Hommage To Iberian Pig Snout, Ear, Jowl And Stock With Potato Foam

Homenaje al Cerdo Iberico: Morro, Oreja, Papada y Caldo con Espuma de Patata
Martín Berasategui
Chef: Martín Berasategui
Country: España
City: 20160 Lasarte-Oria (Guipúzcoa)
Address: Loidi, 4

Martín Berasategui has dedicated this dish to one of the most emblematic characters of Spanish, and for that matter international gastronomy: José Gómez “Joselito”. With the remains of its majesty the Iberian pig, he achieves here an outstanding recipe. The preparation is virtuosic and the flavor transmitted is truly delicate. The bones used in the immaculate stock give it a clearly identifiable character. The essence is reinforced with the flavors of the snout, ear and jowl, parts that provide a discernible personality and infinite tactile richness. It is supple, gelatinous-cartilaginous, meaty and crispy, in harmony with the three main elements. The hot potato purée with foam texture complements the dish wonderfully. It ratifies the character and ancestral inspiration of this “ode to Iberian pig”, that is perfectly refined by the modern technique. A few slices of chestnut, boiled and then char-grilled, onion and arugula sprouts put the finishing touches on this fine, light delicacy. Unspeakably delicious.

The Recipe

Pork cheek

  • 500g pork cheek
  • 400g stock of the day
  • 400g water
  • 300g celery
  • 4 shallots
  • 2 cloves garlic
  • 3 cayenne chilies
  • 300g stock from blanching
  • 300g stock of the day


1st step: first, clean the cheek well using a blowtorch and razor blades. Run under plenty of cold water if necessary to make sure it is fully clean.
2nd Step: starting with cold water, blanch the cheek for 2 hours over low heat with the rest of the ingredients.
3rd step: transfer the cheek to a tray and cool in the refrigerator. Once cold, set aside.
4th step: strain the stock from cooking through a fine sieve and set aside. Also set aside the stock of the day, in another pot.
5th step: seal in sous-vide bags, in portions of 3 pieces per bag, along with 300g of blanching stock and 300g of stock of the day.
6th step: set the Roner at 70ºC. Make sure there is plenty of water in the bath, and add the cheek when the water reaches the desired temperature. Seal the bath with plastic wrap so that it retains the same temperature for the duration of the cooking process and the water does not evaporate.Cook at 70ºC for 15 hours.
7th step: remove it from water and immediately transfer to an ice water bath. Chill for 3 hours. Once time has elapsed, keep in the refrigerator or freeze.
8th step: When the order is made, place the necessary portions in a deep dish along with the pork glaze, then cover with plastic wrap.Heat in the microwave for 2 minutes, then remove the cheek from the dish along with the glaze and transfer to a baking sheet.
9th step: Place in the oven at 150ºC and glaze the cheek as many times as necessary to prevent it from drying out, with the option of transferring it to the griddle on a grill with a cover; allow to rest and glaze as needed until served.

Pork juice

  • 10kg pork meat + 20kg pork spine (back)
  • 10 shallots
  • 10 onions, halved
  • 7 garlic heads, halved
  • 10 carrots
  • 6 liters red wine
  • 300g “chambo”


Cut the spine into small, regular pieces, sauté various times, add the vegetables and lightly fry. Add the red wine and reduce by half. Then pour in the stock and add the Chambo. Simmer overnight. The following day, strain and season to taste.

Celery and green apple juice

  • 250g celery, fibers removed
  • 250g green apples
  • black pepper, to taste


1st step: blend the clean celery and green apple in a blender, pepper to taste.
2nd Step: strain through a fine mesh sieve and set aside.

Ham stock

  • 1Kg ham bones
  • 1l water


1st step: pour an adequate quantity of water into a pot and bring to a boil. Add the ham bones and bring to a boil. Skim the top and allow to cook for 5 minutes.
2nd step: remove the bones and add to the quantity of water in the recipe. Place over a burner at level 9. When it starts boiling, reduce to level 2.
3rd step: leave overnight for 12 hours.

4th step: in the morning, strain and clarify.

Hot potato foam

  • 700g boiled, peeled Roosevelt potatoes
  • 170g Artajo extra virgin olive oil
  • 300g ham stock
  • 250g light cream


1st step: place the potatoes on a steaming tray and steam for 50 minutes at 110ºC.
2nd step: remove and peal the potatoes, then combine with the ham stock in the thermomix.
3rd step: set the thermomix to the highest setting for 10 minutes at 60ºC, add the cream and the oil and blend at maximum speed for 4 minutes. Finish and salt to taste.

Cooked ear of iberico pork

  • 10 Iberico pork ears
  • 1l white wine
  • 1l water
  • 4 cayenne chilies
  • 2 soup spoons Chambo
  • 1 soup spoon sea salt
  • 10 cloves garlic
  • 20 whole black peppercorns


Cut the ears from their base to leave them all at the same thickness. Set aside the discarded pieces for other preparations.With a blow torch, burn off all of the remaining hairs. Wash them well with running water and place in an Express AMC pot along with the rest of the ingredients. Close the pot and heat.Once the pressure has reached the yellow level, wait 1 hour and 45 minutes.When time has elapsed, remove the pot from hear, allow the pressure to drop before opening and it’s ready.

pork jowl

  • 1kg salt
  • 500g sugar
  • Saumure
  • 250g bell pepper
  • 15g butter
  • 30-35g stock of the day


1- wash and cube the jowl.
2- leave the fat so that it does not dry out in the oven.
3- Add to the saumure, covering on both sides for 4 hours.
4- Remove the saumure, washing the jowl one by one and drying them well.
5- Place the jowls in the cooking bags with a slice of butter (15g) and a ladle full of stock of the day (35g).
6- Seal with a vacuum packaging machine at level 9 for 42 seconds.
7- Cook in a Roner at 70ºC for 17 hours, then transfer to an ice water bath.
To sauté the jowl
First square off the jowl, then cut lengthwise at a thickness of 1.5cm. Warm when ordered and sauté on both sides in a very hot non stick pan.


Once all of the ingredients are prepared and, above all, hot and glazed, proceed with assembling the dish.

1. In a deep dish, place a teaspoon of the potato foam
2. Top with the hot roast ear.
3. Place a slice of super hot pork jowl over the ear.
4. Lastly, arrange the well glazed cheek with the pork juice.
5. On the cheek, place a few slices of chestnut, freshly cut with a truffle slicer, 3 onion shoots and 2 arugula sprouts.
On the same tray, place a hot jar with the ham stock, along with a small glass containing the celery and apple juice.