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
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 minutes5
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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- We can accompany this dish with very thin sliced potatoes, straw style.