Abanico iberico is one of the lesser-known cuts of pork, so if you discover it, it will be a delicacy you won't regret trying! This cut is characterized by its streaks of infiltrated fat, which gives the meat a very intense flavor. Moreover, if it is cooked properly, the result will be a very rich, juicy and, above all, crispy meat.
How to prepare abanico iberico
This is a cut that is extracted from the back of the pig's head and envelops its ribs. This is why the abanico has an irregular and uneven shape. However, the cut is quite thin and has a lot of fat infiltration. It has a very particular texture, as it is a cut with the perfect mix of fiber and fat, which makes the meat very juicy and crispy!
There are many ways to prepare the Iberian abanico, one of them is with goat cheese sauce. Without a doubt, the mixture of the powerful flavor of the meat and the strong taste of the cheese will give your recipe a unique touch. To soften the flavors, why not include caramelized onion in this delicious recipe?
- Half a kilo of abanico iberico.
- Six slices of cheese. It can be gouda or edam, whichever you like best.
- 50 grams of butter.
- 50 grams of wheat flour.
- 600 milliliters of whole milk.
- 100 grams of goat's cheese. You can buy the whole cheese.
- Coarse salt flakes.
- Freshly ground black pepper.
- Extra virgin olive oil.
- One kilo of onion.
- brown sugar
- Modena balsamic vinegar.
- As with all cuts of meat, the first thing to do is to remove the abanico iberico from the fridge and leave at room temperature for a couple of hours before cooking.
- Season the meat with salt and pepper to taste. You can leave out the ground black pepper, but it is advisable to do so.
- Using a kitchen brush, brush both sides of the cut with extra virgin olive oil.
- Heat the griddle. If you don't have a griddle, you can use a frying pan of sufficient diameter to hold the abanico iberico cut.
- Cook the meat on medium high heat on both sides. Each side should take approximately three or four minutes.
- Remove from the griddle and leave to rest for two or three minutes.
- Cooking time depends on how you like your meat: well done, rare or rare.
- To keep the meat crispy on the outside, but not overcooked and burnt, it is advisable to use baking paper on the pan or griddle when it is hot.
- To make a cheese crisp, it is necessary to use baking paper and place it on the hot griddle. Place the slices of gouda or edam cheese, or your choice of cheese, on top of the paper. The water in the cheese should evaporate, while the slice gradually toasts, but does not burn.
- Carefully remove and set aside.
- To make the goat's cheese sauce, you will need to add butter to a deep frying pan or saucepan, over medium heat.
- When the butter melts, add flour. Keep stirring.
- Add the milk and bring the mixture to the boil.
- Add the goat's cheese and let it melt. Do not add the whole roll, but rather cut it into medallions or chunks. They do not have to be uniform, as you want the cheese to melt.
- Remove from the heat when it begins to thicken.
- To make the sauce smoother, it is advisable to pass it through a blender.
- Season with salt and pepper to taste.
- For this recipe and to soften the powerful flavor of the meat and goat's cheese in the sauce, it is advisable to accompany the dish with caramelized onion. The caramelized onion will take the longest to prepare, so it is advisable to prepare it beforehand, while the meat is at room temperature or the day before. For the caramelized onion you will need to peel and julienne the onions.
- Add oil to a large enough frying pan and add the onions. The onion slices should be poached i.e., transparent and soft. Once the onions are soft, add brown sugar and balsamic vinegar of Modena. Stir. The amount of vinegar and sugar depends on your cooking preferences; if you like it sweeter, add more sugar; with more color, add vinegar.
How to plate the abanico iberico?
It's time for your guests to try this stew! Although it looks a little laborious, it is actually a very simple dish that is quick to prepare. The only thing that may take longer is the caramelized onion; if you're really pressed for time, then you can buy it ready-made.
The ibérico abanico is a kind of fillet, as it is quite thin. From one piece, depending on its size, you can get two fillets for one person. Place it on the plate and pour the goat's cheese sauce and caramelized onion over it; garnish with the cheese crunch. Be careful! If the onion is from the day before and you have it in the fridge, you will also need to leave it to temper so that the meat does not get cold when you serve it.