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Iberico pork with broad beans

Iberico pork is considered as one of the best meats in the world due to its intense flavour. For this reason it only needs to be fried or grilled for a couple of minutes - no need to spice it up. This Iberico pork with broad beans is a zingy tapa, perfect for parties all year round.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g Iberian pork shoulder filet
  • 1 Tbsp olive oil
  • 1 shallot or ½ red onion
  • 1 clove of garlic
  • 250 g broad beans frozen
  • 1 handful cherry tomatoes
  • ½ tsp smoked paprika
  • Juice of½ lemon
  • 2 Tbsp chopped parsley
  • Olive oil

Method
 

  1. Rub the pork with little oil then season with salt.
  2. Heat a griddle pan or frying pan, then fry the pork for a couple of minutes on both sides. Transfer the cooked meat to a plate.
  3. Finely chop the onion and garlic.
  4. Gently sauté the onion for 5 minutes, add the garlic and stir for a minute. Add the broad beans, tomatoes and lemon juice. Season with salt and pepper, dust with paprika.
  5. Put a lid on and sauté for about 5-8 minutes until the tomatoes have burst and the beans are tender.
  6. Cut the pork into bite-sized pieces, then add to the pan together with the chopped parsley. Stir for a minute or so, then serve.