Iberico Presa with Mojo Rojo
Makes 4 Servings
INGREDIENTS
- 2 ea Iberico Presa
- 8 ea Garlic Cloves, minced
- 1 ea Red Bell Pepper, minced
- 2 tsp Sweet Smoked Paprika
- 1 ½ tsp Ground Cumin
- 1 tsp Cayenne Pepper
- 4 Tbsp Sherry Vinegar (sub rice or apple cider vinegar)
- ¾ cup Good Quality Olive Oil
DIRECTIONS
1
Combine garlic and vinegar in a mixing bowl and allow to sit or 15 minutes. This will remove some of the harsh rawness of the garlic.
2
After garlic has marinated in the vinegar, add the peppers and the spices and stir until well combined.
3
Stirring constantly, slowly drizzle in all of the olive oil, making sure not to add it too
quickly. When finished it should resemble the consistency of a pesto.
quickly. When finished it should resemble the consistency of a pesto.
4
Season to taste with salt.
5
Dry any surface moisture from the pork & cut it against the grain into 1” thick steaks. Season each steak on both sides with salt.
6
a skillet or frying pan, heat oil on high until very hot. Gently lay in the pork steaks & sear them to your preferred doneness, turning as necessary (we like cooking it as the Spanish do, to medium rare at 125-130°F*) & basting them with the oil.
7
Remove the pork from the pan and let it rest, loosely covered with foil, for ten minutes.
8
After Resting, slice the pork and drizzle with the mojo rojo.
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