Best Ibérico Wagyu Pork Hanger Steak: Luxury 5-Star Recipe

Ibérico is the Wagyu of Pork and with this pork hanger steak recipe, indeed, you will have one delicious meal. Grilled over a live fire and paired with homemade mashed potatoes and gravy. In addition, I’m not lying when I say that this is the best Ibérico wagyu pork I have ever had! I mean, who doesn’t like to eat pork medium rare?

Just kidding on that. In contrast, with normal pork, you don’t want to eat it medium rare. However, with Ibérico pork, you can enjoy this medium rare!

For instance take a look at the juice dripping out of this medium rare piece of Iberico Wagyu Pork!

What’s the difference between pork and Ibérico?

Conversely, you need to think of Ibérico as a type of pig. Native to areas of Portugal and Southern Spain, this is a specific breed of pig. Nevertheless, these pigs are not common in American. However, they are the traditional pig of domestic pigs that is native to the Iberian Peninsula. Although they are all pigs, these pigs are wildly different.

They have different flavor, taste, aroma, and texture. What’s more, if you eat this next to traditional American pork, you will 100% be able to tell the difference.

If you want to learn more about Iberico pork and why it’s considered the Wagyu of pork. Click here and check out Eat Campo.

Furthermore, if you are like “hey, I’m not a huge fan of pork”. I would tell you two things. Firstly, this Iberico pork does NOT taste ANYTHING like traditional pork. Secondly, I would tell you to check out my dry aged ribeye recipe.

Ibérico Wagyu Pork Ingredients:

• One Super Marbly Hanger Steak from Eat Campo
• Your favorite pre-made rub. I used this beef rub
• Optional: Mashed Potatoes

Homemade Gravy Ingredients:

• 5 Tablespoons butter
• 1.5 Cups Flour
• 2 – 3 Cups Chicken Broth
• Salt to taste – I used Osmo
• Pepper to taste

Do you want a snack while you’re cooking your hanger steak?

This Iberico deli style meat is the perfect Iberico to have while you cook your Iberico hanger steak.

That is a mouth full…

Preparing your Iberico Wagyu Pork Hanger Steak

In fact, this part is super easy. Season with your favorite rub and let it sit in the fridge or room temperature for an hour.

Now, this is the part of my deck that I can never get the correct color on the camera. It’s always super bright. I apologize for that.

Then, sear on both sides over high heat for roughly 3 – 5 minutes.

Now, since everything tastes better with butter. Add half a stick to you sauce pan.

Then, as your butter is melted and getting golden brown, flip your hanger steak.

Next, add 2 – 3 cups of your chicken broth. (Beef broth will also work)

Now, the Gravy!

And then, add your flour. You want to add enough flour so that the gravy becomes a bit thick. You don’t want it too watery.

I will admit, I had to add much more than I expected to. In total, roughly 1.5 – 2 cups of flour.

Now, whisk it all together and add salt and pepper to taste. Indeed, I used my favorite salt.

Don’t mind my stupid looking face again…

Now, for everyone saying “yOu CaN’t EaT pOrK rArE”.

I know that and you should never eat pork rare. HOWEVER, this is not your typical pork. As I said earlier, this is Iberico pork. It’s a completely different piece of meat and it CAN be eaten medium rare. Remember, this is Ibérico wagyu pork!

Now, time to plate. And please don’t forget the juices on the cutting board!

In fact, I watch a lot of Bobby’s Triple Threat and the one chef Michael Voltaggio always uses the microwave. For this recipe, I did the same. Microwaved mashed potatoes and they were not bad!

Now, take your homemade gravy (congratulations, you made gravy, it’s easy isn’t it??) and pour over both the Iberico hanger steak and potatoes.

Now you got some, perfectly cooked Ibérico wagyu pork!

Ibérico Wagyu Pork Recipe Recap:

As a result of this recipe, you have simply become the coolest person in the neighborhood. Not only do all your neighbors thing you are a total badass for eating medium rare pork and not getting sick, you impressed them so much they just want to see you cook.

If I was a judge on Chopped, I would say that this dish is heavy. You have creamy mashed potatoes and homemade gravy, there is no secret this dish is heavy. With that being said, it was the perfect bite, tangy, rich, fresh and charred. Trust me, you can’t go wrong.

Furthermore, if you have any questions or comments, feel free to leave them below or send me an email.

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