Abanico Iberico Pork, Iberico pork recipe Spanish Meat Recipes, Tapas Recipes 0 0 5 0

Abanico Iberico Pork with Peppercorn Sauce

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

A quick and tasty main course using Abanico Iberico pork and served with a fiery peppercorn sauce that will impress anyone.
Abanico Iberico is the part that wraps the ribs from the outside. It is a thin piece of Iberian pork, rich in fat streaks, which makes it perfect for pan cooking, grilling or cooking on the barbecue, giving you a tasty, juicy and crispy piece of pork. The name of this cut of meat comes from its form, which looks like a Spanish hand fan. A very important advice when it comes to cooking Abanico Iberico is not to take the fat away, because it is what gives the flavour to the dish that we are going to prepare. The sauce is made in the same pan you cook the pork, ensuring all the roasting flavours are kept.

25 mins

2 people

Ingredients
Method

2 pieces of Abanico iberico, weighing around 400g
2 garlic cloves, slightly crushed with the skins on
A small bunch of fresh thyme
1 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper
For the peppercorn sauce:
2 banana shallots, finely chopped
1 garlic clove, finely chopped
1 tbsp green peppercorns in brine, slightly crushed
1 tsp black peppercorns, crushed
2 sprigs of fresh thyme, picked and finely chopped
100ml Spanish brandy
150ml Chicken stock
50ml whipping cream
Salt and Worcester sauce to taste

Rub the pieces of abanico iberico with one tbsp of the oil, add some seasoning, then cook in a hot frying pan for about 2 minutes on each side for medium rare or for 3 minutes for medium. When you turn the pork, add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over until it is nicely coated. Remove from the pan, place the abanico, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
To make the peppercorn sauce, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots, garlic, crushed peppercorns and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Spanish brandy, bring to the boil, flambé and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning, add a few dashes of Worcester sauce and on a low heat, add the whipping cream mixing well until you have a glossy creamy sauce. Heat through, but don't allow the peppercorn sauce to boil.
To serve, slice your abanico iberico and place on a warm plate, spooning the peppercorn sauce and serving with your choice of vegetables and potatoes.

Ingredients

2 pieces of Abanico iberico, weighing around 400g
2 garlic cloves, slightly crushed with the skins on
A small bunch of fresh thyme
1 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper
For the peppercorn sauce:
2 banana shallots, finely chopped
1 garlic clove, finely chopped
1 tbsp green peppercorns in brine, slightly crushed
1 tsp black peppercorns, crushed
2 sprigs of fresh thyme, picked and finely chopped
100ml Spanish brandy
150ml Chicken stock
50ml whipping cream
Salt and Worcester sauce to taste

Method

Rub the pieces of abanico iberico with one tbsp of the oil, add some seasoning, then cook in a hot frying pan for about 2 minutes on each side for medium rare or for 3 minutes for medium. When you turn the pork, add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over until it is nicely coated. Remove from the pan, place the abanico, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
To make the peppercorn sauce, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots, garlic, crushed peppercorns and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Spanish brandy, bring to the boil, flambé and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning, add a few dashes of Worcester sauce and on a low heat, add the whipping cream mixing well until you have a glossy creamy sauce. Heat through, but don't allow the peppercorn sauce to boil.
To serve, slice your abanico iberico and place on a warm plate, spooning the peppercorn sauce and serving with your choice of vegetables and potatoes.

Add To Basket

Abanico Iberico 1.2Kg

£27.50

On Offer

Over 18

Enate Chardonnay Barrel Aged 2021

£23.90
£19.13

Over 18

Mascaro Brandy V.O.

£28.00

Añana Salt Flakes

£3.75

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Barbecued Octopus, Caramelised Peaches and...

30 mins

4 people

Tocino de Cielo

50 mins

6 people

Melon con Jamón

15 mins

6 people

Sea Bass Bilbaína

35 mins

2 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Weeping Tiger Presa Steak
23 July 2022
Barbecued Octopus, Caramelised Peaches and Black Olive Tapenade
17 July 2022
Tocino de Cielo
16 July 2022

Basco is an online Spanish food shop that sources, imports & sells only the finest & most authentic Spanish foods throughout the UK and Europe. Buy Spanish food online with us today, you won't be disappointed.

Explore

Contact us

Tel: 01937 845 767
Email: info@bascofinefoods.com
Unit 427C Birch Park
Thorp Arch Estate
Wetherby, West Yorkshire
LS23 7FG

Abanico Iberico Pork with Peppercorn Sauce

Abanico Iberico 1.2Kg

Enate Chardonnay Barrel Aged 2021

Mascaro Brandy V.O.