Tesajo-Style Iberico Pork Coppa
Tesajo-Style Iberico Pork Coppa
Rated 5.0 stars by 1 users
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
This Tesajo-style Iberico Pork Coppa dish is a bold fusion of tradition and technique — featuring ultra-tender sous vide pork seared to perfection, topped with a fried egg and drizzled in a vibrant homemade tomatillo salsa verde. Served over fluffy Mexican rice and finished with fresh radish, onion, and cilantro, it’s a flavor-packed plate that delivers comfort and complexity in every bite.
Ingredients
-
1 Campo Grande Iberico Pork Coppa
-
Salt
- Freshly ground black pepper
Garlic salt
- 1 large white onion, chopped
- 5–6 tomatillos, husked and halved
1 cup chicken broth
- 2–4 eggs
- 2 cups cooked Mexican rice
- Radishes, thinly sliced
- ½ white onion, finely diced
Fresh cilantro, chopped
For the Pork Tesajo
For the Verde Sauce
To Finish
Directions
Sous Vide the Coppa
Season the Iberico Pork Coppa generously with salt, pepper, and garlic salt. Vacuum seal the coppa and sous vide at 135°F (57°C) for 24 to 48 hours, depending on desired tenderness (longer for ultra-tender, fall-apart texture).
Once done, remove from the water bath and pat dry. Let rest before slicing.
Make the Salsa Verde
In a pot over medium heat, add chopped onion and halved tomatillos. Cover and cook until softened and slightly caramelized, about 10 minutes.
Pour in the chicken broth and bring to a boil. Simmer for a few minutes. Transfer everything to a blender and blend until smooth. Set aside.
Crisp the Pork & Fry Eggs
Slice the sous-vide pork into ½-inch thick slices. Heat a cast iron skillet over medium-high heat and sear the slices until a golden-brown crust forms on both sides. Remove and set aside.
In the same skillet (with some of that pork fat!), crack in your eggs and fry until edges are crispy and yolks are just set.
Plate & Garnish
On each plate, serve a scoop of Mexican rice. Add a few slices of crispy Ibérico Coppa on top. Lay a fried egg over the pork, and drizzle with the warm salsa verde.
Garnish with sliced radish, diced onion, and fresh cilantro.
Recipe Note
If you don’t have a sous vide, slow-roast the seasoned Coppa at 225°F (107°C) until internal temp reaches ~195°F (90°C), then crisp in skillet.