{"product_id":"rabillo-pollo-de-res","title":"🇪🇸 Rabillo \/ 🇻🇪 Pollo de res","description":"\u003ch2\u003e🇪🇸 Rabillo \/ 🇻🇪 Pollo de res\u003c\/h2\u003e\n\u003cp\u003eA small, tender and juicy cut from the hindquarter. Known in Venezuela as Pollo de res, it is ideal for steaks, small roasts and stews. Its Creole name comes from its texture, as tender as chicken.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Spain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRabillo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName in Venezuela\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePollo de res\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSteaks, roasts, quick stews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePrice per kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e€14.99\/kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGriddled steak\u003c\/strong\u003e: 3 min per side for \"medium\". Salt at the end.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhole roast\u003c\/strong\u003e: Sear, bake at 180°C until 58°C inside (30-40 min).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVenezuelan encebollado\u003c\/strong\u003e: Steaks + onion + garlic + stock. 15 min.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteak with pepper sauce\u003c\/strong\u003e: Sear and finish with cream and green peppercorns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e⚡ \u003cstrong\u003eTip\u003c\/strong\u003e: Naturally tender — it doesn't need long cooking. Best \"medium\" or \"rare\".\u003c\/p\u003e\n\u003cdiv style=\"background: #fff8e7; border-left: 4px solid #e81c1c; padding: 18px 22px; margin: 28px 0; border-radius: 6px;\"\u003e\n\u003ch3 style=\"margin-top: 0; color: #e81c1c;\"\u003e🍴 Recipe: Rabillo with Onions (Encebollado)\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eServes 4 · 25 min\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e800g of rabillo, in steaks\u003c\/li\u003e\n\u003cli\u003e3 large onions, julienned\u003c\/li\u003e\n\u003cli\u003e4 cloves of garlic\u003c\/li\u003e\n\u003cli\u003e100ml white wine, salt, pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col\u003e\n\u003cli\u003eSeason the steaks with salt and pepper. Hot griddle, sear for 1 min per side. Set aside.\u003c\/li\u003e\n\u003cli\u003eSoften the onion and garlic in oil for 15 min until caramelised.\u003c\/li\u003e\n\u003cli\u003eAdd the white wine and reduce for 3 min.\u003c\/li\u003e\n\u003cli\u003eReturn the steaks for 1 more min to warm through in the sauce.\u003c\/li\u003e\n\u003cli\u003eServe with white rice or potatoes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e🧅 \u003cem\u003eA simple and delicious dish. Caramelised onion works magic with any meat.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e🍷 \u003cstrong\u003eWine pairing\u003c\/strong\u003e: Crianza red.\u003c\/p\u003e\n\u003cp\u003eImage for illustration purposes only.\u003c\/p\u003e","brand":"La Puerta del Llano","offers":[{"title":"1kg","offer_id":55853770047828,"sku":null,"price":18.95,"currency_code":"EUR","in_stock":true},{"title":"500g","offer_id":56079121580372,"sku":null,"price":10.45,"currency_code":"EUR","in_stock":true},{"title":"2kg","offer_id":56079121613140,"sku":null,"price":37.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1034\/0263\/5604\/files\/rabillo.jpg?v=1780674874","url":"https:\/\/lapuertadelllano.com\/en\/products\/rabillo-pollo-de-res","provider":"La Puerta del Llano en Europa S.L.","version":"1.0","type":"link"}