The Abanico Iberico cut is the meat that surrounds the ribs of the Iberian pig on the outside. The Iberian pork meat stands out for its ability to seduce all types of palates, for its quality and unique flavor. It is a meat rich in veins. Generally this piece is cooked on the barbecue or grilled.
The winter compote is prepared mainly in the north of Spain, where it is made with a touch of red wine and candied fruit to face the cold with a delicious mix of flavors.
- Abanico iberico
- 2 medium potatoes
- 40 g butter
- 50 ml of cream
- 1 tsp sugar
- 1 glass of red wine
- Dried apricots and prunes
- Walnuts and raisins
- Meat sauce
- Salt, pepper and olive oil
- Cook the potatoes with the skin in plenty of water with salt.
- Once cooked, peel and crush to make a puree. Dress with butter, salt, pepper and cream. Set aside.
- In a pan, put the rest of the butter, the dried fruits and nuts and add the sugar to caramelize everything for a few minutes.
- Add half of the red wine to the previously caramelized fruits. Let it cook for a few minutes until the wine is the consistency of thick syrup and set aside.
- In a frying pan, sear the entire Abanico Iberico on both sides, previously seasoned with salt and pepper. Finish cooking over low heat, or in the oven.
- Cut the meat in thin slices and set aside.
- In the same frying pan used to cook the meat, prepare the sauce. First remove the excess liquid from the meat, then deglaze the pan with the remaining red wine and meat sauce. Reduce until it has the desired syrup texture, (if you want more consistency you can reduce with a little cornstarch).
- For plating, put a spoonful of mashed potatoes in the center of the plate. Add the Abanico Iberico on top of it and the caramelized fruits on one side. Enjoy!