Recipes

Iberian loin head with adobo sauce

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The Iberian loin headboard, is a piece from the union of several muscles that converge between the loin and the prey of the Iberian pork shoulder. It is a product practically free of external fat and very suitable for cooking with sauces because that is when it highlights all its flavor of Iberian meat.

Medium difficulty Ingredients:
  • 1 kg marinated Iberian pork loin
  • 2 l. of liquid cream
  • 25 gr. of butter
  • Balsamic vinegar
  • Salt
You may also be interested: How to prepare Christmas tenderloin Steps to follow to make this recipe: 1

In a baking clay dish, we put the headboards in pieces and cover the bottom with water.

2

Bake about an hour, until they are well browned on both sides.

3

In a separate casserole, put the broth resulting from the previous cooking and let it simmer for about ten minutes until it reduces.

4

Add a dash of vinegar, a little butter, a teaspoon of paprika and the cream, then season, and let it cook for about ten minutes

5

Remove from heat and fillet the headboards and proceed to your site.

6

Finally we water the head of Iberian loin with the sauce.

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Tips
  • We can accompany this dish with very thin sliced ​​potatoes, straw style.

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