ABANICO IBERICO PORK WITH PEPPERCORN SAUCE
- 2 pieces of Abanico iberico, weighing around 400g
- 2 garlic cloves, slightly crushed with the skins on
- A small bunch of fresh thyme
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Salt and pepper
- For the peppercorn sauce:
- 2 banana shallots, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp green peppercorns in brine, slightly crushed
- 1 tsp black peppercorns, crushed
- 2 sprigs of fresh thyme, picked and finely chopped
- 100ml Spanish brandy
- 150ml Chicken stock
- 50ml whipping cream
- Salt and Worcester sauce to taste
- Rub the pieces of abanico iberico with one tbsp of the oil, add some seasoning, then cook in a hot frying pan for about 2 minutes on each side for medium rare or for 3 minutes for medium. When you turn the pork, add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over until it is nicely coated. Remove from the pan, place the abanico, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
- To make the peppercorn sauce, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots, garlic, crushed peppercorns and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Spanish brandy, bring to the boil, flambé and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning, add a few dashes of Worcester sauce and on a low heat, add the whipping cream mixing well until you have a glossy creamy sauce. Heat through, but don't allow the peppercorn sauce to boil.
- To serve, slice your abanico iberico and place on a warm plate, spooning the peppercorn sauce and serving with your choice of vegetables and potatoes.