180gm of Iberian Pork was sous-vide for 4 hours before roasting it, then glazed with pommery mustard, and served with creamy tangy mash.

How I wish my Iberican Pork could be much more photogenic, it did not do any justice to how delicious they were. OMG! The high marbling succulent pork shoulder secretes the umami juices, flowed inside your mouth as your bit into it and accompanied by pommery mustard glazed on it, totally compliment the balance of the entire palate of each slices. I loved the right amount of fats in it that created the melt-in-the-mouth sensation without feeling "jelak" and fatty. I just died and went onto the the heaven of Iberico Pork (Wagyu of Pork).

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