This recipe uses two unique techniques that are ideal for cooking Ibérico Abanico. The sous vide is a practically foolproof method for getting a perfectly pink middle, and a final sear in rendered pork fat amps up that nutty Ibérico flavor and creates a crispy golden crust. Serve it all with a spicy herb butter sauce and a big salad loaded with seasonal veggies.
Time: 2 hr 15 min
Sous Vide Abanico with Cowboy Butter Sauce Recipe
Sous Vide Abanico Ingredients
- 1 18-25 oz. Campo Grande Abanico
- 4 sprigs fresh rosemary
- 6 Tablespoons butter
- 4 cloves garlic, minced
- Juice from ½ lemon
- 1 Tablespoon dijon mustard
- ½ teaspoon cayenne
- 1 teaspoon paprika
- 2 Tablespoon fresh parsley, minced
- 1 Tablespoon chives
- 1 teaspoon dried chili flakes
- 1 teaspoon fresh thyme
- Black pepper
Sous Vide Abanico Preparation
- Preheat the sous vide to 140ºF.
- Trim and remove any excess fat from the Abanico and reserve the remaining fat.
- Season the Abanico with salt and pepper and place it in the vacuum-sealed sous vide bag, along with the rosemary. Cook for 2 hours at 140ºF.
- To make the cowboy sauce, heat butter in a small saucepan and add the remaining ingredients. Let cook for a few minutes on medium-low heat to mix and meld the flavors.
- Once the meat has cooked, remove it from the plastic and set aside.
- Heat a cast iron pan and place the remaining raw fat in the pan, letting it render. Place the Abanico in the pan and sear until you get a nice exterior crust, about 1 minute on each side.
- Remove from heat and let rest for a few minutes. Slice the Abanico and spoon the cowboy butter over the top. ¡Buen provecho!