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    Abanico Iberico Pork with Peppercorn Sauce

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    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.

    Total Time 25 mins
    Serves 2 people
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    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

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