La Presa de Iberico or how to make a perfect cut of pork

Ingredients (serves 4)

• 1 kg ‘Presa’ de Iberico pork I 1 pinch Flor de sal de Cádiz
• 1 pinch Sarawak black pepper, freshly ground
• 1 tbsp La Catredal de Navarra, Arbequina extra virgin olive oil

Method
The ‘Black Iberian Pig’, is a traditional breed of the domestic pig that is native to the Iberian Peninsula. 100% acorn fed for a distinctive flavour and texture, it is highly recommended to cook no more than medium well, and it’s absolutely safe.

One of the most sought-after cuts is the collar of the Iberico; some says this is the best... and for it, we carefully chose a ‘Flor de sal de Cádiz’, a ‘Virgin Sea Salt’ from the salt pans of coastal Spain, lower in sodium and richer in other minerals for a first massage. Followed by another massage with freshly ground Sarawak pepper from Malaysia, known to be one of the most peppery in the world, with a musky, earthy aroma and a mild flavour.

After resting the meat for at least 30 minutes, a final massage with La Catredal de Navarra, Arbequina extra virgin olive oil, balanced and fruity, it has a wide range of aromas, from the green olive to the mature fruit. The Presa shouldn’t be cooked more than medium and served sliced, accompanied by more of the condiments above and the side dishes you like. We like some flash-roasted little wild mushrooms with it!

About the chef
Executive Chef Francesco Greco

Executive Chef Francesco Greco has been working at Cape Sienna Gourmet Hotel & Villas since 2010, after a career of well over 20 years in well established luxury hotels and restaurants. Italian by birth, but with a truly cosmopolitan heritage, he came to Thailand in 2003 and, after he ‘found’ a wife and three kids, he’s not going back to Italy any more!

PLUM Prime Steakhouse, Cape Sienna Phuket
076 337300
www.capesienna.com