Ingredients:
Mojo Palmero
- 15 peppers from La Palma
- 8 garlic cloves
- 18 g almonds
- 2 slices of bread
- 40 ml wine vinegar
- 200 ml olive oil
- 1 coffee spoon oregano
- 1 coffee spoon paprika
- 1 coffee spoon cumin
- Salt
Moreover
- Pork chaps
- Endive hearts
- Milk
- Ice cold water
- Nasturtium leaves
- Sprouts for decoration
Preparation:
For the Mojo Palmero, leave the peppers soaked and without seeds for 24 hours. Extract its meat. Grind in Thermomix the peppers, garlic, cumin, paprika, salt and vinegar with almonds and lightly browned bread. Add the oil until you get a thick textured mojo.
Then, vacuum cook the chap with a bit of mojo from La Palma at 70ºC for 12 hours. Cool and reserve. Cook the hearts of the endives in milk and pass them to ice cold water. Set aside. For the presentation, arrange the mojo on the plate and place the chap and endives in a decorative way. Finish off with nasturtium leaves and sprouts.
![](https://volcanicxperience.com/wp-content/uploads/2020/04/papada.jpg)