Iberico Pork Tasting Set with Chimichurri

Name: Iberico Pork Tasting Set with Chimichurri
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2-4
Cuisine: Spanish
Ingredients: 1 Iberico pork tasting set; Large handful parsley leaves, finely chopped; 2 teaspoons chilli flakes; 2 tablespoons red wine vinegar; 1/2 small red onion, finely chopped; 1 clove garlic, crushed; 2 teaspoons dried oregano; 4-6 tablespoons extra virgin olive oil; 700g potatoes such as Maris Piper, cut into 3cm dice; 6 tablespoons vegetable oil

Drogo

Servings

2-4

Prep Time

20 minutes

Cook Time

35 minutes

Cuisine

Spanish

Category

Dinner

Experience the outstanding flavour of Spain's most celebrated pork with this delicious Iberico pork recipe, featuring a premium Iberico pork tasting set served with vibrant chimichurri and crispy sauté potatoes. Designed to showcase the unique qualities of Iberico pork, this dish is the perfect introduction to one of the world's finest meats.

Sourced from the famous Black Iberian pigs of Spain, Iberico pork is renowned for its exceptional marbling, buttery texture and distinctive nutty flavour, developed through the pigs' acorn-rich diet and free-range lifestyle. Once you've experienced the richness and tenderness of Iberico pork, ordinary pork simply won't compare.

This tasting set allows you to enjoy a selection of premium Iberico cuts, each offering its own unique texture and depth of flavour. To complement the richness of the meat, the pork is served with a fresh chimichurri sauce bursting with herbs, garlic and chilli. The bright, zesty flavours cut through the richness perfectly, while golden sauté potatoes complete the meal with their irresistibly crisp exterior and fluffy centre.

Iberico Pork Tasting Set with Chimichurri

Ingredients

1 Iberico pork tasting set
Large handful parsley leaves, finely chopped
2 teaspoons chilli flakes
2 tablespoons red wine vinegar
1/2 small red onion, finely chopped
1 clove garlic, crushed
2 teaspoons dried oregano
4-6 tablespoons extra virgin olive oil
700g potatoes such as Maris Piper, cut into 3cm dice
6 tablespoons vegetable oil

Directions

Cook the potatoes for 3 minutes in boiling water.
Heat the vegetable oil in a frying pan and cook the potatoes, in batches if necessary to avoid crowding the pan.
Cook the potatoes until golden brown all over - around 8 minutes, then drain on kitchen paper. Season with salt.
Combine the parsley, chilli flakes, red wine vinegar, extra virgin olive oil, garlic, oregano and some salt and mix well. Set aside.
Cook the Iberico pork slices for a minute or two each side, either on a hot BBQ or griddle pan. Season lightly with salt and pepper, and serve with the chimichurri and saute potatoes.