Presa ibérica, roasted marcona almonds & salted chilli paste

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.