For a dish that brings comfort and elegance to the table, try this recipe for Iberico Suckling Pig with Garlic-Herb Polenta and Wild Mushrooms. Creamy, herb-infused polenta pairs beautifully with shredded Iberico pork and savory mushrooms, creating a meal that feels luxurious and earthy. Perfect for special occasions or a memorable family dinner, this dish highlights the succulent flavor of Iberico in an effortless yet sophisticated way.
10 min
30-35 min
4-6 pers
Desert
United Kingdom
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup polenta
- 1 tbsp butter
- 1/4 cup grated Parmesan
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 8 oz wild mushrooms (shiitake, oyster, or cremini), sliced
- 1 garlic clove, minced
- Olive oil
Directions
Step 1
Prepare the Polenta
In a medium saucepan, bring the stock to a boil over medium-high heat. Gradually whisk in the polenta, then reduce the heat to low and continue stirring until the mixture thickens, about 20–25 minutes. This slow stirring will create a creamy, smooth texture that’s perfect for pairing with the rich flavors of the Iberico pork.
Step 2
Add Flavor to the Polenta
Once the polenta is fully cooked and thickened, stir in the butter, Parmesan cheese, and fresh rosemary. Season with salt and pepper to taste. Cover and set aside to keep warm while you prepare the mushrooms. The buttery, cheesy polenta has a soft, comforting texture that balances well with the succulent pork and earthy mushrooms.
Step 3
Sauté the Mushrooms
Heat a skillet over medium heat, add a drizzle of olive oil, and sauté the sliced mushrooms with the minced garlic until they are golden and fragrant. This step brings out the mushrooms’ deep, earthy flavors, which complement the tender pork and creamy polenta perfectly.
Step 4
Assemble the Dish
To serve, spoon a generous portion of the garlic-herb polenta onto each plate. Top with shredded Iberico suckling pig meat, allowing the rich, savory flavor of the pork to shine through. Finish by garnishing with the sautéed wild mushrooms.
Step 5
Serve and Enjoy
This Iberico Suckling Pig with Garlic-Herb Polenta and Wild Mushrooms is a show-stopping dish that’s hearty, flavorful, and refined. Each bite combines creamy polenta, tender Iberico pork, and savory mushrooms for a truly indulgent experience.
Why This Combination Works
The creamy polenta offers a mellow, buttery foundation that lets the Iberico’s rich, savory profile shine. The addition of rosemary brings out the herbal notes, enhancing both the polenta and pork. Meanwhile, the wild mushrooms add an earthy depth that complements the tender, flavorful meat and rounds out the dish.
This recipe is a true celebration of Iberico pork, showcasing its flavors in a comforting, elegant way. Whether you’re hosting a holiday dinner or simply enjoying a special meal, this pairing promises an unforgettable dining experience.