This quick recipe will delight you with the very particular Ibérico pork flavor. Place your Presa Ibérica slices on top of the rice and garnish with curry mayo and chopped chives for a unique flavor and a delicate plating that can be served at any dinner party. 

Recipe for Searted Ibérico Denver "Presa" Steak Mountain Rice with morcilla, alioli

Ingredients

• 1 Campo Grande Ibérico Presa 
• ¾ cups Bomba Rice
• 1 ½ Tbsp Tomato Paste
• 1 Tbsp Chorizo ​​Pepper Pulp
• 2 ¼ cups Pork Bone Broth
• 1 salty Blood Sausage
• 1 Tomato
• 3 Garlic Cloves
• 6 Tbsp Mayonnaise
• ½ tsp Yellow Curry Powder
• 2 tsp English mustard
• 1 Chive

Preparation

1. Make a sauce with the chorizo pepper pulp and the tomato paste, fry the rice and add the pork bone broth. Let it cook for 6 minutes
2. Cut 4 slices of blood sausage, another 4 of tomato, 2 garlic cloves and place them on top of the rice. Put it in the oven for 6 minutes at 356° F
3. Crush the mayonnaise, curry powder and english mustard to make the curry mayonnaise
4. Cook the Presa in a pan and once the rice is removed from the oven, put it on top.