Matured Bellota Pork Chop with Ham Sauce FISAN

Pork chop preparation:

Season the pork chop with salt and pepper to taste.
Vacuum pack and cook for 20 hours at 62 ºC.

Bellota ham sauce preparation:

In a frying pan, melt the butter over a medium heat.
Add the chopped shallot and cook until translucent.
Add the minced bellota ham and sauté for a few minutes.
Pour the white wine and leave until its volume is reduced by half.
Add the meat broth and cook on a low heat until the sauce becomes slightly thicker.
Season with salt and pepper to taste.

Dressed consommé preparation:

Place the ham bones, pig’s trotters, onion and leek in a large pot.
Cover with water and bring to the boil.
Lower the heat and simmer for 24 hours.
Strain the broth and leave to cool in the refrigerator so that the fat solidifies on the surface. Remove the solid fat.
heat the broth again and reduce until the desired texture is obtained.

Arrangement and plating:

Remove the pork chop from the hot water bath and dry with kitchen roll.
Sear the pork chop in a hot frying pan for a few minutes per side for a crusty outside.
Cut the pork chop into portions and serve together with the bellota ham sauce and the dressed concommé.