The most valuable reason for Iberico pigs is of course that they eat a lot of acorns, which gives the pork a unique hazelnut aroma and the fat penetrates the meat.
The pork has clear marbled fat and the flavor is light and not dry.
Its fat is mainly unsaturated fatty acids, and its nutritional value is similar to that of olive oil, so this pig is also nicknamed "the olive tree that knows how to walk."
【Pork Steak with Onion and Swiss Sauce】
Marinade: 2 teaspoons soy sauce, a pinch of pepper, 1 teaspoon cornstarch (to be added later)
Swiss sauce: 1 teaspoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons Shaoxing wine, 130 ml water, 1 small piece of rock sugar
Wash the pork chops, pat dry, pat gently with the back of a knife several times, add marinade and marinate for about 30 minutes.
Take half of the shredded onion and sauté it in a little oil until fragrant. Add the sauce and star anise and simmer for 10 minutes. Drain and set aside.
Heat a wok, add 3-4 tablespoons of oil and half-sear the pork chop over medium-low heat until both sides are golden brown. Remove from heat and cut into pieces.
Drain the oil, leaving about 2 teaspoons, and sauté the remaining onion shreds over low heat until lightly browned.
Add in Swiss sauce and bring to a boil. Return the pork chops to the wok and toss well. Serve.
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