Iberian pork recipe in oyster sauce with mushrooms
This recipe for Iberian pork in oyster sauce with mushrooms is delicious. I said it already. You know that from time to time I like to experiment with flavor combinations and the mixture of the flavor of Iberian pork with the power of the oriental oyster sauce works perfectly.
With a garnish of sautéed mushrooms, the result is one you won't forget. In addition, once prepared and filleted, the prey is excellent for making sandwiches and using it as a cold meat at dinner time, so it is highly recommended at this time of year when we feel like getting less complicated in the kitchen.
IngredientsFor 4 people
- Presa (Iberian pork) 1
- Mushrooms 6
- Tablespoon oyster sauce 2
- Extra virgin olive oil
- Salt and pepper to taste
How to make Iberian pork with oyster sauce and mushroomsDifficulty: easy
- Total time 1 hour
- Cooking 1 hour
The Iberian pork is a very juicy cut of the Iberian pig, ideal for grilling or barbecue once filleted, but if we cook the whole piece in the oven, it is very juicy and tender, so this has been our option for this recipe.
We begin by browning the prey in the saucepan, with a little olive oil, allowing it to caramelize its exterior. Then we add the oyster sauce and spread it with the help of a silicone brush.
In the oven preheated to 180ºC, we cook the dam for 45 minutes, turning it halfway through cooking. Let the meat rest 15 minutes before filleting it and take the opportunity to sauté some mushrooms in the pan.
Once the Iberian pork prey is filleted, we reintegrate it into the saucepan and add the mushroom garnish, bringing it to the table in the same casserole in which we have cooked it.