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Iberian Pork Shoulder with Meat and Garlic Sauce Spring Blanco

A delicious and healthy recipe for meat lovers. How do you prefer your meat, pan-fried or grilled? 😉

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  • Iberian Pork Shoulder with Meat and Garlic Sauce Spring Blanco
Ingredientes Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Paso 1. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Paso 3. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Paso 3. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Paso 4. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Paso 5. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Emplatado final. Receta Presa Ibérica con Salsa de Carne y Ajo Spring Blanco
Preparation

30 min

Cooking
Portions

4 pax

Difficulty

Easy

Ingredients
  • 2 Big Garlic Spring White Garlic Cloves
  • 800 gr of Iberian Prey
  • 8 green asparagus
  • Salt flower
  • 50 ml of cooking cream
  • 100 ml of Worcestershire Sauce
  • 10 grams of Extra Virgin Olive Oil
  • The green part of 2 fresh spring onions
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Step by step

  1. We peel the garlic cloves and slice them thinly.

  2. We place the pan on the heat, add a splash of oil and lightly brown the sliced ​​garlic over medium-low heat, making sure it doesn't get too brown.

  3. Add the sliced ​​asparagus, the finely chopped green parts of the spring onions, sauté everything lightly and remove from the heat.

  4. In the same pan over medium heat, add a little more oil and brown the pork fillets on both sides and remove from the heat.

  5. Again, in the same pan over the heat, add the Worcestershire sauce and let it reduce slightly. Add the cream, leaving it on the heat until it reduces and the sauce is completely thickened, then remove from the heat.

  6. FINISHED DISH:

    On a plate, we place 5 staggered and stretched-out Iberian pork fillets and on top of them, we pour sauce over them, completely covering the meat.

  7. On top of the sauce we will place the sautéed asparagus, the green part of the spring onions and our wonderful sliced ​​and golden garlic cloves.

The advice of

  • The Iberian pork shoulder steaks should be seared over high heat on both sides, but not excessively so that they remain juicy.
  • If we don't have Worcestershire sauce, we can use Perrins sauce or gravy.
  • The sautéed garlic and asparagus will enhance the flavor of the meat and the sauce, giving our dish a real taste.
  • For this dish, we can use Iberian pork secreto, replacing the Iberian pork presa with it, or another juicy meat suitable for grilling or pan-frying.

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