250 gr. Tender wheat
1000 gr. Canarian pork rib
600 ml. Vegetable stock
150 gr. Grated vine tomato
100 gr. Brunoise red onion
150 gr. Sweetcorn purée
150 gr. Guía flower cheese
Sweet paprika, bay leaf, thyme, salt and pepper
3 garlic cloves
Green Mojo savoury sauce
Vacuum-pack the pork ribs, previously seasoned with salt and pepper, together with 2 cloves of garlic, bay leaf, thyme and olive oil. Cook at 80º for 12 hours. Then debone and compact in a mould and refrigerate.
Sauté the red onion in olive oil over a low heat, until it becomes tender and transparent. Season with salt and pepper and add the garlic and paprika. Fry for a few more minutes before adding the grated tomato vine. Allow the tomato water to evaporate. Add the tender wheat and stock and bring to the boil. When it has reached boiling point, turn the heat down and cook for a further 10 minutes, stirring occasionally. When the wheat is al dente and has absorbed the stock, add the sweetcorn purée and the Flower Cheese, and stir into a smooth texture. Cover and leave to stand for 5 minutes with the heat turned off.
When it is time to serve, cut the desired portion of pork, glaze with the reduced remains of cooking juice and heat in the oven for 6-8 minutes at 180º. Place, as a base, the standing honeyed wheat, the regenerated pieces of pork together with the green mojo sauce to taste.
“I chose this recipe to give prominence to wheat, such a humble product that was already being cultivated by the aboriginal Canary Islanders. On the island of Gran Canaria alone we have more than 45 types of native wheat” ,explains Saavedra Aldrich.
“By using tender wheat like a grain of rice, together with the combination of Canary Island pork, Guía Flower cheese and a good green spicy mojo sauce made with a mortar, we achieve a dish with flavours we have created ourselves, very honey-like textures that leave pleasant sensations in the mouth” ,the chef explains.
‘Dish-enhancing’ secret ingredient
Agüimes is one of the island’s eminently industrial municipalities, but its history is also closely linked to fishing and livestock farming, as it is well known for its goat cattle farms, and also for the highly sought after Black Pork.
The high quality meat of this native breed is highly rated by caterers, chefs and gourmets alike, and it is a popular ingredient in leading recipes, thanks to its intense flavour, as well as the tenderness it acquires when cooked in a variety of ways.