If you have a special celebration at home and want to surprise your guests, delight them with this recipe for iberian pork with Pedro Ximénez sauce! It is a unique way to prepare iberian pork with a delicious and special sauce for celebrations and birthdays. This recipe is very easy to make!

Recipe for Iberian pork with Pedro Ximénez sauce

Ingredients for three people

• A whole piece of iberian pork.
• 150 millilitres of meat or chicken stock.
• 50 millilitres of Pedro Ximénez.
• Extra virgin olive oil.
• Coarse salt and freshly ground black pepper to taste.

Preparation

• This recipe is very quick and easy to make - it is perfect! And, of course, it is delicious. The secret is to buy fresh meat and leave it at room temperature outside the fridge for at least an hour or two before cooking. The meat must be cooked in its juices.
• The first thing to do is choose a good cut and leave it out of the fridge long enough, so it is not cold.
• Heat the up grill for five minutes, at maximum temperature.
• Add a tablespoon of extra virgin olive oil to the grill, so the meat does not stick. Spread the oil well over the grill's surface, using kitchen paper - be careful not to burn yourself!
• Once the grill is hot, bring the meat to very high heat.
• Press the meat on the grill, but never prick it with a fork. You can use a spatula or kitchen tongs to apply pressure. By pressing down on the meat, you will help it to brown nicely on the outside.
• Season the iberian pork with salt and pepper before turning it over.
• Each side must cook for approximately five minutes, depending on how well you like it.
• Remove from the heat and set aside, preferably in a foil-lined container, so the heat is retained inside.
• Add the beef or chicken stock and the Pedro Ximénez wine to the grill. Allow enough time for the sauce to reduce to the point of caramelisation.
• If you do not have much grilling experience, you can use a frying pan to reduce the sauce. Once the texture is more or less thickened and caramelised, pour it onto the grill.
• Return the iberian pork to the heat.
• Cook for one minute on each side.
• Use a spoon for bathing the meat in the juices of the Pedro Ximénez sauce.
• Remove the meat and cut it into steaks, adding a little of the Pedro Ximénez sauce, which you should set aside in a separate container.

What to serve with Iberian pork with Pedro Ximénez?

The Pedro Ximénez reduction gives the iberian pork a unique but sweet flavour. When the meat is cut, the texture will be very soft and release all the cooking juices. What to serve with the iberian pork? One way to contrast the flavour is with piquillo peppers, a delicacy in the kitchen.

You can buy them canned, but the best thing to do is to cook them yourself. It is really easy! All you need are the peppers, extra virgin olive oil and coarse salt. Put a frying pan on heat with a bit of oil; once the oil is hot, add the peppers and cook them for a couple of minutes on each side. Add little salt flakes once you have turned the peppers and remove them from the pan.

Another way to accompany the iberian pork with Pedro Ximénez is with rice. What could be better than a sweet rice dish? The texture of the rice, combined with the Pedro Ximénez sauce, will delight the most demanding palates. To make a good Arroz Meloso, you must oil the rice before cooking it. First, finely chop the onion and a clove of garlic and fry them with a teaspoon of oil; once the onion has been poached, add two cups of rice and a little more oil. The rice should soak up the oil; after a couple of minutes, while stirring constantly, add four cups of boiling water. As a tip and to give your rice a different touch, add a ladleful of chicken stock and pepper - this recipe is worth a try!

Tips for cooking Ibérico Presa correctly

Ibérico presa is a cut obtained from the part between the head of the loin and the shoulder of the pig; it is a cut with fat, which means that it releases a lot of juices when cooked. But be careful when cooking it; as you know, it is not advised to prick it with a fork, as this will cause the pork's natural juices to evaporate.

For this recipe, it is best to cook the meat whole and fillet it after cooking. However, you can also save time by filleting the meat beforehand and grilling it as if you were preparing normal steaks; then drizzle it with the Pedro Ximénez sauce. If you choose this option, ask your butcher to make the cuts or do it yourself at home, but try to keep the fillets the same thickness, if possible.