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.

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.

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.

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.

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.

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.

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.

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:

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.