Land and Sea
By Luis Castillo
1 h
4 raciones
Difficulty:
Media
Ingredients
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.
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.
