Transform your celebrations with this stunning Ibérico Pork Belly Steak Porchetta infused with vibrant mojo verde. This flavorful dish blends the rich, juicy texture of Ibérico pork with the zesty freshness of green herbs and citrus. Cooked to perfection for a crispy crust and tender interior, it’s an irresistible centerpiece for your holiday table. Serve it sliced with a drizzle of sauce for an unforgettable feast.
Recipe for Ibérico Pork Belly Steak Porchetta with Mojo Verde
Ingredients
- 1 pack of Campo Grande Pork Belly Steak
- 1/2 cup fresh cilantro leaves
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation
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Prepare the Mojo Verde In a food processor, combine the cilantro, garlic, and cumin. Add the olive oil, vinegar, lemon juice, salt, and pepper. Blend until smooth. If the consistency is too thick, add 1 tablespoon of water to thin it slightly. Taste and adjust the seasoning as needed—the sauce should be bright, herbaceous, and slightly tangy. Reserve 3 tablespoons for the porchetta and 2 tablespoons for serving.
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Assemble the Porchetta. Spread 3 tablespoons of mojo verde evenly over the Pork Belly Steak. Roll the pork belly tightly into a cylinder and tie it at about 0.6-0.8 inch intervals with kitchen twine. Season the exterior generously with salt and black pepper.
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Preheat a pan over medium heat (no oil needed). Sear the porchetta for 4 minutes per side, rotating to cook all 4 sides evenly. Check the internal temperature with a meat thermometer: Target 155°F, considering it will rise to 160°F during resting.
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Slice the porchetta between the ties to keep the presentation intact. For an extra crisp sear the interior for an additional 1 minute to achieve a crisp texture all around.
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Serve Plate slices with a drizzle of reserved mojo verde sauce for added flavor.
