Iberico Presa with Mojo Rojo

Sarah Mickey General

Iberico Presa with Mojo Rojo

Makes 4 Servings
  • 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



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.

After garlic has marinated in the vinegar, add the peppers and the spices and stir until well combined.

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.

Season to taste with salt.

Dry any surface moisture from the pork & cut it against the grain into 1” thick steaks. Season each steak on both sides with salt.

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.

Remove the pork from the pan and let it rest, loosely covered with foil, for ten minutes.

After Resting, slice the pork and drizzle with the mojo rojo.