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:
Ingredients
- 4presa Ibérica, weighing 180g each
- 50g of chickpeas, drained from a tin
- salt
- 100ml of vegetable oil, for deep-frying
- ½bunch of parsley, finely chopped
- ¼bunch of oregano, finely chopped
- 1garlic clove, finely chopped
- ½tsp cumin seeds, crushed
- 1green chilli, deseeded and finely chopped
- ½tsp pimentón, (sweet smoked paprika)
- ½shallot, finely chopped
- 2Spanish anchovy fillets, ideally Cantabrian anchovies
- 50ml of sherry vinegar
- 100ml of extra virgin olive oil
- freshly ground black pepper
- 200g of piquillo peppers, roughly chopped
- 1red pepper, deseeded and diced
- 1shallot, finely sliced
- 1garlic clove, sliced
- olive oil, for frying
- 25ml of sherry vinegar
- 50ml of white wine
Instructions
Step 1
Mix half the pimentón and half the cumin with a teaspoon of salt and set asideStep 2
To make the chimichurri, mix all the ingredients in a bowl with the remaining pimentón and cumin and season with salt and pepperStep 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 minutesStep 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 saltStep 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 tasteStep 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 minutesStep 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