Confit Iberian Presa Salad
Just like cheek, pluma, or secreto from Iberian pork, there are other cuts of this animal that have been 'rediscovered' in recent years, and haute cuisine, in search of quality raw materials at low cost, has contributed to elevating their value in current gastronomy.
The Iberian pork presa is a piece that has quite a bit of intramuscular fat, which contributes to it being a juicy and flavorful meat, and despite the Iberian pig having a higher proportion of fat than the white pig, it is better regarded for our health.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 2 pork, Iberian (presa)
- 1 liter extra virgin olive oil
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- ground black peppers
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- zest, from 1 lemon
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- 4 tablespoons vinegar, of Modena
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- 1 tablespoon chives, chopped
- 1 package cherry tomato
- 70 grams brown sugar
- syrup, Pedro Ximenez
- 200 milliliters wine, sweet Pedro Ximenez
- 200 grams granulated sugar
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- raspberries, fresh
- sprigs chives, (for decoration)
Preparation
30 mins
1h
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- First, we prepare the confit presa. To do this, we cut the meat into two pieces and heat a tall pot with a little olive oil and sear them over high heat. When golden, we remove from the heat. If the pot is oven-safe, we keep the meat in that container to transfer it to the oven later. If not, we transfer the meat to a baking tray.
- We cover it with oil and add two unpeeled garlic cloves, crushed with the help of a thick-handled knife or a mortar. We include some black peppercorns, the peel of a lemon, cinnamon sticks, and a little salt. We cover well with a liter of extra virgin olive oil.
- We bake at 100 ºC with the heating element on the top and bottom for one hour at medium height.
- Next, we wash the lettuce leaves and chop them. We set aside.
- To prepare the vinaigrette, we mix olive oil and balsamic vinegar. We emulsify with the help of a fork. We add a little chopped chives and a little salt. We mix and set aside.
- Next, we prepare the sweet tomatoes. To do this, we place a pan over the heat with a little olive oil. We sear the cherry tomatoes and add brown sugar and white sugar. When they start to caramelize, we add a splash of Pedro Ximénez wine. We lower the heat a bit and let it sauté until the sugar has melted and the tomatoes are caramelized.
- Finally, on a bed of the reserved lettuce leaves, we dress with the vinaigrette and place the sliced presas on top. We distribute the tomatoes, sprinkling raspberries and a few sprigs of chives on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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