Gran Canaria
Gran Canaria

Gastronomic recipes of Gran Canaria. David Saavedra Aldrich

How to make ‘Tender honeyed wheat with Canary Island pork and flower cheese’, by David Saavedra Aldrich

Serves 4

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


Preliminary Step
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.

Main Preparation
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.

Plato by David Saavedra Aldrich


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.

Plato by David Saavedra Aldrich
Plato by David Saavedra Aldrich


“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.

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Who is David Saavedra Aldrich?

The son of a Canary father and an English mother, Saavedra Aldrich began his studies at the British School, consolidating his mother tongue, which would later enable him to undertake different training courses and gain experience abroad.

He has undergone extensive training, ranging from a Tourism Diploma at the University of Las Palmas de Gran Canaria to more professionally oriented studies at the CIFP San Cristóbal, also on the island; and later adding specific training in avant-garde and traditional cuisine at the Basque Culinary Centre, in San Sebastián, as well as at Le Cordon Bleu, in Madrid.

David has had the privilege of working in kitchens such as Celler de Can Roca, Lieffroy, or Geranium. Here, in Gran Canaria, he has been able to work with three of the best chefs he has always admired: Ángel Palacios, Alexis Álvarez and Germán Ortega -all with 1 Michelin Star-.

David is currently is head chef at restaurante Ágaldar , located within the Hotel Emblemático Ágaldar , in the town of Gáldar, where he prepares a contemporary market cuisine, with a base inspired by the traditional recipes of the islands, using plenty of local produce.

Social Media:

Chef's Instagram: @david.s.aldrich.chef
Restaurant's Instagram: @restauranteagaldar

Black Pork

‘Dish-enhancing’ secret ingredient

Black Pork

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.

The photographic production of this page features the collaboration of MIRA Cerámica Contemporánea .

MIRA Cerámica Contemporánea, a confluence of Rocío Torres and Gustavo García, ceramists who reclaim and update the potter's craft. Their workshop produces high-temperature fired pieces, making them easy to use in dishwashers and microwaves. Their crockery uses glazes suitable for culinary use.

Learn more about their work on their website. .

More information about the island’s craftswomen and craftsmen is available on the official FEDAC website. .