Photography recipe
Fotografía Chef Signature Chef

STEP 1
Clean the loin and remove skin; tie with hemp to keep shape; heat in a pan and seal with butter; roast in oven for 20 minutes at 350ºF. Clean the shrimp and seal with the pork; set aside.

STEP 2
Grill the dried chilli sauce ingredients; when cooked, blend with the cream; reduce and serve hot over the loin and shrimp.

 

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STEP 1
Clean the loin and remove skin; tie with hemp to keep shape; heat in a pan and seal with butter; roast in oven for 20 minutes at 350ºF. Clean the shrimp and seal with the pork; set aside.

STEP 2
Grill the dried chilli sauce ingredients; when cooked, blend with the cream; reduce and serve hot over the loin and shrimp.

 

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Ingredients 4 persons
  • INGREDIENTS
  • 200 g chopped pork loin
  • 200 g shrimp
  • 30 g butter
  • Salt & pepper
  • DRIED CHILLI SAUCE
  • 20 g guajíllo chilli
  • 20 g pasilla chilli
  • 80 g red pepper
  • 50 g onion
  • 80 g tomato
  • 125 ml chicken stock
  • 250 g single cream
  • Accompany with edible flowers & shoots.
Recipes. The Cook & Chef Institute