IBERICO PORK WITH MIGAS AND CINNAMON SAUCE

Migas Method:

1. Cut the bread into 1 cm cubes.
2. Toss the bread cubes with chicken stock.
3. Heat olive oil in a pan and sauté the garlic until lightly browned.
4. Add the sausage to the pan, breaking it up into small pieces.
5. Once the sausage is browned, add paprika and the bread cubes.
6. Continue to sauté until the bread cubes turn golden brown.
7. Stir in chopped parsley to finish.

Iberico Pork with Cinnamon Sauce Method:

1. Season the pork pluma with salt, pepper, and cinnamon powder.
2. In a preheated pan, sear the pluma with olive oil until browned.
3. Remove the pluma and sauté the shallots until softened and lightly browned.
4. Add sherry vinegar and a cinnamon stick, then boil until the liquid is reduced by half.
5. Stir in cream and a bay leaf, reducing the sauce to your desired consistency.
6. Season with salt and black pepper to taste.
7. Preheat the oven and bake the seared pluma for about 5 minutes or until it reaches your preferred doneness.
8. Let the pork rest for 5 minutes before slicing it into bite-sized pieces.
9. Serve the pork with the cinnamon sauce and migas.