Confit Iberian Presa Salad

Name: Confit Iberian Presa Salad
Prep time: 90 min
Cook time: 60 min
Yield: 6
Cuisine: Mediterránea
Ingredients: 2 pork, Iberian (presa); 1 liter extra virgin olive oil; salt; ground black peppers; 2 cloves garlic; 2 sticks cinnamon; zest, from 1 lemon; 1/2 lettuce, oak leaf; 1/2 mixed lettuce, lollo rosso; 4 tablespoons vinegar, of Modena; 6 tablespoons vegetable oil, for confiting (the one for the presas); 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; salt; raspberries, fresh; sprigs chives, (for decoration)

Juan Manuel Pardo García

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

Published: 01-07-2015

Preparation

30 mins

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.