Iberian pork on a bed of boletus and potato

Today's dish is very simple but with premium ingredients, especially the Iberian secret, it's irresistible!

Ingredients for 2 servings:
- 10.6 oz of Iberian pork
- 1 red onion
- 1 potato
- 3.5 oz shiitake mushrooms
- 1 clove of garlic
- Reduction of Modena
- Chopped parsley
- Salt
- Pepper

Recipe:
- Peel and cut the onion into small squares.
- Peel the garlic and make a slit in the center.
- In a pan with a little olive oil fry the onion and garlic until onion is soft.
- Drain the mushrooms, cut them into pieces and add them to the pan.
- Fry everything until the ingredients are golden and sprinkle some chopped parsley. Remove the garlic.
- Wash, peel potatoes and, using a mandolin, cut into long strips to wrap the meat after serve.
- In another pan with little oil, fry the potato strips until soft (without toasted).
- Shreds the Iberian pork, add salt and pepper and fry in the same pan where you've made the potato with a little oil.
- Sprinkle a little chopped parsley and a drizzle over reduction of Modena and stir well.
- Serve in the center mushrooms with onion, wrap around with the potato strips and place in the center the Iberian pork strips.
- Decorate with some reduction in Modena.

Bon appetit!