Roasted iberian pork with lukitxene style chutney

120 min
Type of dish: Meats
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Presa iberica (end of pork loin) 1.0 kg
Olive oil 0.02 l
Salt flakes 0.01 g
Medium golden apple 0.1 kg
Pears 0.1 kg
Tomato 0.25 kg
Prunes 0.1 kg
Vinegar 0.125 l
Brown sugar 0.125 kg
Chilli pepper 1.0 g
Dried ginger 1.0 g
Onion 0.25 kg
Leek 1.0 ud
Carrots 0.1 kg
White stock 1.0 l
Txakoli 0.05 l
Table salt 3.0 g
Creamed corn 0.01 kg
Edible flowers 0.005 kg
Water 1.0 l
Bones 0.3 kg
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.5 ud

For the Iberian pork:

  • Remove the fat from the pork, cut the edges and then chop into 175g pieces.

For the garnish:

Prepare a chutney:

  • Mix the vinegar with the brown sugar and spices. Boil to dissolve the sugar.
  • Add the tomato, apple, pear, prunes and grapes.
  • Leave to cook until the mixture acquires a jam-like texture.
  • Make glazed pineapple.

For the sauce:

  • Sauté the pork pieces together with some pork bones (you can alternatively use poultry bones). Let brown.
  • Add the vegetables and keep sautéeing.
  • Deglaze with txakoli wine.
  • Add the white stock and then cook for approximately 2 hours. Reduce.
  • Drain and then thicken with cornflour.
  • Add mustard, diced tomatoes and salt and then cook for a few minutes.

For the decoration:

  • Separate the edible flowers in bouquets.


  • Brown the pork on a griddle or frying pan, then place on a tray and cook in the oven at 200 ºC.
  • Carve the pork into fillets.
  • Retrieve the juices from the roasting tray and mix them with some of the mustard and tomato sauce.
  • Plate up the pork fillets in an orderly manner.
  • Place a piece of hot chutney and a slice of pineapple on the side.
  • Lastly, add some mustard and tomato sauce to the pork.
  • Decorate with flowers.
Nutritional information (1 portion)
Fiber 15.05 g
Saturates 15.95 g
Monounsaturated fatty acids 22.44 g
Polyunsaturated fatty acids 7.88 g
Cholesterol 144.02 mg
Calcium 303.38 mg
Iron 8.52 mg
Zinc 4.5 mg
Vitamin A 528.09 ug
Vitamin C 66.97 g
Folic acid 225.95 ug
Salt (Sodium) 1863.06 mg
Sugars 77.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.