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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

Ingredients

  • 1 kg Abanico Iberico pork

Rub

  • 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

Instructions

  • 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.