Barbecued Iberico Pork Cutlets
1. For the marinade, mix 3 tablespoons of olive oil with 1 teaspoon each of fresh dried and chopped leaves of thyme and rosemary. Rub this into the cutlets and leave to stand for 2 hours at room temperature.
2. Place the cutlets over the glowing barbecue embers and grill both sides for approx. 2 minutes until a beautiful golden brown crust forms. Push the embers to one side and finish cooking the meat by turning it several times on the cooler side of the grill (for approx. 4-5 minutes).
3. Season with sea salt, pepper, the remaining herbs, the finely chopped peppers and the jalapeño pepper and the remaining olive oil.
4. For a traditional "Spanish BBQ", the Iberico meat should remain slightly pink and should yield slightly to finger pressure – the ideal internal temperature of the meat should be 58 to 60 degrees. This can be measured, if necessary, with a meat thermometer. Gently place a piece of aluminium foil over the cutlets, and allow to rest for at least another 5 minutes on a pre-heated platter, turning them once. This will ensure that the heat and meat juices are evenly distributed.
5. Wash the lettuce, dry in a lettuce spinner and dress with the yoghurt dressing.
Enjoy with: barbecue sauce (or spicy tomato chutney).
• marinating time: 2 hours
• barbecuing and resting time: approx. 15 mins.