Iberico pork presa with chimichurri and red pepper purée

PT45M

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Ingredients

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Chimichurri

Red pepper purée

1
Mix half the pimentón and half the cumin with a teaspoon of salt and set aside
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
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
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
  • 100ml of vegetable oil, for deep-frying
  • 50g of chickpeas, drained from a tin
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
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
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
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