1. Preheat oven to 200°C.

2. Heat a frying pan and add olive oil.

3. Season Iberico with salt and pepper and sear for 3 minutes on each side.

4. Put the pork into an oven pan and roast for 20 minutes.

Make the sauce:

5. In the same pan melt the butter over medium heat and add the onions.

6. Fry for 3-5 minutes and whisk in the flour.

7. Allow it to cook for about 1-2 minutes, whisking constantly.

8. Slowly whisk in red wine and let evaporate for 2-3 minutes.

9. Add mustard and stir.

10. Add chicken stock and season with salt and pepper

11. Bring to a boil, whisking constantly.

12. Once the gravy thickens, remove it from the fire, cover it, and keep it warm.

13. Serve Iberico ribs with the sauce, roasted cherry tomatoes and green whole beans (cook by following the package instructions).

Kali Orexi!

*This recipe item is not found in foodhaus shop