Gastronomy

Episode 10 – Part 2: Alentejo Black Pork

Episode 10 – Part 2: Alentejo Black Pork

Ingredients

  • Blade-end pork loin (presa), trimmed, approx. 200 gr
  • 1 quince
  • Buer
  • Milk
  • Turnip greens
  • Small turnips
  • Fleur de sel
  • Garlic
  • Thyme
  • Lemon
  • Mustard
  • Cream

Preparation

For the turnip mash, cook the turnips in milk and water with garlic and thyme until they are so to a knife, but still firm. Drain and put in a blender with a lile salt, buer, cream and mustard. Blitz and strain through a sieve.

For the quince, bake at 200º C in aluminium foil for around 20 minutes, roughly chop, dip in sugar and sauté in buer. Grill the pork with just olive oil and salt. Let it rest and bring it back to the grill. Repeat this process 3 times, so it is evenly cooked and the meat loses lile of its juices. Sauté the previously blanched greens with a clove of garlic,
buer and lemon juice. Cut the meat against the grain and serve immediately.

Enjoy.

CHEF PEDRO PENA BASTOS
PLACE HERDADE DO ESPORÃO
REGION ALENTEJO

Olive Oil: Organic Olival dos Arrifes

Wine: Amphora Wine Moreto 

Download the recipe here.