Iberian loin – pure flavour
Iberian pork loin, with its abundant fine marbling, has a pure, intense flavour united with unprecedented juiciness in a loin cut. Delicious when grilled.
Time: 1 hour
Serves 4
Difficulty: medium
Time: 1 hour
Serves 4
Difficulty: medium
INGREDIENTS
2 trays Finura filleted Iberian loin
1L meat stock
4 cloves garlic
20 g chilli paste
10 g ginger
1 spring onion
2 pak choi
½ broccoli
200 g shiitake mushrooms
200 g noodles
50 g peanuts
10 g fermented black beans
4 g five-spice powder
5 g white sugar
10 ml light soya sauce
120 ml Chinese rice wine
White sesame seeds
Fresh coriander
Sesame oil
Salt
Black pepper
METHOD
Finely slice the Iberian loin fillets. Set aside in the fridge.
Peel and finely dice (brunoise) the garlic cloves (without the germ). Set aside.
Peel and slice the ginger and chives. Set aside.
Julienne the shiitake mushrooms. Set aside.
Wash and chop the broccoli florets into small pieces. Set aside.
Cut the pak choi in half. Set aside.
Hydrate the noodles in warm water for 5 minutes. Set aside.
Heat a little oil in a frying pan and mark the pak choi on both sides for 2 minutes over a medium heat.
Add a little soya sauce and reserve.
Heat a little oil in a pan and brown the garlic cloves together with the ginger over a medium heat.
Add the fermented black beans and the chilli paste (add more if you like it spicier). Sauté for a couple of minutes. Add the five spice powder, sugar and rice wine.
Cook everything together for a couple of minutes over a medium heat.
Add the meat stock, mix and bring to the boil.
To serve, put the noodles, vegetables (broccoli, pak choi and spring onion), mushrooms, peanuts and Iberian loin slices in a bowl.
Pour the hot spicy stock over the top and sprinkle with white sesame seeds and chopped coriander.
