Iberian prey recipe in oyster sauce with mushrooms


This recipe for Iberian pork in oyster sauce with mushrooms is delicious. I said it already. You already know that from time to time I like to experiment with combinations of flavors and the mixture of the flavor of the Iberian pig with the power of the oriental oyster sauce works perfectly.

With a garnish of sautéed mushrooms, the result is one that is not forgotten. In addition, once prepared and filleted, the prey is excellent for making sandwiches and using it as cold cuts at dinner time, so it is highly recommended at this time of year when we feel less complicated in the kitchen.


For 4 people
  • Presa (Iberian pork) 1
  • Mushrooms 6
  • Tablespoons oyster sauce 2
  • Extra virgin olive oil
  • Salt and pepper to taste

How to make Iberian prey with oyster and mushroom sauce

Difficulty: Easy
  • Total time 1 hour
  • Cooking 1 hour

The Iberian prey 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, which is why this has been our option for this recipe.

We start by browning the prey in the saucepan, with a little olive oil, letting it 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 prey for 45 minutes, turning it over halfway through cooking. We let the meat rest 15 minutes before filleting it and we take the opportunity to sauté some mushrooms in the pan.

Once the Iberian pork prey is filleted, we return it to the saucepan and add the mushroom garnish, taking it to the table in the same casserole in which we have cooked it.

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