Available to enjoy throughout September as El Olivio’s ‘Beer & A Bite’ dish – enjoy this delicious pan fried Iberico pork infused with melon balls and orange juice perfectly paired with an Estrella Galicia Cerveza Lager. “Secreto Ibérico”—is the “secret” cut from one of Spain’s acorn-fattened pigs, the meat is incredibly tender, especially with the orange juice sauce and melon balls. 

Instructions

For the melon:

1. Cut the melon in half and remove the seeds.

2. Using a melon baller, sink the baller fully into the flesh of the melon. 

3. Rotate the baller 180 degrees into the flesh. Turn the melon baller 180º, until the scoop is facing you. There should be a perfect ball of melon sitting in the scoop.

4. Make about 6 – 10 balls and add to the orange juice, set aside to plate 

For the sauce:

1. In a pan on a medium heat add the soy sauce, garlic, orange zest and lime zest. Reduce by about half.

2. Once reduced remove from the heat and set aside to cool and serve with the Iberico pork. 

For the Iberico pork:

1. Heat a frying pan on a high heat and add a dash of oil.

2. Cook the Iberico pork over the high heat for about 2-3 minutes on each side.

3. Once cooked remove from the heat and leave to cool. The cut into slices 

4. Then cut into thin slices and leave at room temperature.

Then serve and enjoy!

Ingredients

100g Iberico pork
1 melon
300ml orange juice
100ml soy sauce
1 clove garlic, finely sliced
1 lime, zested
100ml neutral oil (e.g vegetable oil)
1 orange
salt flakes

Preparation time:     10 minutes

Cooking time:           10 minutes

Serves:                       2 (as a tapas)