Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano

In haute cuisine, the union of noble ingredients defines the identity of a kitchen. At Restaurant BarcelonaMilano, the octopus with pork jowl has become a signature dish that represents our passion for exceptional produce and the balance of textures between the sea and the dehesa.

Using Maldonado’s prestigious Iberian pork belly, this recipe by César Pastor achieves a delicate harmony where the roasted onion juice acts as the perfect link between the tenderness of the octopus and the melting touch of the Iberian fat.

Below, we share the technical secrets of this preparation so you can enjoy the BarcelonaMilano experience at your table.

Dish ingredients

• 140 g of cooked octopus tentacle.
• Extra virgin olive oil (EVOO).
• Maldon salt.
• Iberian pork belly Maldonado.
• Ground black pepper.
• Hot smoked paprika from La Vera.
• Roasted onion sauce.
• Green sprouts for garnish.

Octopus preparation

To achieve a restaurant-quality octopus with pork jowl, precision in slicing and temperature is essential:

1. Slice the pork belly: cut the Maldonado pork belly very thinly using a meat slicer. It is vital to lay the slices on baking paper without overlapping.
2. Prepare the octopus: cut the octopus tentacle into 8 mm rounds and arrange them on a plate in a harmonious circle.
3. Temperature: heat the octopus in the microwave for approximately 40 seconds.
4. First seasoning: season with extra virgin olive oil, Maldon salt and ground black pepper.
5. The sauce: apply the roasted onion sauce lightly in a spiral pattern over the plate.
6. Assembly: partially cover the octopus by placing between 8 and 10 slices of the thinly-cut pork belly.
7. Finishing touch: add a second light seasoning with EVOO, black pepper and a small amount of hot smoked paprika from La Vera. Garnish with green sprouts to add visual and flavour freshness.

The key: roasted onion sauce

The soul of this octopus with pork jowl is its sauce, an intense reduction that enhances the toasted flavours of the onion.

Sauce ingredients

• 1 kg of dry onion and 125 g of olive oil.
• 1 bay leaf and 4 g of whole black peppercorns.
• 60 g of brandy and 250 g of soy sauce.
• 1 L of fish stock and 1 L of chicken broth.
• Cornstarch and mineral water to thicken.

Sauce preparation

1. Peel, wash and cut the onion into thick julienne strips.
2. Heat a wide saucepan with the oil and add the onion together with the bay leaf and peppercorns.
3. Sauté over high heat until the onion achieves a deep golden colour.
4. Pour in the brandy and soy sauce, letting them reduce completely.
5. Add the fish stock and chicken broth, reducing the volume of the liquids by approximately one quarter.
6. Strain the mixture and measure the resulting liquid.
7. Bring back to a boil to thicken: for every litre of sauce, dissolve 25 g of cornstarch in 50 g of mineral water and incorporate it while whisking.
8. Strain again to ensure a silky texture.

Chef’s tips for home cooking

For those wishing to simplify this octopus with pork jowl recipe at home, we recommend purchasing high-quality pre-cooked octopus, as well as ready-made fish stock and chicken broth from specialist shops. This way, you can focus on the assembly and the sauce, and guarantee a professional result.

We hope you enjoy this sensory journey that unites tradition with modern technique. If you want to see how we achieve the perfect texture in our kitchen, we invite you to watch the step-by-step guide in our YouTube video. Enjoy your meal!