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Your support makes all the difference.Presa is a fantastic cut at the end of the pork loin next to the neck. I must say that the flavour and texture of this cut is second to none and just needs a simple grilling or even barbecuing.
800g or so of presa
Salt and freshly ground black pepper
A little vegetable or corn oil for brushing
1 bulb of fennel, quartered and finely shredded
½tbsp sherry vinegar
1tbsp olive oil
For the romesco sauce
2 cloves of garlic, peeled and roughly chopped
1 small slice of bread, cut into rough cubes
2-3tbsp olive oil
60g whole blanched almonds, lightly toasted
1 small dried red chilli (preferably guindilla), soaked for an hour in warm water
2 piquillo peppers or 1 small red pepper, roasted, peeled and seeded
½tbsp sherry vinegar
1tsp tomato purée
A good pinch of smoked Spanish pimenton
Salt and freshly ground black pepper
First make the romesco sauce: heat the olive oil in a heavy-based frying pan and then fry the garlic and bread briefly for approximately 2-3 minutes.
Next, transfer to a food processor with the other ingredients for the sauce and coarsely blend; season to taste. Toss the fennel in the vinegar and oil and season.
Preheat a ribbed griddle or heavy frying pan, season the pork, lightly oil the pan and cook the pork for 6-7 minutes on each side, depending on the thickness, keeping it a little pink.
Leave to rest on a plate for a few minutes then cut into ½-1cm-thick slices and arrange on serving plates with a pile of the fennel and a spoonful of the sauce.
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