Iberico neck with lacquered bacon

Number of persons: 4


Iberico neck
Smoked paprika
3 carrots
Half an onion
Stock cube
Brussels sprouts
Pepper and salt

Season the Iberico pork neck with salt and pepper.
 Fry the meat on both sides for a few minutes on a high temperature .

Let it rest and keep it warm.


Fry the bacon brown on medium heat, then pour off any excess fat.

Add 1 tablespoon of mustard and 1 tablespoon of honey, smoked paprika, salt and pepper.

Keep warm on a small fire.


Burn the bell pepper black along the skin side.

scrath of the burned skin and grill them in a hot grill pan.


Stew 3 carrots with half an onion until translucent. Add a generous splash of water, half a stock cube, thyme, pepper and salt. Continue to simmer until the carrot is cooked. Mix the stewed carrots together with a splash of cream and put in a piping bag.


Cook the sprouts until al dente, put them on a stick, season with salt and pepper and grill them on a hot grill pan.


Cut rings out of thick slices of potato, boil them in salted water and fry them on both sides.

Finish with a little fleur de sel.

© 2020 by Deli Ostrich NV.