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    Presa Iberica, Spanish Iberica ham recipe Recipes, Spanish Meat Recipes, Tapas Recipes Presa Iberica with Mojo Rojo Sauce 5 1 5 0

    Presa Iberica with Mojo Rojo Sauce

    • Serves 2 people
    • Complexity Easy
    Prep time
    15 mins
    Cook time
    10 mins
    Total time
    25 mins
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    • 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


    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.


    1. Pre-heat your grill.
    2. 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.
    3. 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.
    4. 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.

    Shop Ingredients

    Argueso Sherry Vinegar


    Presa Iberica 1.2Kg


    Enate Chardonnay Barrel Aged 2022


    Añana Salt Flakes


    El Angel Smoked Paprika Dulce Can


    Hacienda Ipora Seleccion Familiar


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