Iberico con Chimichurri

Name: Iberico con Chimichurri
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 chili pepper; 1 red onion; 1 Waking glass (750 ml each); 1 Garlic clove; 1 collar Coriander; 1 collar Parsley; 2 stem(s) Thyme; 1 TEASPOON dried oregano; 2 TEASPOONS Paprika flakes; 1 Lime; 100 ml Vinegar; 300 ml Olive oil; 7-10 Tbsp Salt, sugar; 4 Iberico shops (chops); 7-10 Tbsp Oil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

"The Iberian domestic pig is particularly suitable for the barbecue. With its natural marbling, the pata negra cutlet clearly deserves more than ketchup or cocktail sauce."

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 chili pepper
1 red onion
1 Waking glass (750 ml each)
1 Garlic clove
1 collar Coriander
1 collar Parsley
2 stem(s) Thyme
1 TEASPOON dried oregano
2 TEASPOONS Paprika flakes
1 Lime
100 ml Vinegar
300 ml Olive oil
7-10 Tbsp Salt, sugar
4 Iberico shops (chops)
7-10 Tbsp Oil

Directions

1
Cut the chilli lengthwise, remove the seeds and wash. Peel onion and garlic. Cut or chop everything into fine cubes and put them into the jar. Wash the fresh herbs, chop them finely or pluck the leaves from the thyme stalks, also in a glass. Add dried oregano, pepper flakes, lime juice and vinegar, stir vigorously. Spoon the olive oil by the spoonful into the preserving jar, shake vigorously in between while keeping it tightly closed.
2
Season to taste with salt and sugar. Keeps for several weeks in the refrigerator. Cover herbs with a layer of oil. The air seal prevents the sauce from going mouldy. The longer the Chimichurri can soak through, the better.
3
Grill the chops on each side for about 4 minutes, depending on taste, or fry them in some oil in a pan and season them.