Roulleau of Serrano ham with pulled pork cheek, mushroom and fig chutney

Name: Roulleau of Serrano ham with pulled pork cheek, mushroom and fig chutney
Ingredients: 30 g Dried mushroom; 100 g Onion crumble; 100 ml Red port; 1 kg Braised pork cheek; 10 Slices of sliced serrano ham; 150 ml Demi-glace; 200 g Fig chutney

Roulleau of Serrano ham with pulled pork cheek mixed with mushrooms, onion crumble and fig chutney.

Ingredients

30gDried mushroom

100mlRed port

1kgBraised pork cheek

10Slices of sliced serrano ham

150mlDemi-glace

100gOnion crumble

200gFig chutney

Preparation

Put the demi-glace on and reduce it further to a nice thick jus.
Gently heat the pork cheek and pull it apart.
Soak the dried mushrooms in the red port.
Finely chop the soaked mushrooms and mix them with the pork cheek.
Add the demi-glace and let the mixture cool.
Stretch cling film over the work surface and lay the Serrano ham on it, overlapping.
Spread the cooled mixture over the Serrano ham and roll it up as tightly as possible.
Let it rest in the fridge for a few hours.