Ibérico Presa Pork, Aioli and Chimichurri

Ingredients

• Iberico fillets, presa or solomillo
• Paprika 1/2tsp
• Dried oregano ½ tsp
• Cumin - pinch
• Garlic minced 1tsp
• Garlic dip
• 3 cloves
• Mayonnaise/Crème Fraiche
• Chimichurri
• 50ml olive oil, 2 tbsp red wine vinegar, 1/4 cup finely chopped parsley, 1-2 cloves garlic finely chopped, 1 small red chilies deseeded and finely chopped, 3/4 tsp oregano

Method

1. 1Marinate the pork fillet with all the spices and garlic, 1 tbsp oil and a pinch of salt, and chill for at least 2 hours, or overnight.
2. 2Garlic dip – roast 3 cloves and oil, packaged in foil for 20mins. Once cool, mash and mix with 1tsp of mayo and 1 of crème fraiche
3. 3Chimichurri – chop everything first – parsley, chilli, garlic, oregano if fresh. Add to oil and vinegar - starting with a small amount of garlic and chilli. Seasons. Allow to sit for at least 10mins – or a couple of hours if you can. (24 hours is fine)
4. 4Sauces – Cotswold gold do a good Béarnaise. Or make mushroom, shallot & mustard.
5. 5Alts
6. 6Stuffed fillet – stuff with roasted shallots (30mins, roll in balsamic and sage). Season, tie, sear and roast.
7. 7For solomillo - Sear for 1 min each side and put in a 200 oven for 6mins.
8. 8For Presa – 3mins each side in the pan until coloured and crispy.
9. 9For fillet - Sear till coloured (10mins) - roast 200 oven for 20-25mins.