{"id":176074,"date":"2026-05-18T09:42:47","date_gmt":"2026-05-18T09:42:47","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/"},"modified":"2026-05-18T09:42:47","modified_gmt":"2026-05-18T09:42:47","slug":"octopus-iberian-pork-jowl-recipe-barcelonamilano","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/","title":{"rendered":"Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">In haute cuisine, the union of noble ingredients defines the identity of a kitchen. At <\/span><b>Restaurant <\/b><a href=\"https:\/\/restaurantbarcelonamilano.com\/la-carta\/\"><b>BarcelonaMilano<\/b><\/a><span style=\"font-weight: 400;\">, the <\/span><b>octopus with pork jowl<\/b><span style=\"font-weight: 400;\"> has become a signature dish that represents our passion for exceptional produce and the balance of textures between the sea and the dehesa. <\/span><\/p>\n<p><span style=\"font-weight: 400;\">Using Maldonado&#8217;s prestigious Iberian pork belly, this recipe by <\/span><b>C\u00e9sar Pastor<\/b><span style=\"font-weight: 400;\"> 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Below, we share the technical secrets of this preparation so you can enjoy the <\/span><b>BarcelonaMilano<\/b><span style=\"font-weight: 400;\"> experience at your table.<\/span><\/p>\n<h2><b>Dish ingredients<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">140 g of cooked octopus tentacle.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Extra virgin olive oil (EVOO).<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Maldon salt.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Iberian pork belly <\/span><a href=\"https:\/\/maldonadoibericos.com\/panceta-de-gla-100-iberica-maldonado\/\"><span style=\"font-weight: 400;\">Maldonado<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ground black pepper.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Hot smoked paprika from La Vera.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Roasted onion sauce.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Green sprouts for garnish.<\/span><\/li>\n<\/ul>\n<h2><b>Octopus preparation<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">To achieve a restaurant-quality <\/span><b>octopus with pork jowl<\/b><span style=\"font-weight: 400;\">, precision in slicing and temperature is essential:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Slice the pork belly<\/b><span style=\"font-weight: 400;\">: cut the Maldonado pork belly very thinly using a meat slicer. It is vital to lay the slices on baking paper without overlapping.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Prepare the octopus<\/b><span style=\"font-weight: 400;\">: cut the octopus tentacle into 8 mm rounds and arrange them on a plate in a harmonious circle.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Temperature<\/b><span style=\"font-weight: 400;\">: heat the octopus in the microwave for approximately 40 seconds.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>First seasoning<\/b><span style=\"font-weight: 400;\">: season with extra virgin olive oil, Maldon salt and ground black pepper.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>The sauce<\/b><span style=\"font-weight: 400;\">: apply the roasted onion sauce lightly in a spiral pattern over the plate.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Assembly<\/b><span style=\"font-weight: 400;\">: partially cover the octopus by placing between 8 and 10 slices of the thinly-cut pork belly.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Finishing touch<\/b><span style=\"font-weight: 400;\">: 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.<\/span><\/li>\n<\/ol>\n<p><b>The key: roasted onion sauce<\/b><\/p>\n<p><span style=\"font-weight: 400;\">The soul of this <\/span><b>octopus with pork jowl<\/b><span style=\"font-weight: 400;\"> is its sauce, an intense reduction that enhances the toasted flavours of the onion.<\/span><\/p>\n<h3><b>Sauce ingredients<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 kg of dry onion and 125 g of olive oil.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 bay leaf and 4 g of whole black peppercorns.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60 g of brandy and 250 g of soy sauce.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">1 L of fish stock and 1 L of chicken broth.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Cornstarch and mineral water to thicken.<\/span><\/li>\n<\/ul>\n<h3><b>Sauce preparation<\/b><\/h3>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Peel, wash and cut the onion into thick julienne strips.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Heat a wide saucepan with the oil and add the onion together with the bay leaf and peppercorns.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Saut\u00e9 over high heat until the onion achieves a deep golden colour.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Pour in the brandy and soy sauce, letting them reduce completely.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Add the fish stock and chicken broth, reducing the volume of the liquids by approximately one quarter.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Strain the mixture and measure the resulting liquid.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">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.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Strain again to ensure a silky texture.<\/span><\/li>\n<\/ol>\n<h2><b>Chef&#8217;s tips for home cooking<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">For those wishing to simplify this <\/span><b>octopus with pork jowl<\/b><span style=\"font-weight: 400;\"> 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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 <\/span><a href=\"https:\/\/youtu.be\/chbmATN5FfU?si=0wqF82gjusW-jHvK\"><b>YouTube video<\/b><\/a><span style=\"font-weight: 400;\">. Enjoy your meal!<\/span><\/p>\n<p><iframe title=\"Pulpo con papada ib\u00e9rica | Barcelona Milano\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/chbmATN5FfU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s prestigious Iberian pork belly, this recipe by C\u00e9sar [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":176070,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[266],"tags":[],"class_list":["post-176074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-barcelonamilano-en"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe<\/title>\n<meta name=\"description\" content=\"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe\" \/>\n<meta property=\"og:description\" content=\"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/\" \/>\n<meta property=\"og:site_name\" content=\"Grup Olive Slow Foods\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-18T09:42:47+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06-1024x572.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"572\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Aroa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aroa\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/\"},\"author\":{\"name\":\"Aroa\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#\\\/schema\\\/person\\\/512577251e3dd22688f3e9534e657088\"},\"headline\":\"Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano\",\"datePublished\":\"2026-05-18T09:42:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/\"},\"wordCount\":582,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png\",\"articleSection\":[\"Restaurant BarcelonaMilano\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/\",\"name\":\"Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png\",\"datePublished\":\"2026-05-18T09:42:47+00:00\",\"description\":\"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#primaryimage\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png\",\"contentUrl\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png\",\"width\":1920,\"height\":1072},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/octopus-iberian-pork-jowl-recipe-barcelonamilano\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/\",\"name\":\"Grup Olive Slow Foods\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#organization\",\"name\":\"Grup Olive Slow Foods\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/cropped-logo_white.png\",\"contentUrl\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/wp-content\\\/uploads\\\/2024\\\/07\\\/cropped-logo_white.png\",\"width\":257,\"height\":74,\"caption\":\"Grup Olive Slow Foods\"},\"image\":{\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/#\\\/schema\\\/person\\\/512577251e3dd22688f3e9534e657088\",\"name\":\"Aroa\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g\",\"caption\":\"Aroa\"},\"url\":\"https:\\\/\\\/grupoliveslowfoods.com\\\/en\\\/author\\\/aroa\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe","description":"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/","og_locale":"en_US","og_type":"article","og_title":"Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe","og_description":"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.","og_url":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/","og_site_name":"Grup Olive Slow Foods","article_published_time":"2026-05-18T09:42:47+00:00","og_image":[{"width":1024,"height":572,"url":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06-1024x572.png","type":"image\/png"}],"author":"Aroa","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Aroa","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#article","isPartOf":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/"},"author":{"name":"Aroa","@id":"https:\/\/grupoliveslowfoods.com\/en\/#\/schema\/person\/512577251e3dd22688f3e9534e657088"},"headline":"Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano","datePublished":"2026-05-18T09:42:47+00:00","mainEntityOfPage":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/"},"wordCount":582,"commentCount":0,"publisher":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/#organization"},"image":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#primaryimage"},"thumbnailUrl":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png","articleSection":["Restaurant BarcelonaMilano"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/","url":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/","name":"Octopus with Iberian Pork Jowl: BarcelonaMilano Recipe","isPartOf":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#primaryimage"},"image":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#primaryimage"},"thumbnailUrl":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png","datePublished":"2026-05-18T09:42:47+00:00","description":"Learn how to prepare octopus with pork jowl by Chef C\u00e9sar Pastor. A fine dining recipe with Maldonado pork belly and roasted onion essence.","breadcrumb":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#primaryimage","url":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png","contentUrl":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2026\/05\/Captura-de-pantalla-2026-05-18-a-las-11.39.06.png","width":1920,"height":1072},{"@type":"BreadcrumbList","@id":"https:\/\/grupoliveslowfoods.com\/en\/octopus-iberian-pork-jowl-recipe-barcelonamilano\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/grupoliveslowfoods.com\/en\/"},{"@type":"ListItem","position":2,"name":"Octopus with Iberian Pork Jowl Recipe from BarcelonaMilano"}]},{"@type":"WebSite","@id":"https:\/\/grupoliveslowfoods.com\/en\/#website","url":"https:\/\/grupoliveslowfoods.com\/en\/","name":"Grup Olive Slow Foods","description":"","publisher":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/grupoliveslowfoods.com\/en\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/grupoliveslowfoods.com\/en\/#organization","name":"Grup Olive Slow Foods","url":"https:\/\/grupoliveslowfoods.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grupoliveslowfoods.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2024\/07\/cropped-logo_white.png","contentUrl":"https:\/\/grupoliveslowfoods.com\/wp-content\/uploads\/2024\/07\/cropped-logo_white.png","width":257,"height":74,"caption":"Grup Olive Slow Foods"},"image":{"@id":"https:\/\/grupoliveslowfoods.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/grupoliveslowfoods.com\/en\/#\/schema\/person\/512577251e3dd22688f3e9534e657088","name":"Aroa","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0becdd429be6b121cfddb31863b8dac69f2d1f0b4089aa5341d536e80650bf39?s=96&d=mm&r=g","caption":"Aroa"},"url":"https:\/\/grupoliveslowfoods.com\/en\/author\/aroa\/"}]}},"_links":{"self":[{"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/posts\/176074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/comments?post=176074"}],"version-history":[{"count":0,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/posts\/176074\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/media\/176070"}],"wp:attachment":[{"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/media?parent=176074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/categories?post=176074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grupoliveslowfoods.com\/en\/wp-json\/wp\/v2\/tags?post=176074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}