Roasted Pork Shoulder Toast with escalibada

for 4 people

INGREDIENTS
• 400 grams of cured and cooked pork shoulder
• 8 Slices of fresh bread
• 1 Aubergine
• 1 Onion
• 2 Tomatoes
• 2 Red peppers
• 1 Green pepper
• 2 Cloves of garlic
• 1 Spoonful of paprika

FOOD PREPARATION
For the escalibada, we add the vegetables on a baking tray that has been preheated at 180 C with a bit of oil and salt. Leave for about 25 minutes. Now, add the tomatoes and take the opportunity to turn the vegetables over, leaving them to bake for an additional 15 minutes. Allow to rest for 15 minutes. We peel the vegetables and cut them into long, thin strips, add the diced garlic, and finally, salt and a splash of oil. On a frying pan, we place the roasted pork shoulder until golden on both sides.
We toast the slices of bread, smeared with bread and bell pepper for 4 minutes at 180 C, and now, add to the toasted bread, escalibada, roasted roasted shoulder, bell pepper and a bit of oil.