JOSUÉ MENDOZA – LA CORDERA DE JOSUÉ MENDOZA

The dish- The Iberian pork shoulder is traditionally marinated for a day; then it’s slightly cooked and frozen, finally its sliced as if it was a carpaccio. On the other hand, we follow the same steps with a black pork shoulder, with the difference that after it has been marinated, we fried it and dehydrated in the oven at 70ºC. We prepare antique Canarian potatoes chips and we season them the adobo. We sugar coated s few potatoes in sliced. Dish set up: we superimpose layers of sliced potatoes and sliced pork shoulder…We finish off with the dry meat and chips.

Tenerife Wine: White fermented in barrel, Los Loros (DO Valle de Güímar). It is a white wine with body thanks to the perfect mix of malmsey, gual and marmajuelo. This makes it ideal to go with the intensity of the meat as well as to refresh the palated from the mojo.