COCONUTS HOT SPOT — It’s often said that what wagyu is to beef, Iberico is to pork. Originating from western Spain, the superior taste and texture of Iberico pork is a result of its unique metabolism.
The black pig is able to metabolise directly whatever they have ingested into their bodies, resulting in meat that is delicately scented from their feed. As their feed is usually of premium quality, it is no wonder then that Iberico meat is far more superior.
Iberico Kitchen located in Ara Damansara, a breezy charming eatery is totally dedicated to the Iberico with a small menu that’s focused on dishes that bring out the best of the meat.
Imported directly from Spain, the meat of the Iberico pig is more tender and richer in taste compared to the regular white pig.
The star on the menu is their Iberico Spare Ribs (available in quarter/half/full rack portions) and in original or honey-glazed flavours. A quarter rack comes with 1 side dish while the half & full racks are served with 2 sides – choose from pineapple salsa, house salad, mash, pilaf rice or fries.
Iberico Spare Ribs
Lightly rubbed with some seasonings before grilling, the ribs are presented in a perfect medium-well doneness. I totally enjoyed digging into the ribs for its natural sweet flavour, stripping everything off the bone.
The pork texture is incredible – tender, juicy yet with a light tautness giving it that nice meaty bounce. I never quite enjoy meat that’s cooked too soft as good meat should always retain a certain degree of succulence to be chewed for optimum enjoyment.
The ribs are charged according to weight as the cuts come in various sizes starting at RM16 per 100g.
For meaty cuts, go for either the Iberico Collar or the Shoulder Loin and both are equally good. The shoulder loin is more tender with a smoother texture and the collar has a lovely bite and divine layer of fat running through it. Both are served on a bed of mash with grilled vegetables by the side.
Iberico Collar
Shoulder Loin
Bolognese Pasta is fully flavoured with bouncy Iberico jowl meatballs. I like how the minced pork is not too fine – there are delightful chunky bits in it for some good bites. The tomato-based sauce is nicely piquant, just thick enough to coat the strands of pasta.
Bolognese Pasta
Rice lovers would love the Iberico Fried Rice with a generous portion of the meat tossed in the fluffy rice. The fried rice is served with a kickass sambal, cucumber, coleslaw and a fried egg thoughtfully sprinkled with soya sauce.
Iberico Fried Rice
To end off the meaty meal on a sweet note, I like the Crema Catalana with watermelon salsa although the Fondant with Vanilla Ice Cream is pretty decent too.
Crema Catalana
There’s a charming rustic touch to the slightly grainy crema and the good thing is it’s not overladen with sugar either.
Iberico Kitchen (Non-halal)
Unit D-G-07 Block D, Oasis Square
Jalan PJU 1A/7A
Ara Damansara
Petaling Jaya
Tel: 03-7859-9296/012-2977296
Chris Wan also blogs at Pure Glutton.
