200g Iberico collars
Chopped chives, for garnishing
Olive oil, for drizzling
60ml balsamic vinegar
45ml light soy sauce
60ml olive oil
5 garlic cloves, crushed and peeled
3 (each) rosemary and thyme sprigs
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