John Myers
Iberian Pork Presa with Potatoes and Peppers
The perfect iberian pork presa with potatoes and peppers recipe with a picture and simple step-by-step instructions.
- 220 g Jacket potatoes, cooled, peeled, diced
- 250 g Presa (shoulder) of Iberian pork
- 60 g Vegetable onion rings
- 2 Pc. Red pointed peppers, peeled, pitted, cut into strips
- 1 Pc. Garlic cloves chopped
- 0,5 Bd Fresh thyme, roughly chopped
- Salt
- Black pepper from the mill
- Extra virgin olive oil
- Roast the paprika in the oven under the grill or on a grill until the skin starts to blister. Cover with a damp kitchen towel and then peel, core and cut into strips. Also cut the presa into strips.
- Heat the olive oil in a pan. Fry the potato cubes all around until golden brown. Add the meat and also fry. Mix in the onion rings. Swing everything together well. Fold in the pepper strips and thyme. Season with salt and pepper. Arrange on small plates and serve as a tapa with a baguette slice.
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