Cabeza de lomo ibérica a la plancha

Ingredients

• 800 g Iberico pork collar (cabeza de lomo)
• 300 g fresh sweet Padrón peppers
• 2 tbsp cold-extracted Spanish extra-virgin olive oil
• 1 tbsp flaky sea salt
• 1 tsp coarse sea salt

Method

1. Remove the Iberico pork collar from the refrigerator at least thirty minutes before cooking to gently bring it to room temperature.
2. Thoroughly pat the surface of the meat dry with paper towels to remove any residual moisture and promote a crisp sear.
3. Heat your plancha or a heavy cast-iron skillet over high heat until it is lightly smoking.
4. Drizzle a little Spanish extra-virgin olive oil onto the hot surface and spread it quickly with a spatula.
5. Add the Padrón peppers to a very hot area of the griddle and sear quickly, tossing frequently, until the skins blister, puff up, and brown in spots.
6. Transfer the blistered peppers to a warm serving dish and season immediately with coarse sea salt.
7. Lay the Iberico pork collar steaks onto the hottest part of the plancha, leaving space between them so the temperature does not drop.
8. Sear undisturbed for two to three minutes, until a deep, glossy brown crust forms as the fat renders.
9. Flip each piece carefully using tongs and cook the second side for about two minutes, keeping the center tender, rosy, and yielding to the touch.
10. Transfer the meat to a warm cutting board or resting rack and let rest for two to three minutes so the juices settle throughout the fibers.
11. Carve into thick slices or leave whole, then arrange on the plate alongside the blistered Padrón peppers.
12. Scatter generously with flaky sea salt and finish with a thin drizzle of fresh extra-virgin olive oil.

Nutrition

Per serving

Energy

484.8 kcal

Protein

37.12 g

Carbohydrate

3.75 g

Fat

35.88 g

Fibre

1.5 g

Calcium

13.94 mg

Iron

0.84 mg

Magnesium

26.48 mg