Directions

Ibérico Presa

1. Lightly oil the pork on both sides and place on a very hot griddle pan.

2. Cook for 3 minutes, then flip over and cook for another 3 minutes.

3. Ibérico pork can be served pink. However, if you prefer it well-done cook it for a couple more minutes on each side.

Piquillo Pepper Aioli

1. Add piquillo peppers, salt and pepper into a blender and blend for about a minute.

2. In a separate bowl add olive oil, garlic, egg and blend from the bottom up allowing the mixture to thicken.

3. Add the red pepper purée to this mixture and blend once again.

4. (If you’d like to keep this in the fridge for a few days, add a few drops of lemon, which helps preserve the aioli)

Chimichurri

1. Add equal amounts of chimichurri dry mix, vinegar, oil and water to a bowl and mix until combined.

Plating up

1. Slice the pork and place on a plate.

2. Drizzle the chimichurri on top of the pork.

3. Add the aioli on the side.