Abanico Iberico Pork with optional Peppercorn Sauce
Albanico Iberico is a recent discovery for me. Abanico Iberico is the part that wraps the ribs from the outside. It is a thin piece of Iberian pork, rich in fat, streaky marbling, which makes it perfect for pan cooking, grilling or cooking on the barbecue, giving you a tasty, juicy and crispy piece of pork. The name of this cut of meat comes from its form, which looks like a Spanish hand fan.A very important bit of advice when it comes to cooking Abanico Iberico is not to take the fat away, because it is what gives the flavour to the dish,in fact if you were to remove trhe fat there would not be much of substance left.. The sauce is made in the same pan you cook the pork, ensuring all the roasting flavours are kept. Our free range iberican pork supplier Feito No Zambujal was flagging it up on their facebook page and I thought I would order some and give it a try. My first attempt was disappointing but the second time round it produced a result. It is not an easy cut to work with due to its high fat content but with a very hot frying pan and the addition of butter when you turn it gives a very tasty and succulent piece of meat.