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Lagarto Ibérico a la Plancha with Pimentón

Pork · Lagarto ibérico

The thinnest of the Iberian-pork cuts cooked the only way it should be: 90 seconds a side on a screaming plancha, finished with smoked paprika. Two per pig — buy what you can find.

Serves 2Prep 5 minCook 4 min
What to ask for
This recipe calls for Lagarto ibérico. Can't get it where you are?

Ingredients & method

Ingredients

  • 4 lagartos ibéricos (50 to 80 g each), at room temperature
  • Coarse sea salt
  • Pimentón de la Vera (smoked paprika), preferably dulce
  • Extra-virgin olive oil, to finish
  • Lemon wedges, to serve

Method

  1. 1Pat the lagartos dry. They cook so fast there's no time for surface moisture to evaporate before the meat overcooks.
  2. 2Heat a plancha, heavy griddle, or cast-iron pan over the highest heat until smoking, about 4 minutes.
  3. 3Lay the lagartos flat without crowding. Cook for 60 to 90 seconds without moving — the fat will render and crust the surface.
  4. 4Flip once and cook the second side 60 seconds. Interior should still be pink.
  5. 5Transfer to a warm plate. Sprinkle immediately with coarse salt and a generous dusting of pimentón. Drizzle with a thread of olive oil.
  6. 6Serve at once with lemon. Eat with your fingers.

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Chef's tip
Lagarto is so thin that 30 extra seconds turns it grey and fibrous. If in doubt, undercook — you can always sear another 15 seconds; you can't undo overcooked.

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