Iberico Pork Shoulder Orange Peppers Boquerones

Iberico Pork w/ Orange, Peppers and Vinaigrette

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Iberico Shoulder Steak with Grilled Orange, Peppers & Boquerones Vinaigrette

Makes 4-6 Servings
wine WINE PAIRING
Garnacha

A fruity, citrusy, savory blend of bell peppers, oranges & boquerones (Spanish white anchovy fillets) helps balance the intense rich, buttery-ness of delectable Iberico pork in this summery dish.

Iberico Pork w/ Orange, Peppers and Vinaigrette
INGREDIENTS

DIRECTIONS

1

Make the Vinaigrette: Combine all vinaigrette ingredients, except the oil, in a blender & blend until smooth. Continue to blend while pouring in the olive oil in a thin, steady stream.  Once a smooth dressing forms, pour the dressing into a bowl for later use.
2

Grill the bell peppers on a hot, oiled grill over high heat, until charred on all sides.
3

Grill the orange slices until they’re well caramelized on both sides.
4

Season the shoulder steak liberally with salt, then sear it on the grill to your preferred doneness (the Spanish traditionally cook Iberico to medium-rare, about 135°F, but the USDA recommends all pork be cooked to an internal temperature of 145°F for safety).
5

Move the pork to a clean plate and loosely cover it with foil. Let it rest for 15 minutes before slicing.
6

Scrape the skin off of the peppers and slice them into thin strips (batonnet).
7

Thinly slice the presa shoulder steak against the grain.
8

Lay slices of the iberico out on a plate with the grilled citrus rounds, pepper strips, boquerones, supremes & crushed pistachios.
9

Drizzle the plate with some of the vinaigrette.

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