A classic Spanish dish featuring a prized cut of Iberian pork seared then roasted in the oven, served over a meltingly tender bed of sliced potatoes slow-cooked with olive oil, onions, and white wine.
Ingredients
- 800 g Iberian pork presa
- 800 g Agria potatoes (or Yukon Gold)
- 2 pieces yellow onions
- 5 cloves garlic cloves
- 4 tbsp extra-virgin olive oil
- 15 cl dry white wine
- 2 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 tsp fine salt
- 2 pinches freshly ground black pepper
- 1 tsp flaky sea salt
Method
- Preheat your oven to 375 °F (190 °C) in convection mode. Remove the Iberian pork presa from the refrigerator at least thirty minutes beforehand to bring it to room temperature.
- Peel the potatoes and cut them into slices about a quarter-inch (half a centimeter) thick. Peel the yellow onions and slice them into thin strips. Peel the garlic cloves and gently crush them with the flat side of a knife blade.
- In a large earthenware or ceramic roasting dish, arrange the potato slices, alternating them with the onion strips and crushed garlic cloves. Drizzle generously with extra-virgin olive oil, season with fine salt and ground black pepper, and strip the leaves from one sprig of thyme and one sprig of rosemary over the top.
- Pour the dry white wine into the bottom of the dish to provide fragrant moisture. Bake for twenty-five minutes, until the potatoes begin to turn tender when pierced with the tip of a knife and the onions are translucent and lightly golden.
- Meanwhile, heat a heavy skillet over very high heat without any added fat. Pat the surface of the Iberian pork presa dry with paper towels, then place it in the hot pan. Sear vigorously for two minutes on each side to develop a deeply browned, caramelized crust as its natural fat renders.
- Carefully take the baking dish out of the oven. Set the seared presa in the center, right on top of the bed of potatoes and onions, then pour any pan drippings over the meat. Scatter the remaining thyme and rosemary sprigs over top.
- Return to the oven at 375 °F (190 °C) for about twelve minutes, until the internal temperature reaches 136 to 140 °F (58 to 60 °C) to keep the meat tender and rosy pink.
- Remove the dish from the oven, transfer the presa to a cutting board, and tent it loosely with parchment paper. Let the meat rest for six minutes to allow the juices to redistribute through the fibers.
- Carve the presa into even slices on a slight diagonal. On each plate, arrange a generous mound of the tender potatoes and melting onions, top with the sliced presa, spoon over the reduced pan juices, and finish with a pinch of flaky sea salt over the meat.
Nutrition
Per serving
- Energy
- 722.6 kcal
- Protein
- 40.38 g
- Carbohydrate
- 37.83 g
- Fat
- 43.26 g
- Fibre
- 4.52 g
- Calcium
- 36.61 mg
- Iron
- 1.75 mg
- Magnesium
- 13.35 mg
