Play Video
Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
instructions
- Slice 60 thin slices of the loin torpedo. Set aside.
Peel and cut the onion, garlic cloves and carrots into small cubes (brunoise). Set aside. - Wash and cut the tomatoes, zucchini and peppers into small cubes (brunoise), removing the white parts and seeds.
- Set aside.
- Heat a little oil in a frying pan and fry the onion and garlic over medium heat.
- Deglaze with the soy sauce.
- Add the remaining vegetables and sauté for 10 minutes over medium heat. Season with salt and pepper.
- Grind the previous preparation with a food processor adding some basil leaves. Process until a homogeneous sauce is obtained. Set aside.
- Assemble the iberian pork loins; spread a slice of loin with a little of the previous vegetable sauce and put another one on top. Repeat the same process once more, so that you have a three-layered loin.
- Bread the previous preparation with beaten egg and panko.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
1 torpedo of loin of Iberian pork loin 50% Iberian breed Iberic Box
1 onion
2 cloves of garlic
2 carrots
1 zucchini
1 red bell pepper
1 green bell pepper
4 tomatoes
60 ml red wine
2 eggs
Panko bread crumbs
Fresh basil
Olive oil
Salt
Black pepper
Share:
En Iberic Box Learn te ofrecemos recetas increíblemente deliciosa, además de consejos, tips y todo lo que necesitas saber para disfrutar de un buen Jamón.
More recipies: