rezept-Óliver-Peña-Luque-iberian-pork-granny-smith-skewers-in-teriyaki-sauce-ret
main dish
Iberian pork & granny smith skewers in apple teriyaki sauce
Preparation
up to 45 min.
difficulty
difficult
apple
Granny Smith
Ingredients
serves 4
FOR THE SEASONED SOY
  • 1000 gr soy sauce
  • 800 gr mineral water
  • 120 gr sugar
  • 40 gr katsuobushi

FOR THE THAI IBERIAN PORK SHOULDER
  • 700 gr seasoned soy
  • 100 gr of simple syrup
  • 100 gr lemongrass
  • 15 gr fresh ginger
  • 15 gr garlic
  • 20 gr sriracha sauce
  • 4 unit. kaffir lime leaves

FOR THE IBERIAN PORK SKEWERS
  • 400 gr Iberian pork shoulder
  • 200 gr Thai feather sauce
  • 4 units lemongrass

FOR THE APPLE TERIYAKI THAI SAUCE
  • 200 gr Iberian Thai pork sauce
  • 100 gr Marlene Granny Smith juice

FOR THE MARLENE GRANNY SMITH APPLE SKEWERS
  • 1 unit. Marlen Granny Smith apple
  • 1 Japanese slicer

FOR THE CHUTNEY SPICES
  • 2 units of cinnamon stick
  • 10 g black peppercorns
  • 10 g of cloves
  • 10 g of cardamom grains
  • 100 g of white wine

FOR THE CHUTNEY BASE
  • 175 g apple cider vinegar
  • 50 g white sugar
  • 12 g ginger

FOR THE APPLE CHUTNEY
  • 60 g spice base (preparation above)
  • 100 g chutney base (preparation above)
  • 120 g purple onion
  • 240 g Marlene Granny Smith apple

OTHERS
  • Ito togarashi
  • Paprika
  • Japanese robata
chef-oliver-pe-a-luque-teatro-02
Óliver Peña Luque
Oliver Peña Luque is a true matador in the Spanish gastronomic scene. With no less than 3 Michelin stars to his credit, he is capable of creating truly unique culinary experiences. He has demonstrated his skills with a menu based around Marlene® apples.
Iberian pork & granny smith skewers in apple teriyaki sauce
Preparation
Seasoned soy
Heat the water to 80º C together with the sugar.
Remove from heat and add the katsuobushi. Let the mixture cool and strain.
Add the soy sauce and reserve.

Thai Iberian pork shoulder
Crush the lemon grass to extract the aroma.
Peel the garlic and crush it.
Peel the ginger and slice.
Mix all the ingredients and leave them to macerate in a covered container for 12 hours before using.

Iberian pork skewers
Clean the Iberian pork shoulder of possible pieces of fiber and excess fat.
Marinate in the sauce for about 8 hours.
Once the time has elapsed, drain and skewer two pieces of meat for each Lemon Grass branch.
Reserve the sauce for future elaborations.

Apple teriyaki Thai sauce
Mix the two ingredients and reduce until you get the texture of teriyaki sauce.
Reserve.

Marlene Granny Smith apple skewers
Peel the apple and pass it through a water bath with ascorbic acid to prevent it from turning brown.
Slice with the help of the Japanese laminator until you reach the core of the apple.
Roll up on itself and make a cut in half, leaving part of the skin on the two outer sides of the apple.
Skewer two pieces of apple on Japanese skewers.

Chutney spices
Toast all the dry ingredients in a skillet over medium heat to bring out the aromas of the spices.
Combine the white wine in a saucepan and reduce until 1/3 liquid is obtained.
Reserve for future elaborations.

Chutney base
Heat part of the vinegar with the sugar and grated ginger.
Add the rest of the vinegar.
Reserve for future elaborations.

Apple chutney
Cut the onion into brunoise.
Cut the apple into brunoise.
Combine the spice base with the chutney base, bring to a boil and cook the onion and apple for 3 minutes.
Reserve cold for a minimum of 12 hours until the moment of service.


Mark the Iberian pork skewer on the robata until it reaches the point of the center, brushing continuously with the apple teriyaki sauce.
Cook the apple previously painted with oil in the robata until it is tender but maintains its shape, also continuously paint with the apple teriyaki sauce.
Presentation
Finish by placing the feather skewer on the plate and on it a line of Granny Smith chutney sprinkled with paprika.
Put the teriyaki apple on the other end of the plate and finish with a few threads of ito-togarashi.