We Ate RAW Pork and You Should Too | How to make Iberico Pork Tartare

iberico pork tenderloin

🥗Healthier: lean pork tenderloin

💰Cheaper: pork loin

Lean pork tenderloin offers a healthier option with less fat.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides creaminess while being a healthier fat source.

Put the iberico pork in the freezer for about an hour to make it easier to finely dice.

Trim the iberico pork tenderloin and remove all excess fat.

Cut the iberico into thin strips, first with the grain.

Finely dice the strips of iberico pork.

Set the finely diced pork aside in the fridge.

Finely dice two medium shallots and add them to a bowl.

Add 1.5 tablespoons of Dijon mustard to the bowl.

Add 1 tablespoon of finely diced chives to the bowl.

Add 1 tablespoon of finely diced Italian parsley to the bowl.

Add 3 teaspoons of finely chopped capers to the bowl.

Add a couple of dashes of Tabasco sauce to the bowl.

Add 2 teaspoons of tomato ketchup to the bowl.

Season the mixture with salt and black pepper and stir to combine.

Cut some crusty bread into thin slices and trim them into nice shapes, like rectangles.

Spray the bread slices on both sides with duck fat.

Quickly brown the bread in a pan over high heat.

Fold the herb mixture into the finely diced iberico pork and mix thoroughly.

Place a ring cutter on a serving plate and fill it with the iberico tartare mixture.

Add a layer of caviar on top of the tartare.

Place an egg yolk on top of the caviar.

Add a couple of sprigs of chives on top.

Serve with the prepared bread.

Spice Level:

Allergens