Meat’s unique flavour lends sweetness to variety of dishes A NEWLY opened restaurant specialising in premium Iberico pork blends the Spanish culinary treasure with an assortment of affordable local favourites. Apart from their lip-smacking roasted spare ribs, Iberican Noodle House in Sri Petaling, Kuala Lumpur, also offers Iberico pork in bak kut teh, fried rice and noodle dishes, and char siew. Co-owner Lee Woei Haur, 44, said what differentiated Iberico pork from the normal variety was in the taste.
“It’s like how a connoisseur can tell a shiitake mushroom from a truffle,” said Lee. Gourmets have described the meat as having a unique sweetness that is tender as well as juicy. Lee said the restaurant had a regular supplier from Murcia, a city in the southeastern region of Spain.
These pigs are fed on a diet of corn, wheat and barley, along with olive pulp which is a major part of the animal’s diet. “The pigs eat so much of the olive pulp that they are often described as four-legged olive trees,” said Lee. Abanico fried rice and bamboo wanton noodles with char siew (below).
The restaurant offers a variety of Iberico cuts, such as ribs, loin, belly, collar, jowl, soft bone, lagrima and abanico. Lee said freshness was guaranteed and diners could be assured there would be no hints of boar taint (off flavours). The spare ribs, weighing between 500g and 600g per portion, is a signature dish.
Marinated overnight in a house-made soy-based barbecue sauce that has gone t.
