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Iberico pork in red wine sauce

meatLovers
Prep-time Bake-time
10 min 20 min
Difficulty
Servings
2 people

INGREDIENTS

  • 2 foodhaus Iberico French Rack cut
  • 2 tbsp Chorio extra virgin olive oil
  • Maldon sea salt flakes
  • Maldon perfectly crushed pepper
  • For the sauce
  • 1 tbsp Lurpak unsalted butter
  • 1/2 cup foodhaus onions in cubes
  • 2 tbsp all-purpose flour*
  • 1/2 cup Santa Margherita Ca D'Archi red wine 750ml
  • 1/2 cup chicken stock*
  • 1/2 tsp Dijon mustard
  • 1/2 tsp Maldon sea salt flakes
  • 1/2 tsp Maldon perfectly crushed pepper
  • Το serve
  • 1 package Alion cherry tomatoes 500g
  • 1cup Ardo Bio Whole Beans

METHOD

1. Preheat oven to 200°C.

2. Heat a frying pan and add olive oil.

3. Season Iberico with salt and pepper and sear for 3 minutes on each side.

4. Put the pork into an oven pan and roast for 20 minutes.

Make the sauce:

5. In the same pan melt the butter over medium heat and add the onions.

6. Fry for 3-5 minutes and whisk in the flour.

7. Allow it to cook for about 1-2 minutes, whisking constantly.

8. Slowly whisk in red wine and let evaporate for 2-3 minutes.

9. Add mustard and stir.

10. Add chicken stock and season with salt and pepper

11. Bring to a boil, whisking constantly.

12. Once the gravy thickens, remove it from the fire, cover it, and keep it warm.

13. Serve Iberico ribs with the sauce, roasted cherry tomatoes and green whole beans (cook by following the package instructions).

 

Kali Orexi!

*This recipe item is not found in foodhaus shop 

NUTRITIONAL INFORMATION

Energy
847 kcal

Fat
52.9g

68%
Sat. fat
18.5g

92%
Carbs
11.3g

4%
Sugar
1.9g

Protein
76.7g