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.