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
MORE RECIPES
Mini Brioche Buns Filled with Slow-Cooked Canarian Kid Goat Meat, Quince Paste Mayo, Crispy Shoestring Potatoes, and Aged Canarian Cheese by Tasting Spain
Matcha by London Essence
Roasted Squash with Cow’s Milk Ricotta and Baba Ghanoush by Tasting Spain
Crispy Canarian Pork Spring Rolls with Mojo Yogurt & Lettuce by Tasting Spain
Lentil Stew with Pork Ribs, Goat Cheese & Gofio Crisp by Tasting Spain
The Fercullen Fáilte
Squid in Two Preparations with Romesco and Cambrils Curry by Tasting Spain
Lanzarote Tomato & Cheese with “Lágrima de Malvasía” Oil & Vinegar by Tasting Spain
Sweet Potato “Ensaladilla” with Pickles and Tuna by Tasting Spain
