Iberian Cured Pork Lomo Tartare

Serves
serves 2
Time
10 minutes

LANDON NORDEMAN

Considered one of the finest forms of Spanish charcuterie, lomo embuchado -- a dry-cured pork tenderloin dusted with pimenton, wrapped, and set to cure for two months or more -- is meaty, lean, and intensely flavorful. Served sliced thin to enhance the enjoyably chewy texture, it's at its best paired with something fruity, fatty, or both: drizzled with olive oil, or eaten in the same bite as an olive or piquillo pepper.

Acorn-fed pata negra lomo, a salty, dry-cured Spanish pork loin, is delicious on its own. But chef Israel Ramos, of Restaurante Albalá, makes a case for its tartare-ization. The lomo is best cut into tiny cubes with a very sharp knife, and the dish best eaten alongside fino or manzanilla, ideally en rama.

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What You Will Need

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Ingredients

2 tsp. mayonnaise
1 tbsp. finely minced capers
1 tbsp. minced chives
1 tbsp. finely minced white onion
³⁄₄ tsp. soy sauce
3 oz. lomo ibérico (dry-cured Spanish pork loin), cut into 1/8- to 1/4-inch cubes
Toasted sliced bread, for serving

Instructions

Step 1

In a small bowl, add the mayonnaise, capers, chives, onion, soy sauce, and 1 teaspoon cold water; stir to combine.

Step 2

In a medium ramekin, combine the lomo with 2 tablespoons of the sauce. Press down to compress the mixture into an even layer in the bottom of the ramekin, then invert over a small serving plate to unmold the tartare. Garnish the plate with the remaining sauce. Serve with the toasted bread.

In a small bowl, add the mayonnaise, capers, chives, onion, soy sauce, and 1 teaspoon cold water; stir to combine.
In a medium ramekin, combine the lomo with 2 tablespoons of the sauce. Press down to compress the mixture into an even layer in the bottom of the ramekin, then invert over a small serving plate to unmold the tartare. Garnish the plate with the remaining sauce. Serve with the toasted bread.