Iberian pork dam Pedro Ximénez. Recipe for celebrations

During the time of the montanera, Iberian pigs feed on acorns, and this causes their meat to infiltrate a fat with a very special flavor. With that delicious meat I have prepared this recipe for Iberian pork dam Pedro Ximénez, an ideal recipe for celebrations and special moments that we have prepared with some piquillo peppers as a garnish.

The meat has been so rich that although the dam weighed about 800 grams, we have eaten it between my son, my girl and me, and we have been delighted. If you have occasion, This is the best time of the year to buy this meat, which you will enjoy in the oven, on the grill or even in a rice like the one we did this weekend.

Ingredients

For 3 people
  • Prey (Iberian pork meat) whole, without fillet 1
  • Piquillo Peppers 6
  • Chicken or meat broth 150 ml
  • Pedro Ximénez 50 ml

How to make Iberian pork with Pedro Ximénez sauce

Difficulty: Easy
  • Total time 25 m
  • Elaboration 5 m
  • 20 m cooking
  • 10 m rest

We let the meat temper out of the fridge for at least an hour, since we are going to cook it very little and we don't want it to be cold inside. We heat a grill or carmela for five minutes, without putting anything inside, so that it reaches a great temperature.

After that time, we add a tablespoon of extra virgin olive oil and put the Iberian pork dam to cook over very high heat, Squeezing the meat a little against the grill, so that the outside is golden brown. It will take about five minutes on each side for the piece to cook. Then, we take it out and reserve it hot so that the juices are distributed well inside.

On the same grill, we break the meat juices with the Pedro Ximénez broth and wine, letting the sauce reduce to almost a caramel. At that time, we reintegrate the grilled prey and let it be done for one minute on each side, bathing the curd out with the juices using a spoon to cause a lacquering effect.

In a frying pan, we cook piquillo peppers leaving them a couple of minutes on each side and finish them by adding crystals of salt flower. We fillet the meat and serve it by bathing the slices with a few tablespoons of the Pedro Ximénez sauce.

With what to accompany the recipe of Iberian pork dam with Pedro Ximénez sauce

This Iberian pork dam recipe with Pedro Ximénez sauce You can accompany it with the piquillo peppers whose taste contrasts very well with the sweetness of the sauce, but you can also serve it with a tomato, avocado and basil salad if you fancy something cooler.