METHOD
Cook the Pork (Sous-Vide or Low Temperature Oven):
- Season the pork with salt and place it in a vacuum-seal bag with garlic cloves, herbs, and a drizzle of olive oil.
- Cook sous-vide at 80°C (176°F) for 12 hours.
- If using a low-temperature oven, cover the pork tightly with foil and roast at the same temperature until tender (approximately 10–12 hours).
- Once done, remove from the bag, dry the skin, and crisp it in a hot oven or with a blowtorch until golden and crunchy.
Roasted Sweet Potato Purée:
- Roast the sweet potatoes whole in the oven at 180°C (356°F) for about 45–60 minutes until soft. Peel and mash with a pinch of salt. You can add olive oil or butter for a creamier texture.
Boiled Canarian Red Mojo:
- In a saucepan, boil the peppers (or ñoras) until soft. Remove seeds and skin if needed.
- Blend with garlic, cumin, paprika, vinegar, olive oil, and salt until smooth. Simmer the sauce briefly in a pan to integrate the flavors.
Plating:
- Place a generous spoonful of sweet potato purée at the center of the plate. Arrange a piece of crispy pork on top, and spoon over or alongside the boiled red mojo sauce.
Allergens
- Garlic (mojo)
- Potential dairy (if butter is used in the purée)
Ingredients
For the pork:
- 1 piece of pork (skin on)
- Salt
- Olive oil
- Aromatic herbs (thyme, rosemary, bay leaf)
- Garlic cloves
For the roasted sweet potato purée:
- 2 large sweet potatoes
- Salt
- Olive oil or butter (optional)
For the boiled red mojo sauce:
- 2 red bell peppers (or 2 ñora peppers, if available)
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 1 tablespoon sweet paprika
- 2 tablespoons white wine vinegar
- 100 ml olive oil
- Salt
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