Guest Chef recipes

Pork job

Category: Main course

Preparation time: 1 hour (sous vide 12 hours)

Ingredients for 5 portions:

  1. 1200 gr. Iberico secreto
  2. 1000 gr. Sweet potatoes
  3. 1 dried onion
  4. 1Ginger
  5. 100 gr. Butter
  6. 150 gr. Dairy cream
  7. 150 gr. Soya & black pepper sauce
  8. Fleur de sel, Guerande I.G.P.
  9. Java long pepper (Asia, Indonesia)
  10. Pergamena di pane with carbon
  11. Crumble soya-wasabi 


  1. Marinate the iberico secreto with soya & black pepper sauce and then vacuum  and cook it in the roner for 12 hours at 68 degrees.
  2. Once you take it out, cut it into pieces, pass them through a hot pan until they get color and reduce the heat by pouring a little cognac.
  3. Add some vegetable broth and the rest of the soya & black pepper sauce.
  4. Let it glaze and at the end add a little butter.
  5. For the sweet potato puree:
    1. Peel the sweet potatoes and cut them into large pieces.
    2. Put the pieces in a pot along with the onion, the ginger and the water, and boil them at medium temperature until they become soft.
    3. Remove the potatoes and mash them with the mash mill.
    4. Add as much dairy cream as we want, so that we have the desired texture.
    5. Add salt and pepper, add the butter and mix until the butter is absorbed.
  6. Serve by sprinkling the soya-wasabi crumble over the iberico secreto and put the mashed sweet potato next to it.
  7. Decorate the top of the dish  with the crunchy bread sheet with carbon.

We would like to thank Neon restaurant for their hospitality.

Chef: Tasos Chatzipanagiotou