Iberico Karree (cutlet) As Quick Lunch in Summer

5 from 5 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 136 kcal


the meat

  • 2 piece Ibérico pork loin
  • 4 Toes Black garlic
  • 4 Rods Spring onions fresh
  • 4 Rods Kampot black pepper
  • 4 Rods Black salt
  • 50 g Butter
  • 2 tablespoon Olive oil
  • 1 piece Fresh lime (only the juice)


  • 1 piece Cucumber
  • 2 tablespoon Olive oil
  • 3 tablespoon Orange vinegar
  • 1 tablespoon Honey liquid
  • 2 tablespoon Yogurt 10% fat
  • 1 piece Freshly (small) diced onion


  • 2 Discs White bread (e.g. mares or Dutch)


  • After you have rinsed and dried the Iberico Karree, you begin with the preparation of the salad ingredients and the spring onion.
  • Slice the cucumber into thin slices in a salad bowl. Then peel and finely dice the onion. Also add to the bowl. Now add the remaining ingredients and mix well. Put the now finished salad in the cold to pull through.
  • Continue with the spring onion. Rinse and cut into fine rings. Now prepare a sufficiently large pan. Preheat the pan with high heat and add the garlic cloves. With a silicone scraper, the toes are distributed really well in the bottom of the pan.
  • Note: Black garlic is very soft and can be spread evenly on the hot pan base like a "cream".
  • Now put the butter and the leek onion in the pan and fry them briefly. Now season with salt and pepper and add the lime juice. Mix well once and spread most of the spring onion around the edge of the pan. Then the Iberico Karree`s come unseasoned on the exposed pan base. Drizzle with olive oil and reduce the heat to half. After approx. 2-3 minutes you turn the cart and fry it on half the heat to the end. This takes another 2-3 minutes when the square is about 3 cm thick.
  • Now get the squares out of the pan and let them rest wrapped in aluminum foil. However, if the pan size allows it, you can simply push everything aside a bit so that you can put the white bread slices in the pan. Don't forget to switch off the heat! Soak the bread completely on both sides with the remaining fat. It is automatically roasted a bit at the same time.
  • Now the plates are arranged. Put the bread salad on the left and right and the square in the middle. Spread the leek onion on top and a little pepper to top it off.


    Serving: 100gCalories: 136kcalCarbohydrates: 20.6gProtein: 1.6gFat: 5g
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    Written by John Myers

    Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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