Iberico Lomo (loin) is a delicious cut from the fantastic Spanish black-footed pig Iberico. The meat resembles a good piece of beef more than the Danish pork.
Recipe for iberico lomo sous vide
Iberico Lomo (loin) is a delicious cut from the fantastic Spanish black pig, Iberico. The meat resembles a good cut of beef more than Danish pork. Therefore, it should also be cooked closer to pink rather than well-done. The Lomo (loin) cut comes from the pig’s loin roast.
Servings: persons
Iberico Lomo Sous Vide
Iberico Lomo (loin) is a delicious cut from the fantastic Spanish black-footed pig Iberico. The meat resembles a good piece of beef more than the Danish pork.
Ingredients
- 700 gram Iberico Lomo
- 10 gram Butter
- Spices Salt and pepper
Instructions
- Put a little salt and a good amount of pepper on the meat and sear it in a pan for 15 seconds on each side.
- Vacuum pack the meat and cook it sous vide/water bath for 3 hours at 59 degrees Celsius (138 degrees Fahrenheit).
- Take the meat out of the bag and pat it dry - either with a towel or paper towels.
- Heat a pan with neutral oil until very hot. When it's hot enough, add butter and brown the meat on both sides, then it's ready to serve.
Notes
The juice from the vacuum bag can be saved and used for sauces or stews.