Iberian pork prey to Pedro Ximénez. Recipe for celebrations

During the montanera season, Iberian pigs are fed on acorns, and this makes their meat infiltrate a fat with a very special flavor. With this delicious meat, I have prepared this recipe for Iberian pork preserves in Pedro Ximénez, an ideal recipe for celebrations and special moments that we have prepared with piquillo peppers as garnish.

The meat has been so rich that although the prey weighed about 800 grams, we have eaten it between my son, my girl and I, and we have been delighted. If you have the chance, this is the best time of year to buy this meat, which you will enjoy in the oven, on the grill or even in rice like the one we made this weekend.

Ingredients

For 3 people
  • Presa (Iberian pork) whole, without fillets 1
  • Piquillo peppers 6
  • Chicken or meat broth 150 ml
  • Peter Jimenez 50 ml

How to make Iberian pork prey with Pedro Ximénez sauce

Difficulty: easy
  • Total time 25 m
  • Elaboration 5m
  • Cooking 20 m
  • Repose 10 m

We let the meat temper out of the fridge for at least an hour, since we are going to cook it very little and we do not want it to be cold inside. We heat a grill or carmel for five minutes, without putting anything inside, so that it reaches a great temperature.

After that time, add a tablespoon of extra virgin olive oil and put the Iberian pork prey to cook over a very high heat, pressing the meat a little against the grill, so that the outside is browned well. It will take about five minutes on each side for the piece to cook. Then, we take it out and reserve it hot so that the juices are distributed well inside.

On the same grill, we break down the juices of the meat with the broth and the Pedro Ximénez wine, letting the sauce reduce to almost caramel. At that time, we reintegrate the prey on the grill and let it cook for one minute on each side, bathing the outside with the juices using a spoon to cause a lacquering effect.

In a frying pan, cook the piquillo peppers leaving them for a couple of minutes on each side and finish them off by adding some fleur de sel crystals. Fillet the meat and serve it, bathing the slices with a few tablespoons of the Pedro Ximénez sauce.

What to accompany the recipe for Iberian pork prey with Pedro Ximénez sauce

This recipe for Iberian pork prey with Pedro Ximénez sauce can be accompanied with the piquillo peppers whose flavor contrasts very well with the sweetness of the sauce, but you can also serve it with a tomato, avocado and basil salad if you fancy something else cool.

Tags:  Desserts Meats And Birds Vegetables And Legumes 

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