John Myers
Ingredients for 2 servings:
- 500 g pork (Secreto from Iberico pork)
- salt and pepper
- 1 bunch arugula
- 1 bunch of lamb’s lettuce
- 8 leaves of fresh spinach
- 3 tbsp mayonnaise
- 1 jar cucumber(s), sweet and sour pickled
- 1 tomato(s)
- 1 bell pepper
- 2 rolls
- 2 onions, red
- 50 g cane sugar
- red wine
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Deliciously grilled Iberian pork with spicy onion jam
Sear the Iberico pork secreto at approximately 240 to 250 degrees Celsius over direct heat. Then let it simmer for 5 to 6 minutes in the indirect zone at approximately 180 degrees Celsius. Meanwhile, heat a pan and caramelize the brown sugar in it. Add the onions, deglaze with red wine, and simmer for a while. Spread the onion jam on the bottom side of the bun and the mayonnaise on the top. Layer the lettuce, spinach, sliced tomatoes, cucumber, and bell peppers on top. Place the meat on top, fold the lid, and serve.
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