The Abanico Ibérico cut is the meat that surrounds the ribs of the Ibérico pig on the outside. The Ibérico 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 fruit 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.

Recipe for Pan-Seared Abanico with stone fruit compote

Ingredients

• 1 pack of Campo Grande Ibérico Abanico Steak
• 4 large potatoes
• 3 tablespoons heavy cream
• 3 tablespoons butter
• 1 tablespoon each of dried apricots, prunes, walnuts, and raisins, chopped
• 1 teaspoon sugar
• 1 cup red wine
• Salt, to taste
• Freshly ground black pepper, to taste
• Olive oil, to taste

Instructions

1. Cook the potatoes with the skin on in a pot of salted water until tender. Once cooked, peel and mash them to create a creamy purée. Add salt, pepper, heavy cream, and 2 tablespoons of butter. Set aside.
2. Season the meat with salt and pepper. In a frying pan, sear the Abanico Steak on both sides over high heat. Cook for approximately 3-4 minutes per side, adjusting the time depending on the thickness of the meat. Aim for medium-rare with an internal temperature of 145°F. Keep in mind that as the meat rests, the internal temperature will rise an additional 5-10°F. Once cooked, let it rest for about 5 minutes while you prepare the compote.
3. For the stone fruit compote, in the same pan, melt the remaining butter (1 tablespoon) and add the dried fruits and nuts. Sprinkle sugar over them and allow to caramelize for a few minutes.
4. Pour the red wine into the caramelized fruits and nuts. Let the mixture simmer until the wine reduces to a thick syrup-like consistency. Set aside.
5. Slice the cooked meat thinly.
6. To plate, spoon a generous portion of mashed potatoes in the center of each plate. Arrange the slices of Ibérico Abanico on top and drizzle with the prepared compote.