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–+ servings
Servings: 4 servings

Grilled Iberico Presa with puree and pointed cabbage

A delicious dish full of grilled flavor. The hard-grilled pointed cabbage pairs well with a creamy Jerusalem artichoke puree, a tender piece of presa, and a little grilled lemon juice and winter truffle on top.
Author: Per Asmussen
Course: Dinner
Cuisine: Mediterranean Sea
Keyword: Cabbage, Grill, Iberian, Iberian pig, jerusalem artichokes, lemon, Pointed Cabbage, Sauce
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Metric - US Customary

Equipment

  • Deciliter Measure
  • Kitchen Scale
  • Grill
  • Meat Thermometer
  • Cutting Board
  • Pre-Slicing Knife
  • Pot
  • Hob
  • Blender
  • Ovenproof dish
  • Brush

Ingredients

Iberico Presa

  • 1 pcs. Iberico Presa about 700 grams
  • Salt and Pepper
  • Flake Salt

Artichoke Puree

  • 500 gram Jerusalem Artichokes
  • 150 gram Whipping Cream
  • 150 gram Whole Milk
  • 20 gram Butter
  • Salt and Pepper

Grilled scallions

  • 1 pcs. Pointed Cabbage
  • 30 gram Fat melted butter, neutral oil or ghee
  • Salt and Pepper
  • Cayenne Pepper

Sides

  • 1/2 pcs. Lemon
  • 10 gram Truffle can be omitted
  • Fresh thyme

Instructions

Grilled Iberico Presa

  • Season the meat with salt and pepper on both sides.
  • Brown the meat on both sides over the highest possible heat.
  • Remove the meat from the grill and reduce to low heat (if using gas) or place the meat on indirect heat with a meat thermometer in.
  • The meat should reach a core temperature of 57 degrees Celsius (135 degrees Fahrenheit) and be removed from the grill.
  • Let it rest (uncovered) for 5-10 minutes.
  • The meat has muscle fibers in different directions at each end, so be sure to cut across the fibers when slicing. They should be 0.5-1 cm thick.
  • Sprinkle with flaky salt and serve.

Jerusalem Artichoke Puree

  • Pour milk and cream into a pot.
  • Peel the Jerusalem artichokes and cut them into smaller pieces.
  • Place them directly into the pot as you go.
  • Bring the pot to a boil and stir continuously to avoid burning.
  • Reduce the heat and let it simmer for 15-20 minutes, until they are completely tender and can easily be made into a puree.
  • The trick to a successful puree is to ensure the pieces are fully tender and to scoop all the tender pieces directly into your blender without taking any liquid with them.
  • Blend with 1/2 dl of the cooking liquid until completely smooth.
  • Add butter and blend.
  • Add a little more liquid and blend again.
  • Continue until the consistency is sauce-like.
  • Season with salt and pepper.

Grilled Pointed Cabbage

  • Heat the grill to maximum temperature.
  • Cut the pointed cabbage lengthwise, then do it again. You should have 4 even pieces.
  • Place the fat in a small dish large enough to fit a quarter of the pointed cabbage.
  • Add salt, pepper, and cayenne pepper. Be generous with the seasoning, it should be well-distributed. Use a spoon or fork to mix.
  • Dip a piece of pointed cabbage in the fat on both cut sides.
  • Place it directly on the grill and repeat with the remaining pieces.
  • Grill for 5 minutes on each cut side.
  • Brush the outside with the remaining fat.
  • Grill the outside of the pointed cabbage for 3 minutes. At the same time, grill a halved lemon, cut side down.
  • Squeeze the grilled lemon juice over the cabbage pieces before serving.

Serving

  • Serve a couple slices of meat with 2 tablespoons of puree and a quarter of the pointed cabbage.Optionally, grate truffle on top of the puree along with fresh thyme.

Notes

Grilled presa
The meat can be cooked sous vide for 3 hours at 57 degrees Celsius (135 degrees Fahrenheit) and then quickly browned on both sides on a grill/pan.