Grilled Ibérico pork collar with white bean ragout and chorizo
Prep time 30 minutes
Cook time 30 minutes
200g ibérico pork collar
salt and pepper, to taste
10g onions, chopped
2 garlic cloves, chopped
80g canned white beans
100g tomatoes, freshly blended
30g chorizo, chopped
10g mixed herbs, finely chopped
- Season the pork collar with salt and pepper, and cook the meat over a grill until it has an internal temperature of 60°C (check with a thermometer). Remove and let it rest for 10 minutes.
- In a pan, sweat the onions and garlic till fragrant, add the white beans, season with salt and pepper, and stir well.
- Add the freshly blended tomatoes and chorizo, and braise for 10 minutes. Add water if it becomes too dry. Finish the ragout with butter and herbs.
- Scoop the ragout out onto a plate. Slice the pork collar into three thick slices and place them on top of the ragout.