How to cook
What makes the Iberico pork so tasty is the high content of fat, that makes the meat tender and juicy. If you cannot find it, use common pork meat, from parts of the pig that are more fatty.
Cut the meat into large chunks, season with black pepper and a tbsp of brown sugar. Pour in the whiskey and allow it to marinate for 2-3 hours.
Clean and cut the Oyster mushrooms roughly.
Puree the onion, pepper and one carrot in a blender and cook in heated oil. Cut the other carrot into rounds.
Add them to the vegetable puree and saute for a few minutes. Add the tomato puree and the meat right after. Cook for 2-3 minutes uncovered, season with salt, add one cup of water or broth, cover with a lid and simmer for 35 minutes.
Observe the amount of liquid and add some, if needed.
Add the mushrooms towards the end, to help them preserve their strong taste and scents, and cook for about 12 minutes.
Taste the meat to check if it is cooked. The time needed depends on the size of the chunks.
Enjoy your meal!