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