Miriam García, from El Invitado de Invierno , invites us to prepare a juicy grilled prey accompanied by vegetables, made with a Le Creuset iron grill . A dish as simple as appetizing, healthy and tasty!

At this point, it goes without saying that one of the great culinary treasures of this country is the Iberian pig. This animal has exquisite meat, interspersed with delicious fat... you can tell I like it, right?

The dam is a piece of meat that corresponds more or less to the shoulder of the pig, very juicy and with a great flavor. As it is not an excessively thick or large piece, it can be perfectly prepared on the grill without opening it, just as it is presented. The meat should be toasted on the outside and pink in the center. If done well, on a suitable plate, the result is impressive. A real pleasure.

In this season when, let's face it, you don't really want to spend time in the kitchen, grilled meat with vegetables is a great idea, a complete dish and, if the ingredients are of good quality, like a good piece of Iberian pork, we will give ourselves a treat with very little effort. Let's go there.

Ingredients

(for 2 persons)

  • 1 piece of Iberian pork
  • 1 small zucchini
  • 2 pear tomatoes
  • virgin olive oil
  • Salt to taste

Elaboration

  1. Cut the zucchini into thin slices, no more than 3-4 mm, and the tomatoes in half. Heat a good griddle or heavy-bottomed skillet over high heat. When it is very hot, brush with olive oil and add the vegetables. Brush the zucchini slices with a little oil on top, too.
  2. We toast the vegetables on both sides, until they are soft, and we take them out to a covered source, where they stay warm while we cook the meat.
  3. We put the meat on the griddle or frying pan and cook it for at least 10 minutes on each side, over high heat. There is no need to add more oil in this case, because the meat already contains enough of its own fat and will not stick.
  4. After that time we serve the meat immediately, accompanied by the still hot vegetables. We will carve the prey into half-finger fillets, which we can salt individually. I prefer to salt each Iberian prey fillet separately when serving it, since the prey is somewhat thick and the cooking time is not very long, if we salt the entire piece we may not notice enough saltiness inside. For this type of meat I find that flake salt is a fantastic complement.

In this recipe I have used zucchini and tomato as garnish, but we can add other vegetables as well, such as sliced ​​aubergine, wild asparagus, etc. Each one, according to their taste, the variety of grilled Iberian pork recipes is as extensive as your culinary taste and your ingenuity when it comes to innovation.

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