This one hits all the right notes juicy Ibérico presa cooked sous vide, finished with a buttery sear and a rich cream-balsamic sauce. The sliced piparras add a spicy, pickled kick that cuts beautifully through the fattiness of the pork, while the pomegranate brings a touch of sweetness and freshness to round it all out. Perfect for a chill dinner that still feels restaurant-grade.

Recipe for Sous Vide Ibérico Presa with easy balsamic sauce, piparras & pomegranate

Ingredients

• 1 pack of Campo Grande Ibérico Presa Steak.

• 2 sprigs fresh thyme

• Salt and Black pepper to taste

• 1 tablespoon butter for basting

• ½ cup heavy cream

• 2 tablespoon balsamic vinegar

• 4 piparras, thinly sliced

• 2 tablespoons pomegranate seeds

Preparation

1. Trim the presa and set the trimmings aside, these will be rendered later during searing. Place the presa in a vacuum-seal bag with some thyme or any fresh herbs or seasonings you like. This will infuse the meat with extra flavor. Seal the bag tightly.
2. Submerge the bag in a 120 °F water bath. This low and steady temperature ensures even cooking throughout the whole piece. Cook based on thickness about 2 hours for thinner cuts, and 2 to 2.5 for thicker ones.
3. Remove the presa from the bag and set the herbs aside to use during basting. Pat the meat completely dry with paper towels, this is key to getting a good sear.
4. Heat a skillet over high heat. Render the trimmings until they release their fat. Sear the presa for 2 minutes per side. Add 1 tablespoon of butter and the reserved herbs to the pan. Once the butter starts foaming, baste the meat continuously for 45 seconds per side. The internal temperature should now be around rare to medium-rare.
5. Remove the presa from the pan and let it rest. Lower the heat and pour in ½ cup of heavy cream and 2 tablespoons of balsamic vinegar. Scrape up all the browned bits from the pan and let it reduce for 2–3 minutes, until slightly thickened. Season with salt and pepper to taste.
6. Cut the presa in half with the grain, then rotate it 90° and slice thinly against the grain.
7. Serve the slices with a spoonful of the creamy balsamic sauce, a few sliced piparras (a mildly spicy pickled chili) that adds the perfect acidic bite to balance the richness of the Ibérico pork, and a sprinkle of fresh pomegranate seeds.