Impress your customers by serving Iberico Pork 3 ways. Our Iberico Pork is free range and acorn fed giving the meat a high marbling of fat and an incomparable flavour. Serve with seasonal vegetables and a parsnip puree.
For the Belly Pork...
Code
Product
Pack Size
To Serve 4
From Your Kitchen
Belly Pork
500gm
40818
Chicken Stock
800gm
500ml
66238
Garlic Puree
1kg
2tbsp
From Your Kitchen
White Onion, roughly chopped
1/2 Onion
From Your Kitchen
Celery Stick, roughly chopped
1/2 Stick
4785
Bay Leaf
100gm
1 Leaf
From Your Kitchen
Fresh Sage
1 Bunch
To Make the Belly Pork...
Place the onion and celery into a roasting tray then sit the belly pork on top.
Push the herbs around the meat. Mix the garlic puree with the chicken stock and pour stock over the meat
Cover with foil and cook in the oven at 160c for 2 1/2 hours.
Once cooked, place onto a clean board, cover with baking parchment and press with a heavy weight. Leave in the fridge overnight.
When ready to serve, slice to desired size and reheat in a hot frying pan.
For the Bon Bons...
Code
Product
Pack Size
To Serve 4
83494
Iberico Pork Secretos
350-500gm
100gm
From Your Kitchen
Sage Leaves
2 Leaves
40818
Chicken Stock
800gm
500ml
5535
Black Pudding
1.36kg
50gm
From Your Kitchen
Granny Smith Apple
1/2
From Your Kitchen
White Potato
1 Potato
12578
Eggs
5 dozen
2 Eggs
43159
Plain Flour
1.5kg
100gm
70598
Panko Bread Crumbs
1kg
100gm
23896
Dijon Mustard
1.2kg
2tsp
To Make the Bon Bons...
Seal the secretos (similar to pork shoulder) in a hot pan. Place in a roasting tray with sage and chicken stock, cover with foil and roast for 3 hours at 160c. Rest the meat for at least 30 minutes then shred and set aside.
Boil and mash the potato. Finely dice the black pudding, grate the apple then bind all the ingredients with shredded pork.
Roll into golf ball sized balls, pane with the flour egg and panko.
Deep fry at 180c for 4/5 minutes or until golden brown.
For the Wrapped Loins...
Code
Product
Pack Size
To Serve 4
35997
Iberico Pork Tenderloin
350-500gm
1 Tenderloin
68272
Sliced Prosciutto
500gm
6-8 Slices
23896
Dijon Mustard
1.2kg
1tbsp
To Make the Wrapped Loin...
Season with salt and pepper, brush with dijon mustard.
Lay the prociutto slices, slightly over lapping onto board. Place the fillet to one end and wrap tightly.
Bake at 180c on a greaseproof tray for 25-30 minutes.
For the Baby Toffee Apples...
Code
Product
Pack Size
To Serve 4
94658
Tinned Baby Apples
435gm
4 Apples
7674
Caster Sugar
2kg
50gm
To Make the Baby Toffee Apples...
Heat Sugar gently in a pan until it starts to caramelise. Take off the heat when it has a deep brown colour.
Dip the apples in the caramel, sit on parchment paper and allow to set ina cool dry place.
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