Iberico roast pork with honey

Ingredients for 4 servings:

• 1 kg pork salmon from Iberico pig
• 25 g coconut oil for frying
• 60 g coconut oil
• 160 g honey
• 20 g mustard, medium hot
• 100 ml cognac
• 400 ml beef bouillon
• 130 g crème fraîche
• some thyme sprigs
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Cooked at low temperature

Preheat the oven to 80°C (top/bottom heat). Heat the coconut oil until liquid and mix well with the honey and mustard. Season the roast generously with salt and pepper and sear it vigorously on all sides in the coconut oil for about 6-7 minutes. Briefly remove the meat from the pan and add the honey and mustard mixture to the hot pan. Let the marinade caramelize briefly and then turn the roast several times. When the honey darkens, deglaze with cognac and add the beef stock. Let it simmer slightly and then cook the meat in the roasting pan with the sauce or on a rack above the roasting pan for about 4.5 to 5 hours. At the end of the cooking time, remove the meat from the oven and transfer the sauce to a saucepan. Let the sauce reduce slightly with fresh thyme. Add the crème fraîche and season with pepper and a little salt. Note: The best meat for this roast is Iberico pork, a type of wild boar from Spain that lives exclusively in acorn-fed forests. It has a penetrating yet delicious fat pattern and is very flavorful. The long, low-temperature cooking time makes the meat incredibly tender.