Presa Iberica with melon ajo blanco

You'll need to start this dish at least one day before serving, as both the pork and the ajo blanco need time to marinate. To begin, add all of the marinade ingredients to a pan and bring to the boil. Cook until the sugar has dissolved and the raw alcohol has evaporated

Using a smoking hot chargrill pan or barbecue, seal the presa all over – you just want to get a nice dark colour on the outside but not cook the meat inside. Angel uses a Josper grill in the kitchen at Barrafina, a professional-grade grill that reaches extremely high temperatures, so get your pan or barbecue as hot as it will go

Once evenly browned, allow the meat to cool then submerge in the marinade. Place in the fridge for 24 hours

To make the ajo blanco, mix together all the ingredients (except the olive oil) and leave to marinate in the fridge overnight

The next day, add the marinated ajo blanco ingredients to a blender and blitz until smooth. With the blender running on a low speed, drizzle in the olive oil to emulsify the mixture. Season to taste and set aside until ready to serve

When ready to serve, remove the presa from the marinade and use a very sharp knife to cut into as fine slices as you can manage. Allow to come to room temperature

Add generous spoonfuls of the ajo blanco to each plate and arrange slices of the presa on top. Spoon over a little more of the marinade and garnish with sorrel, flaked almonds, chopped chives and a little flaky sea salt. Serve immediately