Another mushroom dish followed with more thickly cut boletus cooked on a griddle, or in Spanish “a la plancha”. Sprinkled with chopped flat-leaf parsley, this was yet another delicious dish (photo below).
Continuing with our meal, the next dish was a “revuelto”. This consisted of chip-like potatoes, garlic and onion, cooked in oil at a much lower temperature than normal so all the ingredients were poached. These ingredients were then put into a pan which was heated up and eggs were broken over them and gently stirred in before being served with some acorn-fed Iberian ham on top. I don’t think I even need to say how good this dish was (photo below).
Next up was a salad of baked red peppers with goats’ milk cheese. This was another success with my friends from Hong Kong (photo below).
The next photo shows an Iberian pork rib. I don’t think I or any of the people who have been on tours with me have ever tasted better ribs in their life.
Our last savoury dish was Iberian pork shoulder served with chanterelle mushrooms, green beans and a few chips, as can be seen below. Iberian pork cannot be compared to normal pork, as in my opinion it is far superior, especially if it comes from acorn-fed pigs, which is always the case in the restaurant we ate at.
As you can imagine we were all pretty full at the end of the meal. I for one did not need any dinner that evening. I look forward to receiving a copy of the magazine from Hong Kong with the article on the Iberian pig and all the good things that derive from it. I will enjoy looking at the photographs as reading Chinese characters is a little beyond me.