Wednesday, May 11, 2011

Ibérico Pork

Wednesday, 11th May
Got this lovely, fat-marbled piece of pork and cooked it very simply with a crusting of crushed black pepper corns and fennel, first by searing the outside and then finishing in the oven for 6 or 7 minutes. Might have been a bit pink for many people, but for me it was just right, especially given the quality of the meat. To go with it, garlicky chips done in the oven, quickly stir fried fennel with mini orange pepper, and a fresh tomato, onion and chilli salsa. Very nice!

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