Few ingredients are needed to prepare an Iberian prey in the oven and make it delicious, in fact, the grace of this recipe is the sauce that it is prepared with a vermouth reduction and is accompanied by some pearls, also vermouth.
Vermouth or vermouth is a drink, specifically a wine, both white and red, that it is flavored with different herbs and spicesHence, it has that particular flavor. Also, it must be taken into account that its alcohol content varies between 16 and 22 degrees.
THE IBERIAN DAM IN THE OVEN
The Iberian dam is a cut of pork with fat marbling and for this reason it is very rich in the oven, grilled or grilled. When making it in the oven, it is important to seal it beforehand and then the cooking point is adequate, since if it is cooked in excess, it could be somewhat hard and dry.
BAKED IBERIAN PREA RECIPE
This recipe for Iberian prey with vermouth is prepared with a very comfortable cooking method that gives it juiciness, as it ends up in the oven to “papillote”. The difference is that instead of using paper, it is cooked in a silicone container.
The sauce is a demi-glace flavored with vermouth, thanks to a vermouth reduction from Zecchini, a Madrid company that makes artisanal vermouth. And to decorate, you cannot miss the vermouth pearls that explode in your mouth.
INGREDIENTS FOR 2 PEOPLE
- 300 g of Iberian pork from Señorío de Montanera
- 1 pinch of salt and pepper
- 1 mini brick of beef broth from Txogitxu
- 1 teaspoon Santa Rita’s gluten-free flour
- 1 tablespoon of Cadi butter
- 2 tablespoons Zecchini vermouth reduction
- 2 tablespoons parsnip puree
- 2 tablespoons pumpkin puree
- 8 Zecchini vermouth pearls
- 8 sprigs of thyme or similar
PREPARATION OF THE IBERIAN DAM IN THE OVEN WITH REDUCTION OF VERMUTE
- To make this Iberian prey in the oven, first season with salt and pepper and seal the meat in a pan on both sides. Preheat the oven to 180 degrees, traditional function, up and down.
- Then, place in the silicone container and bake 15 minutes. Take out and reserve.
- While, make the sauceTo do this, put the butter and flour in a saucepan and integrate over low heat.
- Add the vermouth and integrate again for 1 minute.
- Add the broth, the meat juices and reduce until thick.
- At your service, cut the meat into slices, put a sauce base, the slices on top and decorate with the two purees, the herbs and the pearls.
TRICKS AND TIPS
- The doneness would be the only thing more complicated When making this Iberian prey, it is cooked in the oven and there is less control, since each oven is different. One trick is to calculate 30 minutes per kilo of meat. The same happens when Iberian prey is made with salt.
- If you don’t have a silicone container, use parchment or aluminum foil.
- It is better to have the purees made previously and also, they could be substituted to taste.
- The baked Iberian prey harmonizes with a glass of red wine from Bodegas Riojanas.
Besides being a recipe to surprise, it is of use, since two purees that had been previously made for other recipes are used, such as parsnip or pumpkin cream.