Jaime Imbusch

Raw pork has always been something we shouldn’t eat. But this is Iberian pork. It should be treated more like fillet steak and today I have a beautiful piece of jabugo presa that were slicing raw and making into tartare along with the Andalusian soup ajo blanco which translates as white garlic. It’s creamy and delicious and you can make it in less than a minute.
Served with olive oil cracker for some crunch. These ones had anis in which surprisingly worked really well but anything for some crunch will do.

The classic is white wine and shallots. But this Spanish remix takes it the but further with criollo sausage and sobrasada.
You can always add a touch on tomato paste to thinken the sauce for extra mopage.

The Chimichurri’s playing a loose interpretation here.

Acid. Fat. Parsley

It’s close enough.

And the charred leeks and grapes give it its own levels of depth and sweetness.

It works well with with the presa ibérica be ause the meat is already sweet, already a bit fatty.

Presa like this is worth trying. And I wouldn’t cook it well done unless that’s your thing.

As a side for a steak or Iberian pork this one is a winner. The black garlic puree works for the base with the pan fried mushrooms. Let the juices seep out and when served break the yolk and mix. It causes a light emulsion creating a tasty coating for your mushrooms. I used a hard cured sheep’s cheese but anything hard that can be done on a microplane will work.

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