Iberico Presa with Mojo Rojo

Zach Walker General

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.
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.