This 5€ Iberico pork steak was the fattiest thing I have ever eaten. I love fat, but this felt like I was just drinking pure oil. Any tips or tricks on how to make it more palatable?
ble?
by Glass-Quiet-2663
25 Comments
FIRElif3
Trim it next time
fddfgs
crumb it and deep fry it
fluxdeity
More salt, higher heat. Crisp up the fat fast instead of letting it melt too much.
KyndaBored
Trim the outer, intermuscular fat to your preferred length. Usually 1/8 to 1/4 inch. Season well and get a good hot flash sear on both sides. Reduce heat and cook slower to finish. This will help render the fat down. This is a beautiful rib chop. 🙂
Stevoman
Trim it but also eat less of it.
Ibericos are *extremely* rich meats, especially if it’s the acorn fed variety. They’re supposed to be a delicacy. That’s enough Iberico for a family of four. 😂
Sheshirdzhija
I so wish I had access to pork steaks like these.
Unique-Discussion326
Wish I could get Iberico at that price here!
ohanse
Honestly I’d just give this the kBBQ treatment.
salamandraseis
I’d trim a bit, save the fat. Then cut little incisions along the fat line. This can help keep it flat while cooking and add more surface area to the fat as it fans out while cooking. Once you are close to finished use tongs to hold the fat near the heat until golden brown and delicious.
grooserpoot
Trim it and make confit.
Melt down some of the trim, vac seal it with some of the fat and then give it a good sear on a grill to finish it off.
I did this last week with a Berkshire chop that looked almost as fatty as this and it came out 10/10
Lakersfan7511
Trim off the fat cap. That bad boy looks delicious
molodjez
where is it from fellow eurofriend?
33or45
less fat ?
dcutts77
Yeah, everyone is right, trim this bad boy up, it’s such large chunks of fat, i’d see if I could smoke the trimmings, render it down, and use that fat for cooking veggies, potatoes, or making pie crusts with.
patdashuri
Sous vide. 130f for 3-4 hrs. Then hard sear.
DJ-Doughboy
Trim the fat,seems like an obvious choice. You needed direction for that?
cheftt51dudu
Score the fat and render the fat part first. Place in a sautee pan medium heat fat side down. It will also allow you to sear the other 2 sides with delicious rendered pork fat.
Level_Breath5684
Eat it with rice
NormalKook
Trim, fry and feast…. and Garlic. Will soften the fatty sensation.
kbcool
€5 isn’t bad.That’s about how much you would pay in Spain or Portugal where they come from.
Anyway as someone who lives there and cooks it regularly it’s very fatty and that’s part of the appeal but this thing needs to be trimmed and grilled over charcoal to let the fat melt out a bit rather than in a pan where it’s stewing in its own juices.
It is a bit more resilient to ending up tough than normal pork so you can cook it for longer but that being said the sought after pieces aren’t the typical “prime” cuts but things like lagartos (direct translation is lizards but I am not sure the equivalent in English).
It’s great with Migas. Hard to explain, very Portuguese and you need the corn bread we have here to make it. Definitely worth a try if you visit
jwarper
Treat this like wagyu. Cook over high heat/flame to get some crust. Either slice thinly or cut into smaller cubes when eating. Do not eat this like a normal chop/steak.
Chwarg
Trim the fat on the side, you can render that fat down in a pan and then sear the steak in it.
bowmans1993
Trim the side, use the trimmings to flavor something else, either veggies for the same meal or something the next day. Personally id trim a nice chunk off the side and Sautee whatever vegetables I had lying around and add it to rice or pasta.
FloorImpressive7910
Have you tried cooking it? Cause yeah u couldn’t eat that much raw fat either, but I’m pretty sure it’s good cooked, especially if you trim it.
leighroyv2
What a stupid thing to ask. So you do know the difference between muscle and fat right?.
25 Comments
Trim it next time
crumb it and deep fry it
More salt, higher heat. Crisp up the fat fast instead of letting it melt too much.
Trim the outer, intermuscular fat to your preferred length. Usually 1/8 to 1/4 inch.
Season well and get a good hot flash sear on both sides. Reduce heat and cook slower to finish.
This will help render the fat down.
This is a beautiful rib chop. 🙂
Trim it but also eat less of it.
Ibericos are *extremely* rich meats, especially if it’s the acorn fed variety. They’re supposed to be a delicacy. That’s enough Iberico for a family of four. 😂
I so wish I had access to pork steaks like these.
Wish I could get Iberico at that price here!
Honestly I’d just give this the kBBQ treatment.
I’d trim a bit, save the fat. Then cut little incisions along the fat line. This can help keep it flat while cooking and add more surface area to the fat as it fans out while cooking. Once you are close to finished use tongs to hold the fat near the heat until golden brown and delicious.
Trim it and make confit.
Melt down some of the trim, vac seal it with some of the fat and then give it a good sear on a grill to finish it off.
I did this last week with a Berkshire chop that looked almost as fatty as this and it came out 10/10
Trim off the fat cap. That bad boy looks delicious
where is it from fellow eurofriend?
less fat ?
Yeah, everyone is right, trim this bad boy up, it’s such large chunks of fat, i’d see if I could smoke the trimmings, render it down, and use that fat for cooking veggies, potatoes, or making pie crusts with.
Sous vide. 130f for 3-4 hrs. Then hard sear.
Trim the fat,seems like an obvious choice. You needed direction for that?
Score the fat and render the fat part first. Place in a sautee pan medium heat fat side down. It will also allow you to sear the other 2 sides with delicious rendered pork fat.
Eat it with rice
Trim, fry and feast…. and Garlic. Will soften the fatty sensation.
€5 isn’t bad.That’s about how much you would pay in Spain or Portugal where they come from.
Anyway as someone who lives there and cooks it regularly it’s very fatty and that’s part of the appeal but this thing needs to be trimmed and grilled over charcoal to let the fat melt out a bit rather than in a pan where it’s stewing in its own juices.
It is a bit more resilient to ending up tough than normal pork so you can cook it for longer but that being said the sought after pieces aren’t the typical “prime” cuts but things like lagartos (direct translation is lizards but I am not sure the equivalent in English).
It’s great with Migas. Hard to explain, very Portuguese and you need the corn bread we have here to make it. Definitely worth a try if you visit
Treat this like wagyu. Cook over high heat/flame to get some crust. Either slice thinly or cut into smaller cubes when eating. Do not eat this like a normal chop/steak.
Trim the fat on the side, you can render that fat down in a pan and then sear the steak in it.
Trim the side, use the trimmings to flavor something else, either veggies for the same meal or something the next day. Personally id trim a nice chunk off the side and Sautee whatever vegetables I had lying around and add it to rice or pasta.
Have you tried cooking it? Cause yeah u couldn’t eat that much raw fat either, but I’m pretty sure it’s good cooked, especially if you trim it.
What a stupid thing to ask. So you do know the difference between muscle and fat right?.