Presa Iberica, Spanish Iberica ham recipe Recipes, Spanish Meat Recipes, Tapas Recipes Presa Iberica with Mojo Rojo Sauce https://youtu.be/Q7BExmeoRYU https://www.youtube.com/embed/Q7BExmeoRYU?rel=0 5 1 5 0

Presa Iberica with Mojo Rojo Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Mojo is a Spanish cold sauce which originated in the Canary Islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde). The classic way of serving mojo rojo sauce is with Canarian wrinkly potatoes but this sauce also works really well with grilled meats, whilst mojo verde tends to work better with fish dishes. The basic ingredients of mojo rojo sauce are olive oil, salt, water, local red chilli varieties, garlic, Spanish paprika, cumin and other spices. This recipe is really easy to make, the mojo rojo sauce can be made in advance, so you only need to fry the presa ibérica and serve it with the sauce. A creamy style white wine such as a Chardonnay will complement this dish really well.

25 mins

2 people

Ingredients
Method

500g presa ibérica, trimmed and all sinew removed
3 garlic cloves
8 sprigs of thyme
2 tablespoons of unsalted butter
For the mojo rojo sauce:
2 red peppers, cut into halves lengthways, core and seeds removed
2 garlic cloves, peeled and finely chopped
Half red chilli, finely chopped
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon of sea salt flakes, plus extra to season the presa
100ml extra virgin olive oil, plus extra for cooking
2 tablespoons of sherry vinegar

Pre-heat your grill.
To make the mojo rojo sauce, place the red pepper halves on a tray, drizzle with olive oil and place under a hot grill until the peppers are nicely charred and black all around. Place the peppers in a bowl, cover with cling film and allow to stand for 5 minutes. The traditional way of making mojo rojo is with a pestle and mortar. Start by grinding the chopped garlic, salt and chilli until you get a soft paste. Add the smoked paprika and ground cumin and mix well. Peel the roasted peppers and add the flesh to the paste and grind until the paste is well blended. Add the sherry vinegar and while you stir the sauce add the olive oil on a steady stream until the sauce absorbs all the oil. If the sauce is too thick, just add a touch of water to thin it down. It should have the consistency of a pesto sauce.
To cook the presa ibérica, heat 1 tablespoon of oil in a medium sized frying pan and fry the presa for about 4.5 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. Add the garlic cloves, thyme and butter on the last 3 minutes of cooking to baste and flavour the pork. Allow the pork 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 and serve.

Ingredients

500g presa ibérica, trimmed and all sinew removed
3 garlic cloves
8 sprigs of thyme
2 tablespoons of unsalted butter
For the mojo rojo sauce:
2 red peppers, cut into halves lengthways, core and seeds removed
2 garlic cloves, peeled and finely chopped
Half red chilli, finely chopped
1 teaspoon sweet smoked paprika
1 teaspoon ground cumin
1 teaspoon of sea salt flakes, plus extra to season the presa
100ml extra virgin olive oil, plus extra for cooking
2 tablespoons of sherry vinegar

Method

Pre-heat your grill.
To make the mojo rojo sauce, place the red pepper halves on a tray, drizzle with olive oil and place under a hot grill until the peppers are nicely charred and black all around. Place the peppers in a bowl, cover with cling film and allow to stand for 5 minutes. The traditional way of making mojo rojo is with a pestle and mortar. Start by grinding the chopped garlic, salt and chilli until you get a soft paste. Add the smoked paprika and ground cumin and mix well. Peel the roasted peppers and add the flesh to the paste and grind until the paste is well blended. Add the sherry vinegar and while you stir the sauce add the olive oil on a steady stream until the sauce absorbs all the oil. If the sauce is too thick, just add a touch of water to thin it down. It should have the consistency of a pesto sauce.
To cook the presa ibérica, heat 1 tablespoon of oil in a medium sized frying pan and fry the presa for about 4.5 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. Add the garlic cloves, thyme and butter on the last 3 minutes of cooking to baste and flavour the pork. Allow the pork 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 and serve.

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Arturo Sánchez Presa Ibérica de Bellota 0.9Kg

£55.00
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Presa Iberica 1.2Kg

£60.00
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Añana Salt Flakes

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El Angel Smoked Paprika Dulce Can

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Presa Iberica with Mojo Rojo Sauce

Arturo Sánchez Presa Ibérica de Bellota 0.9Kg

Presa Iberica 1.2Kg

Añana Salt Flakes