Braised Ibérico Pork Presa Recipe
Braised Ibérico Pork Presa
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Ingredients
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1 Ibérico Pork Presa
1 tsp black pepper
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1 tbsp Tasman Sea Salt Natural Flakes
1 leek, chopped
1 fennel bulb, sliced
1 apple, sliced
1 onion, diced
4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
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1 tsp Wakame Sea Salt
1 cup apple cider
2 cups Chicken Stock
Directions
Heat a Dutch oven over medium-high heat.
Season the Presa steak evenly with black pepper and Tasman Sea Salt. Let it rest for 15 minutes to absorb the seasoning.
Add oil to the Dutch oven. Once you see a thin wisp of white smoke, it's time to cook.
Place the Presa steak in the Dutch oven and sear for 5 minutes on one side. Flip and sear for another 5 minutes on the other side.
Remove the meat and set aside.
In the same Dutch oven, add the leeks, fennel, apple, onion, and garlic.
Allow them to caramelize, stirring occasionally, for 5-8 minutes.
Season the vegetables with Wakame Sea Salt.
Pour in the apple cider and chicken stock to deglaze the pan, scraping up any browned bits.
Stir in the fresh rosemary and thyme.
Return the Presa steak to the Dutch oven, ensuring it’s partially submerged in the liquid.
Bring the liquid to a boil, then reduce the heat to a gentle simmer.
Cover and cook for approximately 2 hours, or until the meat is tender.
Once done, remove the Presa from the pot and let it rest for a few minutes before slicing.
Serve with the braised vegetables and sauce.