Iberico Pork Neck Steak: A Taste of the World’s 4th Delicacy
Juicy Iberico Pork Neck Steak Recipe Using Premium Bellota 100%
Create an exquisite Iberico pork neck steak using one of the world’s four most prized delicacies: 100% Iberico Bellota pork. Raised freely in Spain and fed exclusively on acorns, as per strict government regulations, Iberico pork boasts a unique flavor and exceptionally tender texture. This recipe focuses on maximizing the inherent deliciousness of the highest-grade Iberico pork neck. Achieve a perfect steak with a crispy exterior and a succulent, juicy interior right in your own kitchen. Enjoy the rich flavors, especially when paired with a touch of wasabi.
Main Ingredients- 500g thick-cut Iberico pork neck steak (choose a substantial cut)
- 1 King oyster mushroom (sliced into bite-sized pieces)
- 1/3 Zucchini (sliced into bite-sized pieces)
- 4 cloves Garlic (thinly sliced or left whole)
- Wasabi (to taste)
Seasoning & Cooking- 1 pinch Salt (for seasoning the meat)
- Pinch of Black Pepper (for seasoning the meat)
- 1 Tbsp Olive Oil (for coating meat and vegetables)
- 1 pinch Salt (for seasoning the meat)
- Pinch of Black Pepper (for seasoning the meat)
- 1 Tbsp Olive Oil (for coating meat and vegetables)
Cooking Instructions
Step 1
Begin by seasoning the Iberico pork neck steak to enhance its flavor. Sprinkle a pinch of salt and black pepper evenly over the thick-cut pork neck. Then, generously coat the surface of the meat with olive oil. This helps seal in the juices during cooking, ensuring a more succulent steak. Let it marinate for about 10 minutes.
Step 2
Prepare the garnish vegetables to accompany the steak. Lightly oil a pan and add the sliced king oyster mushrooms, zucchini, and thinly sliced garlic. Sauté until golden brown. The vegetables will release a natural sweetness that perfectly complements the steak. Cook over medium-low heat to prevent burning.
Step 3
Now, it’s time to cook the star of the dish: the Iberico pork neck steak. Heat a thick-bottomed pan over high heat and add a little olive oil. Place the prepared pork neck steak in the hot pan, listening for the satisfying ‘sizzle’. Sear each side for 1-2 minutes over high heat to create a beautiful crust and lock in the juices.
Step 4
Once the exterior is nicely seared, reduce the heat to medium-low and continue cooking, flipping occasionally, until it reaches your desired doneness. Avoid flipping the steak too often, as this can release its juices. Aim for 2-3 minutes per side. Once cooked through, remove the steak from the pan and let it rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, making it even more tender and flavorful. The finished Iberico pork neck steak is incredibly rich and nutty on its own, but a small dab of wasabi can cut through the richness and add a refreshing contrast. Enjoy this incredibly delicious, juicy, and satisfying Iberico pork neck steak!
