Acorn Fed Ibérico Loin Collar
Located in the front part of the loin, its combination of textures and fat marbling make it a cut that overflows with sensations.
Each pack 700g-1.2kg
NUTRITIONAL FACTS (PER 100 G)
Protein ………. 18,2 g
Fat ………. 18 g
Carbohydrate ………. ‹0,5 g
Nutritional Value ………. 235 kcal
Premium Iberico Pork Char Siu
½ tbsp light soy sauce
1½ tbsp dark soy sauce
½ tbsp rice wine or white wine
10 tbsp hoisin sauce
1 tsp sesame oil
3 tbsp soft brown sugar
1 garlic clove (roughly chopped)
400g pork collar
- Start the night before. In a large bowl, mix all the marinade ingredients with the pork. Add water to the mix until almost submerged. Cover and chill overnight.
- The next day, preheat the oven to 180C/350F/gas mark 4.
- Line a baking tray with non-stick paper and set a wire rack on top. Arrange the pork on the rack, leaving at least 2cm between each strip. Roast the pork for 40 minutes.
- Drizzle with honey and leftover marinade before carving. When carved, finish with a few drops of light soy sauce.