Lomo Ibérico De Bellota Recipe
Aged 3 Months Ibérico Pork Loin. Mild, Smoky, Pimentón
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Ingredients
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Pork Preparation
Serving Accompaniments
Method
Pork Preparation
- 1
Marinating the Pork
In a small bowl, combine smoked paprika, sea salt, black pepper, and olive oil to create a marinade.
- 2
Applying the Marinade
Rub the marinade thoroughly all over the Ibérico pork loin, ensuring it is evenly coated. Cover the pork with plastic wrap and let it marinate in the refrigerator for at least 24 hours, preferably up to 3 days.
- 3
Preparing for Cooking
After marinating, remove the pork loin from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- 4
Cooking the Pork
Preheat your oven to 180°C (350°F). Place the pork loin on a roasting rack in a baking tray. Cook for approximately 25-30 minutes, or until the internal temperature reaches 65°C (150°F).
- 5
Resting the Pork
Once cooked, remove the pork from the oven and let it rest for 15-20 minutes before slicing.
Serving
- 6
Slicing the Pork
Using a sharp knife, slice the rested Ibérico pork loin thinly against the grain for optimal tenderness.
- 7
Preparing the Accompaniments
While the pork is resting, slice the fresh baguette into pieces and arrange cheese and olives on a serving platter.
- 8
Serving
Serve the sliced Ibérico pork loin alongside the fresh baguette, olives, and cheese. Enjoy your Lomo Ibérico de Bellota!
