Iberico pork is a stunning piece of meat the wagyu of the porcine world. It comes from the black Iberian Pig and what makes it so special is that for the last few months of each pigs life, they are set free to graze on acorns. Its these acorns which gives the fat of the pigs its unique, sweet flavour.
Iberico pork in its raw state has streaks of creamy white fat running through it. This fat dissolves during the cooking process and flavours and tenderises the meat.
300ml Greek natural yoghut
Juice of 3 limes
2 tbsp Tandoori masala (I used The Curry Guys, but other blends will work, too)
1 tbsp garam masala
3 garlic cloves, chopped
Thumb-sized piece of ginger, chopped