Iberico pork presa with chimichurri and red pepper purée

4
45 minutes

Ingredients

  • 4 presa Ibérica, weighing 180g each
  • 50g of chickpeas, drained from a tin
  • salt
  • 100ml of vegetable oil, for deep-frying

Chimichurri

  • 1/2 bunch of parsley, finely chopped
  • 1/4 bunch of oregano, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp cumin seeds, crushed
  • 1 green chilli, deseeded and finely chopped
  • 1/2 tsp pimentón, (sweet smoked paprika)
  • 1/2 shallot, finely chopped
  • 2 Spanish anchovy fillets, ideally Cantabrian anchovies
  • 50ml of sherry vinegar
  • 100ml of extra virgin olive oil
  • freshly ground black pepper

Red pepper purée

  • 200g of piquillo peppers, roughly chopped
  • 1 red pepper, deseeded and diced
  • 1 shallot, finely sliced
  • 1 garlic clove, sliced
  • olive oil, for frying
  • 25ml of sherry vinegar
  • 50ml of white wine

Method

1
Mix half the pimentón and half the cumin with a teaspoon of salt and set aside
  • 1/2 tsp cumin seeds, crushed
  • 1/2 tsp pimentón, (sweet smoked paprika)
  • salt
2
To make the chimichurri, mix all the ingredients in a bowl with the remaining pimentón and cumin and season with salt and pepper
  • 1/2 bunch of parsley, finely chopped
  • 1/4 bunch of oregano, finely chopped
  • 1 garlic clove, finely chopped
  • 1 green chilli, deseeded and finely chopped
  • 1/2 shallot, finely chopped
  • 2 Spanish anchovy fillets, ideally Cantabrian anchovies
  • 50ml of sherry vinegar
  • 100ml of extra virgin olive oil
  • freshly ground black 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
  • olive oil, for frying
  • 1 shallot, finely sliced
  • 1 garlic clove, sliced
  • 200g of piquillo peppers, roughly chopped
  • 1 red pepper, deseeded and diced
  • 25ml of sherry vinegar
  • 50ml of white wine
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
  • 4 presa Ibérica, weighing 180g each
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