Serves 4

Ingredients:

800g iberico collar

salt

black pepper

Burnt apple glaze:

100g sherry vinegar

60g maple syrup

20g olive oil

10g salt

2 pink lady apples, blackened and chopped

To finish:

Watercress

Method:

Blacken the apples on the grill, chop them, and mix in vinegar and maple until a syrupy consistency is achieved. Whisk in the oil and set aside. 

Season the pork and grill it over medium-high heat until it caramelizes on the outside and cooked to an internal temperature of 70deg c. 

Let it rest and then slice it.

Toss the slices with the glaze and apples and serve them over fresh watercress.