Dinner
Presa de Cerdo Ibérico with Charred Rocoto Purée, Crispy Maíz Tostado & Black Garlic Oil
A thick-cut presa (pork shoulder steak) seared until deeply caramelized, finished with clarified butter and thyme, served atop a silky charred Rocoto chile purée. Garnished with toasted corn kernels, crispy rendered lardo, black garlic emulsion drizzled in threads, and finished with smoked sea salt and fresh cilantro oil.
600cal per serving
38gprotein
52gcarbs
22gfat
25min prep 55min cook 2serves
≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Instant Pot Chicken Recipe 20 min
- Grilled Shrimp Recipe 21 min
- Lamb Chops Recipe 22 min
- Roast Leg of Lamb Recipe 105 min
- Lamb Kebabs Recipe 390 min
- Air Fryer Chicken Breast Recipe 20 min
- Grilled Steak Recipe 25 min
- High Protein Breakfast Recipe 13 min
More recipes using pork · avocado
Cook these next
They reuse what this recipe already has you buying.
Seared Pork Tenderloin with Charred Corn and Black Bean Salad
Lunch · 956 cal
Pork Tenderloin Salad with Charred Corn, Black Beans & Lime Vinaigrette
Lunch · 809 cal
Presa de Cerdo Ibérico con Mojo Rojo de Pimiento Asado y Maíz Confitado
Dinner · 600 cal
Smoked BBQ Short Rib with Charred Corn Polenta & Green Tomato Relish
Dinner · 729 cal
Jerk-Spiced Pork Tenderloin with Charred Pineapple & Cilantro-Lime Rice
Dinner · 742 cal
Pork Carnitas with Charred Pineapple & Crispy Tortilla
Dinner · 600 cal
