Slippery and springy, these thick noodles are of a different species altogether. And I mean that quite literally as they are made from the skin of swine. Thus explaining the firm gelatinous texture and porky flavour. Chef Aitor serves his “pork noodles” with a juicy chunk of abalone and kabura (a type of Japanese turnip) in a light but richly flavoured broth of Jamon bone and pepper, poured on only in front of you. Once you give things a stir, a vibrant purple rushes up, colouring the contents of the small bowl. That’s from the dried beetroot lying in wait at the bottom.
I adored this dish. It’s easily one of my top three picks from the Gastronomic Menu at Iggy’s. My only complaint would be there was not enough (but I’m greedy like that 😂😂).
Anyway, if you are keen to try, please note this menu requires a group of at least 6 pax, and a few days’ advance notice as several of its dishes need a lot of preparation time.