Iberian pork lagarto
A long Iberian pork cut from beside the loin and ribs, with marbled fat. It is cooked in strips and is distinct from secreto or tenderloin.
What it offers and why to use it
A long Iberian pork cut from beside the loin and ribs, with marbled fat. It is cooked in strips and is distinct from secreto or tenderloin. Trim only excessive outer fat and cut evenly thick strips. Griddle or stir-fry without crowding the pan; pair with thyme, garlic, peppers or sweet and sour sauce.
A long Iberian pork cut from beside the loin and ribs, with marbled fat. It is cooked in strips and is distinct from secreto or tenderloin.
From shopping to cooking
Choose
Ask for fresh unseasoned Iberian pork lagarto and check the cut name. Fat content varies between pieces; recipe weight means boneless meat.
Store
Keep chilled and sealed, separate from ready-to-eat foods. Follow the supplier use-by date and freeze if not cooking in time. Thaw in the fridge.
Prepare
Trim only excessive outer fat and cut evenly thick strips. Griddle or stir-fry without crowding the pan; pair with thyme, garlic, peppers or sweet and sour sauce.
How to make the most of it
Good pairings
Trim only excessive outer fat and cut evenly thick strips. Griddle or stir-fry without crowding the pan; pair with thyme, garlic, peppers or sweet and sour sauce.
How to substitute it
For a stir-fry use sliced pork presa, adjusting for thickness and doneness. Loin is leaner and can dry out sooner; its texture differs.
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