Shabu shabu fusion with Iberico from the Konro Grill

By Ralph de Kok · Video 17:15

A fusion of sukiyaki, shabu shabu, pho and curry, featuring wafer-thin slices of Iberico pork grilled over binchotan charcoal in a matter of seconds.

A fusion of sukiyaki, shabu shabu, pho and curry: soup, in other words. But with wafer-thin slices of Iberico pork that are grilled over binchotan on the Konro Grill in just a few seconds. The extremely high temperature brings out flavours you simply can’t achieve on a standard barbecue.

Ingredients

• Iberico shabu shabu (sliced paper-thin)
• 1 yellow pepper
• 2 limes
• ½ red onion
• a piece of fresh ginger (5 cm), peeled
• 2 cloves of garlic
• ¾ red chilli
• 1 spring onion
• juice of ½ lime
• a dash of sesame oil (or another oil)
• a dash of soya sauce
• a dash of Tomasu soya sauce (Sweet & Spicy)
• 250 grams of shiitake mushrooms, thinly sliced
• 350 ml chicken stock
• 150 ml water
• 1 packet of udon noodles
• a generous handful of bean sprouts
• fresh coriander, chopped

Preparation

1. Light the barbecue and make sure the temperature is as high as possible.
2. Chop the pepper into pieces and put ¾ of it in a blender; keep the rest for later.
3. Chop the red onion into pieces and put ¾ of it in the blender; keep the rest for later.
4. Chop the garlic, ginger, red chilli and the white part of the spring onion into small pieces and put them in the blender.
5. Slice the green part of the spring onion into rings and set aside for later.
6. Add the soya sauce, lime juice and sesame oil, and mix everything together to form a paste. Season to taste with a little Tomasu soya sauce.
7. Heat a pan on the barbecue and fry the pasta for a few minutes until it starts to smell fragrant.
8. Fry the shiitake mushrooms briefly, add the chicken stock and water, and leave to simmer for a while.
9. Stir the noodles into the mixture.
10. Grill the Iberico shabu shabu for a few seconds on each side and place on a small plate.
11. Place the remaining pepper, spring onion and red onion in a bowl or deep plate.
12. Pour the shiitake stock over the top and place a generous amount of bean sprouts and coriander on one side, to taste.
13. Place the slices of meat on the other side and garnish with the remaining rings of red chilli and spring onion.