Secreto ibérico y cerveza negra

For the Iberian Secreto:

• Clean the piece of excess fat and dry ends. Reserve the latter.
• Cut the piece into three portions. Set aside.

For the black beer sauce:

• Make a dark kitchen background.
• Chop some peeled garlic cloves and cook them in mild olive oil. Remove the garlic and set aside.
• Poach the white of the leek cut into half-moons in this oil. Remove the leek and garlic.
• Transfer the oil to a casserole dish and toast the dried ends of the meat. Douse with the dark stock and reduce by half.
• Strain the stock, add the leek and garlic and cook. Blend in a blender and bind with a little cornstarch dissolved in water.
• Add dark beer and boil a little.
• Adjust the salt and thickness.

For the garnish:

• Peel and chop the cassava and cook it in salted water for 25 minutes. Drain and pass through a potato masher.
• Make floured balls with cornflour and mozzarella in the centre. Set aside.
• Make pineapple sticks 1.5 cm in cross-section and 4 cm long. Set aside.

For decoration:

• Glazed pineapple.
• Warm the pineapple slice, place it in a small flan mould with the peeled black garlic inside and leave to cool at room temperature.
• Liquorice sauce: Infuse the sliced shallot in Port wine. Allow to reduce by half. Add the dark stock and let it reduce by half again. Finally, add the liquorice root
•  and let it cook for a while. Add the agar-agar, strain it and put it in a bottle to decorate.

MOUNTING

• Grill the secreto on the grill.
• Place a tear of stout sauce on the plate.
• Place the escaloped secreto on top.
• Fry the cassava and parmesan balls and drain on absorbent paper.
• Sauté the pineapple sticks.
• Arrange the yucca and pineapple mixed together and high up next to the secreto.
• Decorate the plate with the pineapple and black garlic basket and a few strands of liquorice sauce.