Roasted Iberian pork recipe with creamy boletus sauce
Yesterday was a very special day for me and my family and to celebrate we met for lunch. As a main dish, I prepared this recipe for roasted Iberian pork with creamy mushroom boletus sauce, which with its rosy color and streaks of infiltrated fat we greatly enjoyed.
The Iberian pork or shoulder of pork is a piece of just over a kilo that once cooked, can serve approximately 4 people. You can make this sauce or garnish for any other meat, since with the creamy boletus it will be equally delicious.
IngredientsFor 4 people
- Presa (Iberian pork) (approx 1.2 kg) 1
- Boletus 2
- Mushrooms 4
- Liquid cream for cooking 2 tablespoons
How to make roasted Iberian pork with creamy boletus sauceDifficulty: easy
- Total time 1 hour
- Cooking 1 hour
We begin by marking the Iberian pork prey, in a frying pan until it is well browned on all its surface. Meanwhile, we are preheating the oven to 200º.
We roast the Iberian pork in the oven, seasoning it with a little fine salt on its surface, leaving it to cook for 20 minutes on each side, if we want it to be juicy and rosy. Keep in mind that given the shape of the dam, the first slices will be more cooked and the central ones more pink as you can see in the image.
To make the mushrooms, sauté the boletus and the mushrooms cut into quarters until they are very juicy. Add the juices from the cooking of the Iberian pork to the pan, and the ones that you release when filleting it.
We remove well the mushrooms already cooked with the juices, add a tablespoon of liquid cream to bind the sauce and serve as a garnish leaving the cream mushrooms aside on the source in which we are going to serve them.
What to accompany the grilled Iberian pork with creamy boletus sauce
The recipe for roasted Iberian pork with creamy boletus sauce can be served after a tomato and ginger cream or even as a single dish. You can accompany it with a red wine. Don't forget the bread to slice the sauce. They will ask you.Tags: Fish Meats And Birds Desserts