Grilling meat is an art in itself, although it is quite easy to learn. How do you grill Iberian pork presa? For this you will need the right equipment, because the recipe, in fact, is very easy. It all depends on what you want to accompany the meat with and, of course, the cut you choose.
How to grill Iberian pork?
Pork, like beef, can be prepared in different cuts, but one of the best, for its flavor and juiciness, is Iberian pork, and it is even better if it is cooked on the grill! The grill, or asador, as it is called in some places, is an indisputable instrument for those Sundays when meeting with family or friends, and even more in the face of a hot summer.
To make a good Iberian pork presa on the grill you should choose fresh meat from the butcher's shop. Pork has a unique flavor and texture, and cooking pork is quite different from cooking beef. Pork has the quality of having cuts with the right proportion of meat, bone and fat; hence pork has a unique quality: it is not too juicy, not too cooked, and just right, even for the most demanding palates.
The way to know if the pork is ready is to use a toothpick. If it comes out wet, it means that the meat needs more cooking. Iberian pork is one of the best types of pork; it is a delicacy that is liked by most people. When buying it, pay attention to the color of the meat: it should be a uniform pink, with white, marbled fat.
Marinating Iberian pork
Pork is a meat that goes well with a good marinade. You have an infinite number of possibilities when it comes to preparing Iberian pork. Some prefer to use Dijon mustard-based sauces, honey, beer and even barbecue sauce; for the more traditional, a spice preparation.
- Ingredients for marinating
- Garlic powder.
- Extra virgin olive oil.
- Ground black pepper.
- Soy sauce.
- Rosemary or thyme.
To marinate the pork you should mix all the ingredients in a bowl, adding the oil little by little and stirring. Then, introduce the Iberian pork into the bowl and stir with the help of your hands; in this way, all the pork will be bathed in the marinade.
If you opt for sauces such as mustard, then add a splash and "paint" the piece lengthwise and widthwise. If you prefer simpler spices, salt, pepper and lemon or lime will suffice.
Remember to leave the meat in the refrigerator long enough for it to be impregnated with the flavor of the spices, seasonings and sauces you use.
- 500 grams of Iberian pork.
- Extra virgin olive oil.
- The first thing is to clean well the fatty parts of the presa. This is a piece that is extracted from the head of the loin, so the most advisable thing to do is to clean it very well and remove all the fat. You can do this yourself, or ask the butcher to do it.
- Put a little olive oil in a frying pan and brown the pieces for a couple of minutes on both sides.
- If you decide to prepare the Iberian pork with a sauce such as mustard or barbecue, this is the moment when you add the sauce and let it heat for a few minutes over a low heat, while adding chopped parsley.
- If you do not want to use any sauce, but simply a traditional marinade, omit the previous step.
- Preheat a griddle, or grill for at least ten minutes.
- If you use a griddle, which is usually the most appropriate thing for preparing this meal on a daily basis, pour a drizzle of oil so that the meat does not stick.
- Place the meat on the griddle and let it brown for five minutes on each side.
- If you have prepared a marinade for the pork, you can pour the contents of the marinade over the meat while it is on the griddle.
- Remove the pork from the griddle and cut into pieces.
The Iberian pork presa goes well with any garnish: fried, boiled or mashed potatoes; with salad or with a vegetable wok. One way to accompany the pork, which you can also prepare at the same time as cooking the meat, is with grilled vegetables. Which vegetables can you use?
You can prepare a small wok with red bell peppers, green bell peppers, potatoes and mushrooms. For this you should cut the peppers into several pieces, remove the seeds, and slice the potatoes (preferably baking potatoes); and the mushrooms. Put a little oil on the griddle and cook the vegetables on both sides for a few minutes.
If you prefer, you can heat some oil in a frying pan and sauté the vegetables with a pinch of salt. Then you should cut the vegetables into julienne strips and the mushrooms into slices. Sauté for a few minutes until they are soft; if you decide to sauté them, do not hesitate to add some onion.