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  • Iberico Pork Collar, Grilled White Peaches & Rocket by Barry Horne 

    Iberico Pork Collar, Grilled White Peaches & Rocket by Barry Horne 

    (serves2)


    Ingredients 

    2 Iberico pork collar steaks (around 200g each)

    2 white peaches (not too ripe as it’s better for grilling) 

    100g rocket

    3tbsp of good balsamic vinegar


    Method:

    Put a pan on a medium high heat for the pork steaks and a griddle on a high heat for the peaches. 

    Cut the core out of the peaches and slice in half across the middle. When the griddle is hot add the peaches flesh side down and leave there for 3-4 mins or until nicely charred (try not to move them at all to ensure a good char). Once charred, take them off the pan and leave to cool.

    Season the pork steaks well and add to the frying pan, again, don’t move it too much to get a good crust on the outside. 

    Cook on each side for around 4 mins or until you reach an internal temperature of around 62 degrees C, then rest them for 5 mins. 

    To serve mix the peaches, rocket and the balsamic in a mixing bowl and add to two plates. Slice the Iberico and serve alongside.