Grilled Iberian presa and Padrón peppers

Ingredients

• 800 g Iberico pork presa
• 400 g fresh Padrón peppers
• 3 tbsp extra virgin olive oil
• 2 tsp flaky sea salt
• 2 pinches freshly cracked black pepper

Method

1. Remove the Iberico pork presa from the refrigerator 30 minutes in advance to bring it to room temperature, then pat the surface thoroughly dry with paper towels to eliminate any moisture.
2. Preheat a dry cast-iron skillet or plancha over high heat for 5 minutes, until it reaches about 450 °F (230 °C) and is lightly smoking.
3. Rub the Iberico pork presa on all sides with a drizzle of extra virgin olive oil, holding off on the salt for now to keep the juices inside.
4. Place the meat on the screaming hot surface and sear without moving it for 4 minutes, until a deep brown crust forms and releases naturally.
5. Flip the meat to sear the second side for another 4 minutes, basting with the rendered fat, until the internal temperature reaches 130 °F (54 °C) on an instant-read thermometer for a rosy medium-rare.
6. Transfer the pork to a warm cutting board, tent loosely with aluminum foil, and let rest for 8 minutes to relax the fibers and redistribute the juices.
7. In the same skillet over high heat (about 375 °F / 190 °C) with the pan drippings, add the remaining extra virgin olive oil and immediately toss in the dried Padrón peppers.
8. Saute the peppers over high heat for 4 to 5 minutes, tossing constantly, until the skins blister, brown in spots, and turn tender to the touch.
9. Slice the rested Iberico pork presa on a bias into 1/2-inch (1 cm) thick strips, cutting across the grain.
10. Plate the warm, rosy slices of pork alongside the hot blistered peppers immediately, then finish with flaky sea salt and freshly cracked black pepper.

Nutrition

Per serving

Energy

526.1 kcal

Protein

37.53 g

Carbohydrate

5.16 g

Fat

39.76 g

Fibre

2.06 g

Calcium

18.64 mg

Iron

1.17 mg

Magnesium

32.96 mg