2 Iberico pork loin cuts
1 tsp “Pork” spice blend
4 lettuce hearts
4 tsp toasted almond butter
2 garlic cloves
1 white onion
80 ml broth (of your choice)
30 ml olive oil
juice of one lemon
1 tsp honey
salt, pepper
seeds from one pomegranate
Preparation
Rub the plumas with the pork spice blend at room temperature for at least one hour to marinate.
Almond Aioli:
Dice the garlic and onions. Sauté in a pan with a little olive oil until translucent. In a tall mixing bowl, combine the almond butter, broth, salt, pepper, lemon juice, and honey. Using an immersion blender, slowly incorporate the oil until a creamy aioli forms.
Season the chicken pieces with salt and grill on both sides until pink. Let rest wrapped in aluminum foil.
Cut the lettuce hearts in half and grill them on the cut side for 3 to 4 minutes. Then season with salt.
Carve the meat and season with salt flakes; arrange the lettuce hearts on a plate, serve with the almond aioli and pomegranate seeds, and enjoy with baguette.
