Iberico Collar With Watercress Salad

By: Chef Warren Poh posted Mar 17th 2016 11:18AM

200g                           Iberico collars
                                    Chopped chives, for garnishing
                                    Olive oil, for drizzling
Marinade
60ml                           balsamic vinegar
45ml                           light soy sauce
60ml                           olive oil
5                                  garlic cloves, crushed and peeled
3                                  (each) rosemary and thyme sprigs                      
 
 
Watercress Salad
1 tsp                           extra virgin olive oil
1 tbsp                         sherry glaze
                                    Sea salt, to taste
                                    A handful of watercress
 
For the marinade: Whisk balsamic vinegar and light soy sauce in a mixing bowl and set aside. Heat olive oil in a saucepan over a low heat until hot. Add in the crushed garlic, rosemary and thyme sprigs and saute  until until garlic turn golden brown. Pour the mixture into the balsamic and light soy sauce bowl and set aside to cool.
 
For the watercress salad: Whisk the extra virgin olive oil and sherry glaze in a mixing bowl until emulified. Season to taste with sea salt. Pour the dressing over the watercress and toss well.
 
Soak the Iberico collars in marinade for about 10 minutes. Heat olive oil in a frying pan over a medium heat until hot. Add in the marinated Iberico collars and pan-sear for about 60 seconds on each side. Remove and transfer into a pre-heated oven at 190°C and bake for about 5 minutes. Remove and let it rest for about 4 minutes and then pan-sear again for another 15 seconds each side.
 
Place pan-seared iberico collars on top of the  watercress salad onto a serving plate. Sprinkle with sea salt and drizzle with extra virgin olive oil. Garnish with chopped chives. Serves 1

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