Iberian “chuletón” – the carnivore’s choice
Time: 1 hour and 20 minutes
Serves 4
Difficulty: medium
Time: 1 hour and 20 minutes
Serves 4
Difficulty: medium
INGREDIENTS
4 trays Finura Iberian ‘chuletón’
2 kg ripe mangoes
2 cloves garlic
200 g sugar
300 ml rice vinegar
10 g Sriracha sauce
8 g ginger
2 g star anise
1 g Sichuan pepper
1 g fennel seeds
2 g cinnamon sticks
3 cloves
Chives
Vegetable oil
Salt
Black pepper
METHOD
Peel and dice the mangoes (mirepoix). Set aside a few pieces to decorate the finished dish.
Peel and finely dice (brunoise) the garlic cloves and ginger. Set aside.
Break up the cinnamon sticks. Set aside.
Toast the spices (star anise, Sichuan pepper, fennel seeds, cinnamon, and cloves) in a frying pan, without adding oil and stirring constantly, for 2-3 minutes over a medium heat. Cool.
Grind the toasted spices to a powder. Set aside.
Dissolve the sugar with the vinegar in a saucepan over a medium heat, stirring constantly. Bring to the boil and reduce for 5 minutes.
Incorporate the five-spice powder, mango, salt (10 g), ginger, garlic cloves and Sriracha sauce. Mix and bring to the boil. Lower the heat and cook for 40 minutes over a medium-low heat.
Blend the sauce in a food processor. Set aside.
Heat a little oil in a frying pan and cook the Iberian ‘chuletón’ over a medium heat. Season on both sides and cut into medium-sized pieces.
To plate, draw a line with the spiced mango sauce and place the Iberian ‘chuletón’ on top. Garnish with the mango cubes and chopped chives on top.
