Grilled Pork with a Ratatouille of Mediterranean Vegetables

The meat from the Iberico pig is a true delicacy. For this recipe, it is marinated overnight and served with a southern ratatouille.


Serves 6

Cook time

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  • a few bay leaves
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 2 garlic cloves
  • 2 tbsp wholegrain mustard
  • freshly ground pepper
  • salt
  • 6 pieces of pork, 150 g each (from the Iberico breed)
  • 1 baguette with garlic

For the ratatouille

  • 1 eggplant
  • 1 fennel
  • 1 zucchini
  • 2 red peppers
  • 5 tbsp olive oil
  • a few sprigs of fresh thyme
  • a few sprigs of oregano
  • 1 tsp Provençal spices
  • freshly ground pepper
  • salt


Crush 2 bay leaves into fine pieces. Mix with olive oil, lemon juice, crushed garlic and mustard. Season to taste with pepper and salt. Rub onto the pork and marinate overnight.

Chop the vegetables into equal chunks. Mix the olive oil, finely chopped thyme and oregano, and season with Provençal spices, pepper and salt. Coat the vegetables with the oil. Keep the fennel and eggplant separate.

Heat the grill pan until very warm. Grill the fennel for 3 to 4 minutes. Add the eggplant and grill for another 1 to 2 minutes. Then add the red pepper and zucchini and grill for 4 to 5 minutes until the vegetables are tender and slightly crispy. Remove from the pan and add the remaining oil.

Heat the grill pan to a high temperature and grease with olive oil. Sear the pork on both sides. Brush the meat with more of the marinade and place a few bay leaves in the pan. Grill the pieces of pork for 5 to 6 minutes on both sides at medium temperature – depending on thickness – until brown and done. Remove From the pan, cover with aluminium foil, and rest for 10 minutes. Serve with the
(cold or warm) Mediterranean vegetables and a baguette.