Presa with Mojo Picón

Mojo picón is one of the many delicious Spanish sauces that makes Ibérico sing. Most commonly served in the Canary Islands with tiny salt-baked potatoes, mojo picón’s smoky flavors (or mojo rojo) are also the perfect accompaniment to pork. 

Serves: 3

Time: 25 min.  


Ingredients:

  • 1 21-28 oz. Campo Grande Presa
  • 1 teaspoon cumin seeds
  • 8 garlic cloves, chopped
  • 2 red chilis, deseeded and chopped 
  • 1 teaspoon smoked paprika
  • 4 Tablespoons sherry vinegar 
  • ¾ cup extra-virgin olive oil, plus more for cooking
  • Salt
  • Flaky finishing salt 


Preparation:

  1. Toast cumin seeds in a small dry skillet over medium heat until fragrant, about 30 seconds, swirling to keep them from burning. 
  2. Using a mortar and pestle, grind the cumin seeds into a powder. Add garlic, chili, and a pinch of salt and mash until you have a fine paste. Mash in the paprika and mix in the vinegar until well combined. 
  3. Slowly drizzle in the olive oil while you continue to stir, mixing until you have a paste about the consistency of pesto. You can always add a few teaspoons of water if the sauce is too thick. Set the mojo picón aside
  4. Trim the Presa and season with salt. 
  5. Heat a drizzle of olive oil in a medium pan and cook Presa for 5 minutes on each side. Once cooked, remove from the skillet and let rest for a few minutes before slicing. 
  6. To serve, spoon a good dollop of mojo picón onto a plate and place the Presa on top. Garnish with a sprinkle of flaky finishing salt. ¡Buen provecho! 

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