A modern fresh take on a Spanish toast, showcasing stunning fresh ibérico pork and Bar 44’s local sourdough bread as well as a classic Catalan vegetable dish. Great as a canapé, a tapa or on whole pieces of toast for a filling lunch. Bar 44 pair this dish with our Gonzalez Byass Alfonso Oloroso straight from the barrel, it’s a beautiful powerful dry sherry, coping well with tangy sourdough, charred vegetables, the smoked paprika and the rich rare pork exceptionally.
Serves 4-6 for tapas
- 1 aubergine
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 2 plum tomatoes
- 4 cloves of garlic
- Mild smoked paprika
- Handful of rough chopped flat leaf parsley
- Good extra virgin olive oil and seasoning
- 8-10oz ibérico pork loin (rump or sirloin steak would also work very well)
- Good sourdough bread for toasting
- Place all the whole vegetables onto a baking/roasting tray, unskinned. Cook in the oven at 180 degrees for 45 minutes to 1 hour, or until all the vegetables are tender and soft to touch. Take out of the oven, put in a bowl and cover with cling film to rest. Once cool enough to handle skin the vegetables and shred into strips.
- Toss lightly with olive oil and season, stir through the parsley and add smoked paprika to taste.
- Heat a heavy based frying pan until very hot. Rub your steak with olive oil and season. Cook for 1-2 minutes each side to sear. This depends on the thickness and cut of your steak, but we like to cook our ibérico pork medium rare. Rest for the same amount of time you cook the meat for.
- Toast 3 slices of sourdough bread.
- Slice your steak across the grain into thin slices, then spoon the vegetable mix onto the toast and top with the meat. Garnish with a drizzle of Spanish extra virgin olive oil.