THE ULTIMATE GUIDE TO A LUXURIOUS AND TENDER IBERICO PRESA COOKED TO PERFECTION

Sous vide Iberico presa is an indulgent dish that guarantees perfectly cooked meat with a juicy and tender texture. Paired with crispy triple-cooked fries, a smooth celeriac purée, and a deep, flavorful red wine sauce, this meal is a true restaurant-quality experience that you can make at home. The sous vide method ensures that the Iberico pork retains its moisture and develops an incredibly rich flavor, while the celeriac purée and sauce add depth and balance.

The Perfectly Cooked Iberico Presa

Iberico presa is one of the most flavorful cuts of pork, known for its marbling and tenderness. To get the best results, the meat is first seared, then vacuum-sealed, and cooked sous vide at 57°C (135°F) for three hours. This process locks in the juices and enhances the natural taste of the meat. After sous vide cooking, the meat is seared again in butter and oil, giving it a crisp and flavorful crust. The juices from the sous vide bag are saved and incorporated into the red wine sauce, intensifying the dish’s overall depth.

Complementing Textures: Crispy Fries and Velvety Purée

No gourmet dish is complete without a well-thought-out side. The triple-cooked fries follow the renowned method developed by chef Heston Blumenthal, ensuring a crispy exterior and a soft interior. The process involves soaking, blanching, freezing, and frying at different temperatures to achieve the ideal crunch. Meanwhile, the celeriac purée brings a silky smooth texture and mild sweetness, perfectly balancing the richness of the meat and sauce.

The Role of Red Wine Sauce

A rich red wine sauce ties all elements together. Made by reducing red wine, port, stock, and aromatics over time, it develops a deep umami flavor. The final touch of cream adds smoothness, and the juices from the sous vide meat enhance the sauce’s complexity. This sauce brings out the best in the Iberico presa, providing a luxurious finish to the dish.

What makes Iberico presa different from regular pork? Can I cook this without a sous vide machine? How do I store and reheat leftovers?

What makes Iberico presa different from regular pork?

Iberico presa comes from the Spanish Iberico pig, known for its marbling and intense flavor. Unlike regular pork, it can be cooked to medium-rare, similar to a good steak, resulting in a juicy and tender texture.

Can I cook this without a sous vide machine?

Yes! If you don’t have a sous vide machine, you can sear the Iberico presa and finish cooking it in the oven at 135°C (275°F) until it reaches an internal temperature of 57°C (135°F). However, the sous vide method provides a more consistent and tender result.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat the meat gently in a low-temperature oven or a pan with butter to avoid drying it out. The fries can be crisped up in the oven, and the purée can be reheated over low heat with a splash of milk or cream.

2025-03-20T18:15:13Z