Ibérico pork presa is one of the most sought-after cuts of iberian pork. This is because it has intramuscular marbled fat that gives the meat a smooth texture and juicy consistency once cooked and can be prepared in many different ways! In addition, this meat has great health benefits.
How to prepare Iberian pork presa?
The prey, like the secreto, is one of the most coveted parts of the Iberian pig, as only two pieces can be extracted from each animal. Each cut of prey can weigh up to half a kilo and can weigh up to 600 grams. It is removed from the end of the loin.
This cut of pork has great health benefits. For example, the iberian prey has large amounts of oleic acid, a monounsaturated fatty acid; this same acid can be found in other foods such as avocado or olive oil. Thanks to this type of fat, it is possible to reduce the levels of LDL or bad cholesterol and increase the levels of good cholesterol.
Although iberian pork can be prepared differently, you will be surprised to know that it is possible to eat it raw. If you love carpaccio or tartar, this cut is for you.
Risotto of Iberian pork with mushrooms
An innovative way of eating iberian pork is in a delicious mushroom risotto. If you do not like the mixture, you can always grill the iberian pork and eat the risotto as a garnish.
- 500 grams of iberian pork.
- 300 grams of risotto rice or round rice.
- One small onion.
- A clove of garlic.
- 200 grams of fresh mushrooms.
- 20 grams of dried mushrooms, preferably boletus.
- 750 millilitres of vegetable stock.
- 250 millilitres of mushroom water.
- half a tablespoon of butter
- 50 grams of grated parmesan cheese.
- coarse salt
- Freshly ground black pepper
- Extra virgin olive oil
- First, take the meat out of the fridge and leave it at room temperature for two hours before cooking.
- While the meat is still at room temperature, hydrate the mushrooms. To do this, you must soak them in hot water for an hour. The amount of water depends on the number of mushrooms; in this case, the important thing is that they are covered.
- Finely chop the garlic and peel and chop the onion.
- Sauté in a frying pan, adding a drizzle of olive oil.
- Finely chop the fresh mushrooms and add them to the mixture.
- When the mushrooms are hydrated, strain the water, do not discard it, and chop the mushrooms.
- Mix the mushroom water with the vegetable stock and heat the mixture in a saucepan.
- Add the freshly hydrated mushrooms to the pan and stir well. If oil is needed, add a little more.
- Add the rice and stir until transparent.
- Pour in two glasses of vegetable and mushroom stock.
- Add a pinch of salt.
- When it starts to boil, lower the heat and stir.
- While stirring, slowly add the rest of the stock.
- Keep stirring the rice. Remember that each brand of rice specifies how long it needs to cook. It can be up to 20 minutes.
- After 20 minutes, add a pinch of ground pepper and the butter when the rice becomes tender.
- Add the grated parmesan and stir so that the mixture is well integrated.
- While you are preparing the rice, grill the iberian pork. To do this, you must coat both sides in olive oil and add a few salt flakes. Grill the pork on each side for three or four minutes, so the meat is well done.
- When the meat is ready, remove it from the heat and cut it into strips. Pour the meat into the risotto and stir to bring out the flavours of the rice.
- Grate some parmesan over the top and sprinkle with parsley.
- The risotto is ready to serve!
- One way to prepare the iberian pork for this recipe is to place the whole piece of meat on the griddle or cut it into strips and then grill them. If you have a suitable knife, it is advisable to make the cuts beforehand; you can also ask your butcher to cut the iberian pork. It is a type of meat that is easy to cut, even into cubes!
- Bear in mind that risotto with iberian pork is a unique dish, and although it can be laborious to prepare, it is a very filling meal. Do not forget to serve the risotto with bread!