The Iberico pig is much revered for its quality meat. It is often referred to as the “wagyu equivalent” of pork. What wagyu is to beef, Iberico is to pork. The superior taste and texture of Iberico pork is a result of its unique metabolism. The pig is able to metabolise directly whatever they have ingested into their bodies, resulting in meat that is delicately scented from their feed. As their feed is usually of premium quality, it is no wonder then that Iberico pork is far more superior than regular swine.
If you are a fan of this premium pork, look no further than Iberico Kitchen located in Ara Damansara. This breezy charming eatery is totally dedicated to the Iberico, starting from the image of the black (it’s actually dark grey) pig sandblasted on its front glass wall.
Imported directly from Spain, the meat of the Iberico pig is more tender and richer in taste compared to the regular white pig. The menu may not be extensive as the good owners are more interested in focusing just on dishes that bring out the best of the pork.
Start off your meal with the Chef’s Salad (RM25) – it’s a happy party of crispy fried Iberico jowl, mixed salad leaves, feta, mixed grilled vegetables and a good dose of house-made mustard dressing.
The star on the menu is their Iberico Spare Ribs (available in quarter/half/full rack portions) and in original or honey-glazed flavours. A quarter rack comes with 1 side dish while the half & full racks are served with 2 sides – choose from pineapple salsa, house salad, mash, pilaf rice or fries.
The ribs are just lightly rubbed with some seasonings before grilling them to a perfect medium-well doneness. The natural sweetness of the pork is testament of its premium quality. I totally enjoyed digging into the ribs, stripping everything off the bone. The pork texture is incredible – tender, juicy yet with a light tautness giving it that nice meaty bounce. I never quite enjoy meat that’s cooked too soft as good meat should always retain a certain degree of succulence to be chewed for optimum enjoyment.
The ribs are charged according to weight as the cuts come in various sizes. The regular price is RM16 per 100g but right now there’s a promotional price of RM11 per 100g. The portion of 4 huge ribs we had weighed 620g.
The jowl is again featured in their Bolognese Pasta – this time in the form of bouncy Iberico jowl meatballs. I like how the minced pork is not too fine – there are delightful chunky bits in it for some good bites. The tomato-based sauce is nicely piquant, just thick enough to coat the strands of pasta.
I really can’t decide between the Iberico Collar (RM37) or the Shoulder Loin (RM58) as a favourite because both are equally good. The shoulder loin was more tender with a smoother texture and the collar has a lovely bite and divine layer of fat running through it. Both are served on a bed of mash with grilled vegetables by the side.
Appreciating that some of the customers need their rice in a meal, the chef has 2 fried rice items on the menu: Chef’s Seafood Fried Rice with crabmeat and shrimps and the Iberico Fried Rice. The latter should satiate any pork lover as there is abundant Iberico pork in the rice. The fried rice is served with a kickass sambal, cucumber, coleslaw and a fried egg thoughtfully sprinkled with soya sauce.
Of the 2 desserts listed, I like the Crema Catalana (RM15) with watermelon salsa although the Chocolate Fondant with vanilla ice cream (RM15) is pretty decent too. There’s a charming rustic touch to the slightly grainy crema and it’s not overladen with sugar either.
Iberico Kitchen is a must-go venue if you are a porky fan. The pleasant ambience is perfect for a great catch-up session while chomping away on those divine Ibericos.
Unit D-G-07 Block D
Jalan PJU 1A/7A
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