I like to buy Iberico black pig pork
loin from butcher in San Sebastian market, Spain. This loin has streaks of fat
and is juicy after cooking.
1. Cut loin into 2cm
thick pieces, season with salt & white pepper for half an hour.
2. Sear both sides
golden, add tomatoes cut into wedges, juice of half a lemon, salt & pepper, cook for a couple of
minutes until tomatoes slightly soften. Mix in fresh basil and it is ready.
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