Iberico pork loin with kaffir lime leaves

This loin is from the breed of pig that is being transformed into the famous Spanish Iberico Bellota ham, fed on acorns in autumn. There are streaks of fat even in pork loin, signs that it must be juicy.

To taste the pork, I simply cut into cubes and season with soya sauce, big pinch of sugar and olive oil. Sear in non-stick pan until just cooked. Then add kaffir lime leaves that are cut finely. The aroma is wonderful.