Dinner

Presa de Cerdo Ibérico con Mojo Rojo de Pimiento Asado y Maíz Confitado

Name: Presa de Cerdo Ibérico con Mojo Rojo de Pimiento Asado y Maíz Confitado
Prep time: 16 min
Cook time: 36 min
Total time: 52 min
Yield: 2 servings
Ingredients: 2 presa (pork shoulder steak) cuts, 200g each, 4cm thick; 2 large red bell peppers, halved and seeded; 1 dried guajillo chile; 4 cloves garlic; 120 ml Spanish olive oil; 3 tbsp sherry vinegar; 1 tbsp smoked paprika; 200g fresh corn kernels (or frozen, thawed); 3 tbsp unsalted butter; 1 tsp cumin seeds; Sea salt and cracked black pepper; Fresh cilantro for garnish

A thick, marbled cut of presa (Iberian pork shoulder) is seared until the exterior is caramelized and the interior remains pink and tender. It's finished with a vibrant, brick-red mojo made from charred red peppers, guajillo chiles, and toasted garlic—then plated alongside slow-candied corn kernels that burst with butter and sweetness.

892cal per serving 52gprotein 28gcarbs 65gfat 16min prep 36min 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