coppa
Roast Ibérico Pork Collar "Coppa" with Cognac Lime Marinade
Easy
1h
3 Servings
Main
Though this recipe calls for oven-roasting, you can also try it out on the grill. Eat the extra-tender roasted coppa on its own, or make next-level sandwiches and burgers with your toppings of choice.
Recipe for Roast Ibérico Pork Collar "Coppa" with Cognac Lime Marinade
Ingredients
- 1 31-42 oz. Campo Grande Coppa
- Salt
- Black pepper
- ½ cup cognac
- Juice from 1 lemon, plus more for garnish
- ½ cup water
Preparation
- Remove any excess fat from the coppa. Season with salt and pepper.
- Sear the meat over high heat in the grill until nicely browned.
- Once seared, place the coppa in the oven in the skillet and cook the meat at 300ºF. the temperature times are 1h x 2.2 pounds of meat.
- While the meat cooks, mix the Cognac, lemon juice, water, and salt to taste together in a small bowl. Brush the meat as it cooks using a pastry brush.
- Once the meat has reached the desired temperature 145ºF, remove from heat and let it rest for 20-30 minutes wraped in foil to lock in the juices.
- To serve, slice the coppa into thin slices and serve with salt, pepper, and a squeeze of lemon.
- The perfect sides are mash,fries,baked potatoes, some vegetables you like it or even a salad ¡Buen provecho!
