Iberico pork presa with chimichurri and red pepper purée

Iberico pork presa with chimichurri and red pepper purée

Iberico pork is the best in the world, and the presa, cut from the shoulder, is one of the tastiest pieces of meat you can get your hands on. Cooked to perfection and served with a zingy chimichurri and sweet red pepper purée, chef Jun Tanaka finishes off this simple dish with a scattering of crunchy chickpeas dusted in cumin and Spanish pimentón.
  • Total:



  1. Step 1

    Mix half the pimentón and half the cumin with a teaspoon of salt and set aside
  2. Step 2

    To make the chimichurri, mix all the ingredients in a bowl with the remaining pimentón and cumin and season with salt and pepper
  3. Step 3

    To make the purée, sweat the shallots and garlic in olive oil for 5 minutes, then add the red and Piquillo peppers, followed by the vinegar and white wine. Cook for 10 minutes
  4. Step 4

    Meanwhile, heat a small saucepan full of oil to 180°C and deep-fry the chickpeas for 2 minutes. Drain, then toss in the spiced salt
  5. Step 5

    Once the purée has been cooking for 10 minutes, transfer to a blender and blitz for a few minutes until completely smooth. Season to taste
  6. Step 6

    Lightly oil the pork on both sides and place on a very hot griddle pan. Cook for 3 minutes, then flip over and cook for a further 2-3 minutes. Iberico pork can be served pink, but if you prefer it well-done cook for a few more minutes
  7. Step 7

    To serve, slice the pork and place on a plate. Spoon the chimichurri over the top then add a spoon of purée to the side. To finish, scatter the chickpeas over the pork