A recipe from chef Javier De La Hormaza – Presa Iberica With Mojo Rojo Sauce.
400g presa iberica, trimmed and all sinew removed, 8 garlic cloves, peeled and finely chopped, 2 red chilli, seeds removed and finely chopped, 1 teaspoon sweet smoked paprika, 1 teaspoon cumin seeds, 1 teaspoon of sea salt flakes, plus extra to season the presa, 15 tablespoons of extra virgin olive oil, plus extra for frying, 4 tablespoons of sherry vinegar
Start by making the mojo rojo sauce. The traditional way of making this sauce is with a pestle and mortar. Start by toasting the cumin seeds in a dry pan, on a medium heat for 30 seconds. Make sure you toss them around, to prevent them from burning. Grind them in the mortar until you have a fine powder, add the garlic cloves, chopped chilli and salt and continue grinding until all the ingredients bind into a soft paste. Add the smoked paprika, and then slowly add the oil and vinegar while you stir it all into a thick paste. If the paste is too thick, just use a touch of water to thin it down. It should have the consistency of pesto sauce. Set aside.
To cook the presa iberica, heat 1 tablespoon of oil in a medium sized frying pan and fry the presa for about 5 minutes on each side. You might need to turn it on its side, if the piece is too thick. Presa should be served medium rare. Once cooked, allow the piece to rest for 2 minutes on a wooden board before slicing.
To serve the dish, spoon the sauce on a warm plate, slice the presa into thick slices and place them on top of the sauce. Season the presa slices with salt flakes, drizzle the dish with good quality extra virgin olive oil and serve.