Ingredients
- 3 clove garlic
- 1/2 teaspoon sea salt
- 1 cup well-packed cilantro leaves or parsley leaves chopped
- 1/2 teaspoon cumin seeds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Sherry vinegar
- 1/2-3/4 pound presa Ibérico de Bellota or pork shoulder steak
- 1 tablespoon vegetable oil if cooking indoors
- 4-5 fresh rosemary sprigs
- Flaky sea salt like Maldon
- Confit piquillo peppers recipe below
- Pan con tomate recipe below
Presa Ibérico
- To make mojo verde, use mortar and pestle to grind garlic and salt into smooth paste. Add cilantro/parsley and cumin seeds, and continue to grind. Slowly pour in olive oil while grinding. Add Sherry vinegar and 1 teaspoon cold water. Combine well. Cover and refrigerate for 1 hour.
- If using grill, set to high heat. Add rosemary sprigs to fire, and cook presa Ibérico de Bellota for 4–5 minutes on each side, or until internal temperature is 130˚F for medium-rare. Rest meat for 5 minutes, then sprinkle with flaky sea salt.
- If cooking indoors, heat oven to 450˚F. In large cast-iron pan on stovetop over high heat, warm 1 tablespoon vegetable oil. Sear presa for approximately 2 minutes on each side. Place rosemary sprigs on presa, and transfer pan to oven. Cook for 5–7 minutes, or until internal temperature is 130˚F for medium-rare. Rest meat for 5 minutes, then sprinkle with flaky sea salt.
- Divide presa between two plates. Serve with mojo verde, peppers and pan con tomate. Serves 2.
Confit Piquillo Peppers
- Heat oven to 250˚F. Put 5 piquillo peppers (fresh or canned), 1 teaspoon sugar and 2 tablespoons cold water in blender, and purée. Cover bottom of 8-inch ceramic baking dish with purée. Place 20 piquillo peppers (or remainder of can) atop purée in single layer. Season with salt, and add 2 smashed cloves garlic. Pour 1 cup extra-virgin olive oil on top to submerge peppers. Cover with lid or aluminum foil.
- Bake for 1½–2 hours, or until soft. Remove from oven, and let peppers cool to room temperature. This can be done 24 hours in advance. Use tongs to remove peppers from oil, and serve. Save leftover oil for other uses, if you like.
Pan con Tomate
- Cut 1 large, ripe tomato in half, and grate cut sides on box grater. Discard skins. Add 2 tablespoons extra-virgin olive oil to tomato. Season with kosher salt, to taste. Toast or grill 2 slices bread, like baguette or ciabatta. Spoon tomato over toast, then drizzle with more olive oil, if desired. Sprinkle with flaky sea salt, like Maldon.
