Crispy Iberico Pork with Roasted Spanish Flair
A mouthwatering Spanish-inspired dish featuring tender, crispy Iberico pork and a side of roasted vegetables. Perfect for a dinner party or special occasion.
Ingredients
- ●1 (1.5-2 kg) Iberico pork shoulderBone-in
- ●4-6 slices Jamon Serrano
- ●4-5 medium Carrots
- ●2-3 medium Potatoes
- ●1 large Red bell pepper
- ●2 tbsp Olive oil
- ●to taste Salt
- ●to taste Black pepper
- ●1 sprig Rosemary
- ●1 clove Garlic
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the Iberico pork shoulder with salt and black pepper.
- 3
In a large baking dish, drizzle olive oil and place the pork shoulder.
- 4
Add the sliced Jamon Serrano on top of the pork.
- 5
Tie the pork with kitchen twine to ensure even cooking.
- 6
Roast the pork in the oven for 20 minutes.
- 7
While the pork is cooking, toss the carrots, potatoes, and red bell pepper in olive oil, salt, and black pepper.
- 8
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 20 minutes.
- 9
Add the rosemary sprig and garlic clove to the baking sheet with the vegetables.
- 10
Continue roasting for an additional 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- 11
Let the pork rest for 10-15 minutes before slicing and serving with the roasted vegetables.