Recipes

Iberico pork chops, creamy Basque cheese polenta with a crunchy corn tuile

Iberico pork chops, creamy Basque cheese polenta with a crunchy corn tuile and a fine glass of barrel aged stout.

These meaty pork chops are first seared in a pan and then slow roasted in the oven to develop the extraordinary taste of Iberico pork. They are served with creamy Basque cheese polenta and a crunchy tuile made from corn flour.

The fatty roundness of the Iberico pork complements the barrel-aged stout style. Bourbon barrel-aged, this style is a mix of sweet aromatics like chocolate, brown sugar, molasses, vanilla, caramel, and toffee with whiskey, oak, dried fruit, and coffee notes as well, a perfect poem and a perfect pairing.

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Recipe

Preparation time: 30 minutes
Serves: 4
Cooking time: 25 minutes

Ingredients:

  • 8 Iberico pork chops
  • 1 tablespoon of olive oil
  • salt and pepper

For the polenta:

  • 200 g of polenta
  • 30 g of butter
  • 60 cl water
  • 40 cl of whole milk
  • salt and pepper
  • 80 g Basque sheep cheese

For the tuiles:

  • 16 cl of water
  • 6cl olive oil
  • 20 g corn flour

Preparation:

  • Preheat the oven to 180° C
  • Salt the pork chops on all sides.
  • Heat the olive oil in a large ovenproof pan.
  • Sear the pork chops on both sides. Use tongs to hold up the pork chops and brown the surrounding fat. Lay flat and place in the oven for about 20 minutes. They should be slightly rare.
  • Remove from the oven and let stand for 15 minutes before serving.

For the polenta:

  • Grate the sheep cheese.
  • Melt the butter in a large saucepan.
  • Add the polenta and mix with a spatula for about 30 seconds. The polenta will turn slightly brown.
  • Add water and milk. Stir constantly for a few minutes. The polenta should come away from the sides of the pan. Add the grated sheep cheese, salt and pepper and mix again.
  • Keep warm.

For the tuiles:

  • Whisk together water, oil and corn flour.
  • Heat a small, lightly greased non-stick pan.
  • Pour a small amount of the batter into the hot pan as if you were making a crepe.
  • Slightly boil until water evaporates.
  • Continue cooking until the tuile becomes firm. Once cooked, the tuile comes off the pan easily.
  • Proceed in the same way, tuile by tuile.

Serve the creamy polenta in a soup plate. Add two pork chops and decorate with a corn tuile. Finish with some freshly ground pepper.

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