Lunch

Ibérico Pork Shoulder Confit with Morcilla, Charred Dates & Romesco

Name: Ibérico Pork Shoulder Confit with Morcilla, Charred Dates & Romesco
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 2 servings
Ingredients: 1 pound Ibérico pork shoulder (skin on), cut into 3-inch chunks; ½ cup dry white wine; 1 cup chicken stock; 1 large carrot, cut into chunks; 1 celery stalk, cut into chunks; ½ onion, halved; 3 garlic cloves, crushed; 2 bay leaves; 1 teaspoon fresh thyme; salt and black pepper to taste; 2 links Morcilla (about 3 ounces), sliced ¼-inch thick; 6 Medjool dates, pitted; 2 tablespoons Manchego cheese, grated; 1 jarred roasted red pepper (about 3 ounces), chopped; ¼ cup roasted almonds; 1 tablespoon sherry vinegar; ½ teaspoon smoked paprika; 1 garlic clove, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon neutral oil for frying

Tender pork shoulder slow-braised in white wine and stock until it shreds at a glance, served alongside crispy-fried slices of Morcilla (Spanish blood sausage), charred dates stuffed with Manchego, and a silky, brick-red romesco of roasted red peppers, almonds, and smoked paprika. A complete, restaurant-worthy composition.

1075calper serving 40gprotein 74gcarbs 67gfat 25min prep 90min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this