If you’ve had Iberico Abanico at a restaurant or someone’s house before, you are probably wondering how you can mimic the recipe in your own home. Since this cut of meat is delicate and often expensive, you want to make sure you have all the right tips and experience before sticking it onto the grill.
What Is Iberico Abanico?
For those who don’t know - Iberico Abanico is a thin cut of meat that is best cooked on the grill. If you don’t have a grill, you can still cook the meat on a stove. We’ll cover how to do that below! If you do have a grill though, you will be able to make the meat more tender, with just the right amount of fat. The delicate fat on this meat comes from the pig’s shoulder.
How to Cook Iberico Abanico on the Stove
If you don’t have a grill, no worries! There are easy ways to cook this cut of meat perfectly on the stove. All you need is a wide frying pan. Here are the basic steps for cooking Iberico Abanico on the stove, but feel free to add in your own flavors and techniques!
- Put a wide frying pan onto the stove at a high heat.
- Season the meat with salt and pepper and add to the pan.
- Press the meat gently with your fingers. Pressing the meat onto the surface of the pan will make it stick better and give you better sear marks.
- Cook each side for 2 and a half minutes for medium. If you want medium to well-done meat, cook each side for 3 and a half minutes.
- Let it rest in the pan for 4 minutes.
- You now have the perfect Iberico Abanico!
Some Extra Tips for Stove Cooking
- Most people enjoy their meat to be cooked medium so that the flesh is still pink and moist without it being dried out.
- Slice the meat after it has cooled slightly, about 4-5 minutes.
- Make a nice design on the plate such as fanning out the sliced meat and pour a garnish or sauce on the top!
How to Cook Iberico Abanico on the Grill
Grilling the meat often results in a better flavor as it ensures that the meat remains tender. Keep in mind that the fat on this meat will drop down onto the charcoals of the grill and produce some serious flames. Don’t be tempted to close the lid though, because you need to keep an eye on the meat, or it will burn and ruin very quickly.
Here is the best way to cook the meat on a grill for the perfect flavor:
- Grill the meat directly over the center of the heat on the grill.
- Make sure that the center of the meat reaches 149 degrees Fahrenheit or 65 degrees Celsius.
- Flip the meat often to make sure it’s not burning on one side. Keep in mind the meat is thin and will burn quickly.
- Let the meat rest for about 5 minutes.
- Cut it into thin slices before serving. Always cut against the grain!
- Sprinkle it with salt and pepper.
Sauces for Iberico Abanico
There are many different sauces you can make to serve on top of your Iberico Abanico. Here is one of our favorites. It’s simple and only takes a few minutes to make.
You will need:
- Salt and pepper
- 1 tbsp parsley
- 4 tbsp of single cream
- 1 shot of brandy
- 1 garlic clove
- 100 grams of mushrooms
- 2 tbsp of extra virgin olive oil
Make the sauce in just 5 minutes!
- Put a pan over high heat on the stove or a side burner on your grill.
- Add the mushrooms and olive oil.
- Sauté for one minute.
- Add in the garlic.
- Sauté for another minute.
- Add in the brandy and parsley and cream.
- Allow it to boil.
- Let it caramelize before removing from the heat.
If you have cooked the meat on a stove, use the same pan for the sauce as you did for the pork. The flavor will mix in nicely with the sauce.
Make a Sandwich
Some people put Iberico Abanico on a sandwich for a unique taste on the dish. You can cook the meat on the grill and then put it on a nice warm Italian bun. Feel free to add in some vegetables like spinach and zucchini or your favorite sauce like barbecue!
Cooking Iberico Abanico can be done in many different ways depending on your taste and desire. Cook it on the grill and make a classic sandwich, or cook it on the stove with a fancy mushroom sauce! You can also switch it up every time you cook it!