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12 - 15 JUNE 2025, MERRION SQUARE

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Slow-Cooked Pork with Roasted Sweet Potato Purée and Boiled Canarian Red Mojo by Tasting Spain

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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