Ingreadient :

• 3 Spanish dry chillies
• 10 Spanish dry peppers (choriceros)
• 300g onions (julienne cut)
• 2 bay leaves
• 1L water

Marinate mix

• 200g paste
• 50ml fino sherry wine
• 15ml moscatel vinegar
• 10g garlic
• 2g dried oregano
• 2g ground cumin
• 20g fresh ginger
• 15ml soy sauce
• 15ml extra virgin olive oil
• 50ml water

Catalonian Spinach

• 1 shallot (cut to follow rims),
• 100g baby spinach,
• 40ml arbequina extra virgin olive oil,
• 30g roasted pine nuts,
• Salt and pepper.

Soaked Sultanas

• 60g sultanas
• 60ml sherry wine vinegar
• 4 Iberico pork chops

Direction :

1. In a pot with lid at low heat, add ingredients, slow cook choriceros and 3 dry chillies with seeds till water evaporates and choriceros are soft. Mix all in blender/thermomix till paste consistency
2. To 200g of paste, add all the ingredients for the marination mix, and bliss.
3. Cover pork chop in marinate mix and leave at least for 2 hours or overnight.
4. For the soaked sultanas, soak sultanas in sherry wine vinegar, enough to cover, for at least 2 hours, or overnight