Iberian Cured Pork Lomo Tartare | Saveur
Salty, dry-cured Spanish pork loin is cut into tiny cubes and is best eaten with a glass of sherry.
Ingredients
- 2 tsp. mayonnaise
- 1 tbsp. finely minced capers
- 1 tbsp. minced chives
- 1 tbsp. finely minced white onion
- <sup>3</sup>⁄<sub>4</sub> tsp. soy sauce
- 3 oz. lomo ibérico (dry-cured Spanish pork loin), cut into 1/8- to 1/4-inch cubes
- Toasted sliced bread, for serving
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