Preparing Iberico Pork Presa from frozen is easier than you might think! First off, Presa is a beautiful cut from the shoulder or neck of the Iberian pig, prized for its marbling, tenderness, and deep flavour.
Step-by-Step: Defrost and Cook Your Presa
1. Defrosting:
• Start by taking the frozen 1.5 kg Iberico pork presa out of the freezer.
• Place it in the fridge for 24 hours to defrost slowly (this preserves the texture and flavour). If you’re in a hurry, you can defrost it in cold water (in a sealed bag), changing the water every 30 minutes. Do not use hot water to avoid uneven defrosting.
2. Pat Dry:
• Once thawed, pat the meat dry with a paper towel to remove excess moisture. This will help achieve a better sear when cooking.
3. Seasoning:
• Generously season the presa with salt, pepper, and optionally, a touch of smoked paprika or garlic powder for an extra layer of flavour.
4. Heat Options:
• Stovetop/Grill Pan:
Heat a heavy skillet or grill pan to medium-high heat. Add a bit of olive oil and sear the presa for 4-5 minutes on each side to develop a nice crust.
• Grill:
Preheat your grill to medium-high. Sear the presa directly over the heat for 4-5 minutes per side, then move it to indirect heat to cook through.
• Oven Finish:
For an even cook, especially if the presa is thicker, after searing on the stovetop or grill, transfer it to an oven preheated to 180°C for another 10-15 minutes until it reaches an internal temperature of 60°C for medium-rare.
5. Resting:
• Let the meat rest for 5-10 minutes after cooking. This helps the juices redistribute, making your pork juicy and tender.
Simple Presa Recipe: Presa Iberica with Garlic-Rosemary Potatoes
Ingredients:
• 1.5 kg Iberico pork presa
• 2 sprigs fresh rosemary
• 3 garlic cloves, minced
• Olive oil
• Salt and pepper
• 500 g baby potatoes
• 1 tsp smoked paprika
Instructions:
1. Season the Presa: Rub the pork presa with olive oil, salt, pepper, and smoked paprika.
2. Prepare the Potatoes: Boil the baby potatoes for 10 minutes until tender but firm. Drain and toss with olive oil, minced garlic, chopped rosemary, salt, and pepper.
3. Sear the Presa: Heat a grill pan or skillet over medium-high heat. Sear the presa for 4-5 minutes on each side until well browned.
4. Roast Together:
Preheat your oven to 180°C. Transfer the seared presa to a baking dish along with the seasoned potatoes. Roast for 10-15 minutes until the pork reaches your preferred doneness (60°C for medium-rare).
5. Rest and Serve:
Let the pork rest for 5-10 minutes before slicing. Serve with the crispy garlic-rosemary potatoes for a deliciously simple, rustic meal!
