Iberico Pork Blanquette recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›A-Side Public House›Iberico Pork Blanquette Recipe

Iberico Pork Blanquette Recipe

Inspired by A-Side Public House
Time45m
Serves4

Pork loin medallions, pancetta, oyster mushrooms, carrot, celery, pearl onions, cream, mashed potatoes

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Ingredients

    Start by preparing all the ingredients. Dice the carrot and celery, slice the oyster mushrooms, and peel the pearl onions. Cut the Iberico pork loin into medallions if not pre-cut.

  2. 2

    Cook the Pancetta

    In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Remove and set aside.

  3. 3

    Sear the Pork

    In the same skillet, add the Iberico pork medallions. Season with salt and black pepper. Sear for about 3-4 minutes on each side until browned. Remove and set aside.

  4. 4

    Sauté the Vegetables

    In the same skillet, add the diced carrot, celery, pearl onions, and oyster mushrooms. Sauté for 5-7 minutes until softened.

  5. 5

    Combine and Simmer

    Return the pancetta and pork medallions to the skillet. Pour in the heavy cream and bring to a simmer. Cook for an additional 10 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.

  6. 6

    Serve

    Serve the Iberico pork blanquette over a bed of creamy mashed potatoes. Enjoy!

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