Source: Yotam Ottolenghi’s recipes for cooking with summer fruit

Abanico Iberico Pork which Cherry Salsa

Course Dinner
Cuisine British, Spanish
Keyword BBQ, Cherry, Pork
Prep Time 25 minutes
Cook Time 25 minutes
Servings 6 people


  • 1 kg Abanico Iberico pork


  • 1 tsp ground allspice
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 0.5 tsp caster sugar

Cherry salsa

  • 250 g cherries stoned and roughly chopped
  • 0.25 tsp caster sugar
  • 1 tsp wholegrain mustard
  • 0.5 tsp chipotle flakes
  • 1 banna shallot peeled and finely diced
  • 1 red chilli finely diced
  • 2 tbsp lime juice
  • 10 g fresh coriander roughly chopped


  • First, marinate the pork. In a small bowl, combine all the spices with the sugar and half a teaspoon of salt, rub the mix evenly all over the pork, then leave to marinate at room temperature for 20 minutes (or in the fridge overnight).
  • Mix all the salsa ingredients in a small bowl with an eighth of a teaspoon of salt and set aside.
  • Cook the pork on a hot BBQ for about 10 minutes turning the meat every minute to get a good caramelisation on the meat but so that it is still slightly pink inside.
  • Slice the pork into strips and serve with the cherry salsa.


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