Cesar Nieto Group S.L.
Pol. Agroalimentario, C/Sierra Ventosa nº22
37770 Guijuelo (Salamanca)

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Ibérico Pork Loin Collar with Cabbage Hash, Ibérico Pork Belly and Caramelized Apples

Ibérico Pork Loin Collar with Cabbage Hash, Ibérico Pork Belly and Caramelized Apples

Serves 4 - Difficulty: Moderate

Time: Mise en place:

Ingredients (4 Portions):

- 800 gr. Ibérico Loin Collar
- 400 gr. Cabbage
- 200 gr. Marbled Ibérico pork belly
- 500 gr. Patatoes
- 2 Golden Delicious apples
- 2 Garlic cloves
- 200 ml. White wine
- 300 ml. Caldo de ave
- 100 gr. Sugar
- Juice of half a lemon
- Salt
- Pepper
- Olive oil


1º - Preheat oven to 200ºC.
2º - Season the Ibérico pork loin collar with salt and pepper and put it an oven pan and roast in the 200ºC preheated oven for 40 minutes to an hour. Once finished take it out of the roasting pan and let it rest. Meanwhile, take the roasting pan and add the white wine. Put it on low heat and reduce. Then add the chicken broth and let it simmer for another ten minutes. Put aside.
3º - Meanwhile peel the potatoes, chop them into rough wedges and boil them with the chopped cabbage in abundant water with salt. Once it is all cooked, drain them and mash up the mixture with a fork. Put aside.
4º - In a hot frying pan add the pork belly cut into strips, add the potato and cabbage mash and let it all sizzle for a few minutes. Check seasoning.
5º - In another frying pan add the sugar and the lemon juice and the apples cut into quarters. Let it all caramelize until golden in color.
6º - Make a few quenelles with the mash, put them in a hot frying pan with a bit of olive oil and squash them, turning over a few times as if you were making an omelet until they are golden. Place the quenelles on the dishes, add the sliced loin collar on top and the apples to the side and drizzle the juices over all of it, with a few drops to the sides.

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