Discover our Charcoal-Grilled Iberico Presa recipe, where top-quality Iberico pork meets smoky charcoal flavour. This easy-to-follow recipe will help you create a tender, juicy dish perfect for any occasion.
Serves 4
700 grams Iberico presa (pork shoulder)
2 litres canola oil
400 grams cauliflower
200 grams wild strawberries
200 grams Bokbunja (Korean raspberries)
80 grams sugar
375 grams Bokbunja wine
375 grams cranberry juice
100 grams Bokbunja balsamic
300 grams chicken jus
10 grams Amaranth
1)Prep the Iberico presa and season it with salt.
2)Preheat your convection oven at 75 degrees Celsius. Soak the Iberico presa in a generous amount of canola oil (so the meat is fully submerged in the oil), and bake it in the oven for an hour.
3)Wash the wild strawberries and Bokbunja. Put the sugar, wild strawberries, and half of the Bokbunja into the sauce pot. Boil them down until thick and syrupy, and add the remaining Bokbunja at the last minute.
4)Put the Bokbunja wine ad cranberry juice into another pot. Boil the mixture until it reduces to one third. Mix the chicken jus, and add the Bokbunja balsamic at the end.
5)Take the Iberico presa out of the oven, and infuse it with charcoal aromas.
6)Wash and drain the cauliflower, and cut it into bite-sized pieces. Fry them in oil at 170 degrees Celsius until golden.
7)Cut the Iberico presa into two pieces and put them onto the plate. Add the fried cauliflower pieces and garnish with the wild strawberry and Bokbunja compote and Amaranth leaves. Drizzle the sauce to finish off the dish.