Iberian pork belly with chestnut puree and extra virgin olive oil

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receta de pance de cerdo ibérico con puré de castañas y aceite Picual
Recipe for cooking Iberian pork belly with chestnut puree and AOVE First day of harvest Picual Castillo de Canena.

Ingredients
  

  • Tacos Iberian bacon
  • 1 jar Chestnut puree
  • Extra virgin olive oil - First day of harvest Picual Castillo de Canena

Instructions
 

  • Warm the chestnut puree in the microwave.
  • Divide among the porcelain spoons.
  • Heat the griddle over medium heat and grill the tacos on both sides.
  • Place on top of the chestnut cream and finish with salt flakes and extra virgin olive oil - First day of harvest Picual Castillo de Canena.
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