Presa ibérica, roasted marcona almonds & salted chilli paste

Presa ibérica, roasted marcona almonds & salted chilli paste

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ibérico pigs roam free for a large part of their lives, feeding on acorns that have fallen from oak trees in dehesas (pastures). This diet, combined with the natural exercise they get from being free to move wherever they wish, creates a truly unique flavour profile. If you have never tried Ibérico ham, find your nearest Spanish retailer and buy some immediately. Its flavour is astonishing. The presa cut comes from the end of the loin of the pig, next to the neck. Unlike most pork dishes, you want to serve it medium rare – due to the nature of the pig and the life it leads, this is totally safe.

Ingredients

Quantity Ingredient
500g presa iberica
1 tablespoon rapeseed oil
sea salt
3 garlic cloves, crushed
1 teaspoon butter
100ml veal stock or beef stock

To serve

Quantity Ingredient
8 tostadas
handful mustard greens, blanched in boiling water for 2 minutes and cooled in ice-cold water
Salted chilli paste, to taste
100g marcona almonds, roasted in a dry pan for 5 minutes and split in half
1 teaspoon extra-virgin olive oil
handful coriander sprigs, to serve

Method

  1. Put a cast-iron frying pan on a medium heat. Rub the presa ibérica with a thin layer of oil and salt. When the pan is hot, add the presa and the garlic. Cook for 3–4 minutes, then flip. Cook for another 3 minutes, basting with any juices that have run out of the meat. If you have a temperature probe, you need to test the meat after about 5 minutes of cooking – when it reaches around 55°C, take it off the heat and let it rest for 3–4 minutes. If you don’t have a probe, hold your thumb to your middle finger and feel the area underneath your thumb – if the presa feels this tender, it’s medium rare.
  2. Remove the pork to a board and add the butter and 4 tablespoons of the veal stock to the pan. Cook for a further 3 minutes.
  3. To assemble the dish, place 2 tostadas on each plate, followed by the mustard greens and a teaspoon of the salted chilli paste. Slice the presa at an angle into 5mm (¼ inch) slices and place on top of the mustard greens. Sprinkle the toasted almonds over, with a drizzle of olive oil, a spoonful of the reduced veal stock from the pan and a scattering of coriander.
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