We definitely recommend grilling the presa and potatoes in this recipe, but if grilling isn’t your thing, you can always sear the presa on the stove and bake or boil the potatoes and get just as tasty results.
- 4 large potatoes
- Olive oil
- Flaky salt
- 2 individual containers of plan, full-fat yogurt .
- 1 bunch parsley, finely chopped
- 10 mint leaves, finely chopped
- 1 21-28 oz. Campo Grande Presa Ibérica
- 1 bunch chives, finely chopped
- Fly by Jing Sichuan Chili Crisp sauce (optional)
- Get your grill going–charcoal works best in this situation.
- Rub each potato with olive oil, salt, and black pepper and wrap individually in aluminum foil. Place the potatoes in the coals of the grill.
- While the potatoes cook, place yogurt in a small bowl and add parse and mint. If you are using the chili crisp, add a spoonful for a spicier addition.
- Once the potatoes are nice and tender, cut the presa into filets about 1-2 fingers thick (the thicker the better, to avoid overcooking and drying out).
- Cook presa filets on the grill about 2-3 minutes on each side, until it reaches medium-rare, or an internal temperature of 145ºF.
- Season presa with flaky salt and serve with potatoes, yogurt sauce, and a sprinkling of chives. ¡Buen provecho!