ml arbequina extra virgin olive oil,
30g roasted pine nuts,
Salt and pepper.

Soaked Sultanas

60g sultanas
60ml sherry wine vinegar

4 Iberico pork chops

Method

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Paste

In a pot with lid at low heat, add ingredients, slow cook choriceros and 3 dry chillies with seeds till water evaporates and choriceros are soft. Mix all in blender/thermomix till paste consistency

To 200g of paste, add all the ingredients for the marination mix, and bliss.

Cover pork chop in marinate mix and leave at least for 2 hours or overnight.

For the soaked sultanas, soak sultanas in sherry wine vinegar, enough to cover, for at least 2 hours, or overnight

Cooking

Grill pork chop in chargrill, cook on the side to caramelise, turn every 2/3 min till medium cooked. Rest.

Prepare the Catalonian spinach, in a medium hot pan, add olive oil, then shallots and sweat till translucent. Add the soaked sultanas, the pine nuts, the spinach (hardly cooked), salt and pepper to taste.