Raised in natural settings, Iberico pork is native to the hilly regions of Spain and Portugal. The lineage of this species of pig can be traced back at least 12,000 years. These pigs live the life, free range and finished on a diet of acorns giving them the qualities of wagyu beef, in pork form. The pressa cut comes from the shoulder area, however, unlike the shoulder or Boston Butt, this cut can be cooked like a steak, benefitting from a good sear. This massively flavorful cut should not be overcooked, only bringing it up to a temperature of between 135°F (57°C) and 140°F (60°C), between medium-rare and medium.
Ingredients:
- 1 Iberico Pork Presa Steak
- Salt and pepper to taste
- 2 tbsp. grainy mustard
- 1/3 cup (79 ml) maple syrup
- 1 clove garlic, minced
Baked Potato Salad
- 1½ lb. (680 g) yellow baby potatoes
- 2 tbsp. oil
- Salt to taste
- 3 slices bacon, cooked crisp, crumbled
- 2 green onions, sliced
- 1 cup (120 g) shredded cheddar cheese
- ¼ cup (59 ml) sour cream
Marinated Cucumbers
- 1 cucumber sliced thin
- ½ onion, sliced thin
- ¼ cup (59 ml) vinegar
- 1 tbsp. soy sauce
- 1 tbsp. grainy mustard
- 2 tbsp. maple syrup
- pinch chili flakes
Sun Tea
- 7 – 8 orange pekoe tea bags
- 2/3 cup (150 g) sugar
- 3 to 6 tbsp. (44 to 89 ml) lemon juice
- 14 ¾ cups (3500 ml) filtered water
- Pinch of baking soda
Method
- Begin by making the sun tea. Place all of the ingredients into a large container, like a jug. Allow the tea to steep in a sunny space for as long as possible – 8+ hours. Remove the tea bags and stir. Then chill until ready to serve.
- Preheat the barbecue to around 350°F (177°C), prepare to use indirect heat by lighting one to two burners side by side, and leaving one to two burners off.
- Season the pork to taste with salt and pepper. Set it aside for the salt to work its magic for a little bit.
- Wash the potatoes and toss with oil, seasoning with salt. Place them into the rotisserie grill basket or onto a stainless steel topper, over direct heat. Cook the potatoes for about 15 minutes before starting the pork.
- While waiting, prepare the pork sauce by combining the mustard, maple syrup and garlic into a heat-safe bowl or pan. Place the bowl or pan over the lit burners on the barbecue.
- Make the marinated cucumbers. Whisk together the vinegar, soy, mustard, and maple syrup. Toss in the sliced cucumber and only as much onion as you want. Season to taste with salt and a pinch of chili flakes.
- Set the pork over the unlit burners and allow it to cook slowly for 15 to 20 minutes, or until an internal temperature of around 120°F (49°C). Remove the Presa from the heat and allow it to rest while you heat your infrared sear station side burner or your main burners to high.
- Sear the pork on all sides until grill marks form, only about 1 minute per side. Check the internal temperature and do not exceed 140°F (60°C).
- Slice the pork and serve with the potatoes and marinated cucumber, family style. Drizzle with a little of the maple mustard sauce.
