METHOD
We cut the potatoes very thin with a mandolin, arrange the potatoes on a baking tray forming layers, until reaching the desired height.
We bake at 160 degrees for 2 hours. And we reserve in the cold.
We mark the pork shoulder on the grill, on the other hand we will make the marinade (soy, water, ginger, onion, orange and lemon) When the pork shoulder is marked on both sides, we put it in the marinade and let it cure for 24 hours, after this time we will freeze it, to later cut it
in a cold cut.The Teror chorizo, we take it out of the casing and reserve in the cold.
PRESENTATION:
We fry some potato cubes of about 2 centimeters, we place a spoonful of Teror chorizo on top of the potato and we finish with some slices of pork shoulder on top, it ends with a drizzle of oil and salt.
RECIPE INFORMATION
Serves: 2
INGREDIENTS
Canarian Teror Chorizo
Pork Shoulder
Potatoes
Soy
Water
Ginger
Onion
Orange
Lemon
Oil
Salt
Allergens highlighted in bold.
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