Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe

Ever had one of those days where you just want to impress yourself with a culinary masterpiece? Well, let me tell you, this Iberian pork and langoustine dish is totally worth the hype—full of flavor and fancy enough to make you feel like a gourmet chef, all from the comfort of your own kitchen!

I adore the medley of flavors in this dish that showcases Iberian pork alongside fresh carrots and langoustines. The delicate flavor of langoustines very much plays a supporting role in this dish, allowing the juicy slab of Iberian pork and the sweet essence of the new carrots to take center stage.

Both the pork and the carrots are pan-seared until they reach a perfect state of caramelization—nice and brown on the outside while remaining juicy and tender on the inside. And while the dish seems very much like a main and sides, all three components are, in fact, served together.

Carrots and langoustines play off each other very well texturally and flavor-wise.

Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe Ingredients

• Iberian Pork: Rich in flavor and high in protein, this premium meat is renowned for its marbling and tenderness.
• New Carrots: Sweet and crunchy, these young carrots offer fiber, vitamins, and a hint of sweetness.
• Langoustines: Delicate and sweet, they provide lean protein and are rich in omega-3 fatty acids.
• Olive Oil: Heart-healthy fat, enhances flavor and provides antioxidants.
• White Wine: Adds acidity and depth, enhancing the dish’s aroma and flavor profile.
• Honey: Natural sweetener that balances flavors with a hint of floral sweetness.

Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe Ingredient Quantities

• 1 rack of Iberian pork (carre de cochon iberique), approximately 2 pounds
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 8-10 new carrots, peeled and halved lengthwise
• 12 langoustines, shelled and deveined
• 3 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon lemon juice
• 1/4 cup white wine
• 1/4 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon chopped fresh parsley

How to Make this Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe

1. Prepare your oven so it is ready to bake at 375 degrees. Season your Iberian pork generously with salt and pepper.

2. In a sizable oven-safe skillet, pour in 2 tablespoons of olive oil and warm them over medium-high heat. Add the pork rack and let it sear on all sides until it is a deep golden brown, about 3-4 minutes per side.

3. Put the pork rack into the oven while still in the skillet and roast it for 25 to 30 minutes or until the internal temperature reads 145 degrees Fahrenheit (63 degrees Celsius). Take it out of the oven and let it rest.

4. During the resting period for the pork, take another pan and pour in 2 tablespoons of unsalted butter. Warm the pan to medium heat. In it, add the carrots and allow them to sauté until they soften, which should take about 5 to 6 minutes.

5. In the same skillet, add the minced garlic and fresh thyme and finish cooking for another 2 minutes, until they become aromatic.

6. Add the white wine and chicken stock. Bring to a simmer again and cook for 5 minutes until the liquid reduces slightly.

7. Mix in the honey and lemon juice so that the carrots are coated well and evenly. Add salt and pepper; taste for seasoning.

8. In another pan, melt the leftover tablespoon of butter; keep the heat at medium-high. Drop in the langoustines and watch them for 2 to 3 minutes until they take on a pink, opaque look.

9. Dust the langoustines with minced fresh parsley and a few grains of salt.

10. To serve, cut the pork rack into individual chops. Plate with the sautéed carrots and langoustines, drizzling any remaining pan sauce over the dish. Enjoy right away.

Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe Equipment Needed

1. Oven
2. Oven-safe skillet
3. Medium-sized pan (at least 2)
4. Tongs
5. Meat thermometer
6. Wooden spoon or spatula
7. Knife
8. Cutting board
9. Measuring spoons
10. Measuring cup

FAQ

• Q: Can I substitute the Iberian pork rack with a regular pork rack?Yes, you can utilize an ordinary pork rack, but the unique flavor profile of Iberian pork offers a distinct taste that enhances the dish.
• Q: What can I use as a substitute if I can’t find langoustines?In this recipe, langoustines can be replaced with shrimp or prawns.
• Q: Is there an alternative to white wine for deglazing?Chicken broth or a splash of apple cider vinegar can be used as a substitute for non-alcoholic alternatives.
• Q: How do I ensure the carrots are perfectly cooked?Ensure the carrots are comparable in size and thickness to guarantee consistent cooking. Roast them until they are done but still have a slight crunch.
• Q: Can this dish be made ahead of time?A: The dish can be cooked ahead of time and served later, but to fully appreciate the langoustines and carrots, one must cook the dish fresh. How did you learn to do that?
• Q: How do I know when the pork is cooked?Pork registers 145°F (63°C) for medium on a meat thermometer. The meat must rest before slicing.
• Q: Can I use dried thyme instead of fresh thyme?A: Yes, but use half the amount. Dried herbs are more concentrated in flavor than fresh herbs.

Carre De Cochon Iberique Carottes Nouvelles Aux Langoustines Recipe Substitutions and Variations

For Iberian pork, you can use a good-quality pork loin or a pork tenderloin.
Use baby carrots or regular carrots, cut into slices, in place of new carrots.
For langoustines, shrimp can be a suitable substitute.
Vegetable oil or avocado oil can be used instead of olive oil.
If fresh thyme is not on hand, use a smaller amount of dried thyme, or substitute with fresh rosemary for an entirely different taste.

Pro Tips

1. Dry Brine the Pork For added flavor and juiciness, season the pork rack with salt and let it sit uncovered in the refrigerator for at least 2 hours or, ideally, overnight. This dry brining process will enhance the meat’s seasoning and tenderness.

2. Use a Meat Thermometer For perfectly cooked pork, use an instant-read meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat. This ensures that you reach the desired doneness of 145°F without overcooking.

3. Caramelize the Carrots To give the carrots extra depth of flavor, let them caramelize slightly in the butter by leaving them undisturbed for a minute or two before stirring. A slight browning will enhance their sweetness and add complexity to the dish.

4. Deglaze with Wine Efficiently After searing the meat, use the white wine to deglaze the skillet, scraping up any browned bits from the bottom. This adds rich flavor to the pan sauce that will accompany the dish.

5. Timing is Key Begin sautéing the carrots and preparing the langoustines while the pork is resting. This timing ensures that all components of the dish are ready to be served warm and at their best flavor and texture.