Ibérico con Salbitxada

280g / 10oz iberico Pork

Kosher Salt

Cracked Black Pepper

75g Salbixtada

50g ( 1 each) whole egg

5g sherry vinegar

less 1 g picked dill

less 1 g picked parsley leaves

1/2 lemon

Extra Virgin Olive Oil

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Available Cuts:

Pluma -The "feather" cut from the end of the pork loin. Fairly thin and tender.

Presa - Shoulder cut. Juicy and tender.

Secreto - "Secret" cut hidden close to the shoulder. Has the highest concentration of healthy fats.

1. Season the pork on both sides generously with kosher salt and black pepper.
2. Sear both sides of the pork on the plancha until caramelized.
3. Transfer the pork to a sizzle platter & finish cooking the pork to medium rare in a 400 degree oven. Allow the pork to rest 3-5 minutes.
4. While the pork is cooking, heat a small non-stick pan over medium heat with 1 T of extra virgin olive oil. Fry one egg in the pan, cook until the white is set, but leave the yolk runny. Season the top of the egg with kosher salt & cracked black pepper. Finish by adding the sherry vinegar to the hot egg pan. Set aside in a warm spot while you plate.
5. Spread 75g Salbitxada across the bottom of your plate (see video & photo for placement)
6. Slice the pork through it's grain, on a bias. Set the sliced pork in the center of the plate, slightly fanned out.
7. Set the fried egg on top of the pork (see video & photo for placement). Pour any remaining sherry from the pan over the egg.
8. Lightly dress the dill & parsley with a squeeze of lemon and 1t extra virgin olive oil.
9. Garnish the top of the pork & egg with the herbs. Squeeze the remainder of the lemon over the pork.
10. Sprinkle the Maldon over the top of the pork.

1. Iberico Pork is best eaten medium rare to medium. Do not overcook. And take the time to rest the meat after cooking.
2. The egg should be runny.
3. The Salbitxada should be chopped almost to smooth -- spreadable, but with some texture.