10 Iberico Pork Recipes
10 Iberico Pork Recipes

Iberico Pork Presa With Chimichurri And Red Pepper Puree

Mix half of the pimenton and half of the cumin with a teaspoon of salt. Set aside.

  • Mix the parsley, oregano, garlic cloves, green chili, shallots, spanish anchovy fillets, sherry vinegar, extra virgin olive oil, and black pepper together in a bowl. Add the other half of the pimenton and cumin. Season with salt and pepper.
  • Cook for 10 minutes.

Next you will need to make the puree:

  • Soak the shallots and garlic cloves in olive oil for 5 minutes. Add the red and piquillo peppers. Add vinegar and white wine.
  • Meanwhile, grab a saucepan full of oil and heat the oil to 356F.
  • Deep fry your chickpeas for 2 minutes. Drain and toss in the spiced salt.
  • Add both mixtures to a blender for a few minutes - until completely smooth.

Now for the pork:

  • Sear both sides of the presa for 3 minutes each side. Add another minute or two if you don’t want your presa to be pink.
  • Slice the pork on a serving plate. Spoon your chimichurri over the pork. Add two spoonfuls of the puree on the side. Coat the presa with the chickpeas.

Iberico Pork Fillet With Pedro Ximenez Sauce

  • Preheat the oven to 400F.
  • Prepare your pork, then sear both sides in a hot frying pan.
  • Add garlic cloves, thyme, and a tablespoon of butter over the pork fillet.
  • Place the pork into the oven and bake for 8 minutes. 
  • Make the Ximenez sauce by adding butter to the pan you just seared the pork in, and fry some chopped shallots and thyme. Add some Pedro Ximenez sherry. Bring to a boil, add the chicken stock and reduce the heat. It’s ready when it becomes syrupy.
  • Baste the pork halfway through.

Iberico Pork Loin with Sherry Roasted Tomatoes

  • Preheat the oven to 365F.
  • Season your pork and set it aside to reach room temperature.
  • Put the tomatoes, peppers, garlic, sherry, and butter in a roasting tin sprinkled with fennel seeds. Drizzle some oil on top and roast for 30 minutes.
  • Brush the bread with picada oil and toast in a skillet.
  • Add the bread, fried garlic and oil to a food processor and process until finely chopped. Mix in a bowl and set aside.
  • Sear the pork on both sides for 2-3 minutes.
  • Remove the veggies from the oven after 30 minutes. Add the pork, turn the oven down to 320F. Roast for 10-15 minutes until the pork reaches the desired doneness.
  • Rest the pork for 5-10 minutes.
  • Divide the servings. Drizzle the cooking liquids over the serving plates. Drizzle the picada over the dish.

Iberico Pork Pesto On Toast

  • Add the dry sausage, almonds, cheese, lemon juice, peppers, garlic, and parsley to a food processor. Blitz until smooth.
  • Bring a pan or skillet to a high heat. Toast your bread with butter.
  • Top the toasted bread with the pork sausage pesto.

Presa Iberico with Mojo Verde

  • Use a pestle and mortar to grind up the garlic and salt into a paste. Add the cilantro, parsley, and cumin seeds. Keep grinding. Slowly add olive oil, sherry vinegar, and water. Stir until combined.
  • Set the grill or skillet to a high heat. Sear the presa on both sides for 2-3 minutes. 
  • Rest the meat for 5 minutes. 
  • Add your seasoning.

Iberico Pork Fillet with Trintxat Potatoes

  • Marinate or season your pork
  • To make the trintxat, boil the potatoes and cabbage in salted water for 20 minutes. Drain and then mash together.
  • Fry the bacon and garlic in some olive oil. Add the potatoes with cabbage and mix well.
  • Heat the oven to 435F.
  • Retrieve the pork from the marinade or dry rub. Sear in a hot pan on both sides for 2-3 minutes. 
  • Transfer the pork to the oven and cook for 20-25 minutes until heated through. The thickest part should be at least 150F. 
  • Remove the pork from the oven and let it rest for 5 minutes before serving. 

Roasted Iberico Pork Secreto with Potatoes

For the potatoes:

  • Clean your potatoes and cut them into slices. Lay them in a single layer on a baking sheet. Season well. 
  • Pour half of your white wine over the potatoes. Roast for 30 minutes at 350F.

 For the pork:

  • Season your pork to your liking and put it over top of the previously roasted potatoes. 
  • Spread honey over the pork with a kitchen brush. 
  • Roast everything again at 350F. Cook for 30 minutes. 
  • Let pork rest 5 minutes before serving.

Iberico Pork Tenderloin With Charred Red Pepper Sauce

  • Let the tenderloin reach room temp.

Next you will need to make the sauce:

  • Roast the bell peppers over a medium heat until charred on both sides and set them aside.
  • Heat some oil in a pan. 
  • Add the garlic and onions. 
  • Cook for 7 minutes. 
  • Peel, seed, and chop the red bell pepper and add it to the pan. 
  • After cooking, blend until smooth in a food processor. Add olive oil, salt and pepper.

Now for the pork:

  • Heat the oven to 400F. 
  • Sear the tenderloin on both sides in a hot pan for 2-3 minutes each side. 
  • Transfer to a baking dish with the sauce. 
  • Roast for 1-3 minutes. 
  • Let it rest for 5-10 minutes before serving.

Iberico Pork With Oyster Mushrooms

  • Cut the meat into large chunks. 
  • Season with black pepper and brown sugar. 
  • Marinate in whiskey for 2-3 hours.
  • Clean and cut the mushrooms. 
  • Puree the onion, pepper, and a carrot in a blender and cook in heated oil. 
  • Slice the remaining carrot into coins.
  • Add the veggies (excluding the mushrooms) to the puree and saute for 2-3 minutes. 
  • Add the tomato puree and a cup of water, and then cook with the pork, covered for 35 minutes.
  • Add the mushrooms in the last 10 minutes. 
  • Let it rest for 5 minutes before serving.

Iberico Pork Potato Casserole

  • Mix the cumin, paprika, fennel seeds, and olive oil in a large bowl.
  • Place the pork in the bowl and set it aside.
  • Peel and slice the tomato and onion. 
  • Warm the olive oil in a casserole pot.
  • Soften the onions for 5 minutes before adding the potatoes and tomatoes. 
  • Simmer the mixture, then place in the oven at 350F for 15 minutes.
  • Drain the oil from the marinating pork into a frying pan.
  • Heat the oil till smoking. 
  • Add the pork and sear on both sides for 2-3 minutes.
  • Pour the juices and spices into the casserole dish and stir. 
  • Add the pork steaks and place on the top. 
  • Cook uncovered for 10 minutes. 
  • Let rest it for 5 minutes before serving.
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Scott Burchard

I just received my first shipment of Iberico pork and am thankful to discover your recipes. As to the ribs, are there any recipes that you can cite?

Thank you

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