Spanish Iberico Presa (Shoulder Loin)

Looks similar to beef in terms of color with similar way of eating. Can taste at medium.

1. Pork chop – cut into 3/4 to 1 inch

2. Adequate amount of sea salt

1. After thawing, dry the loin with kitchen paper. Leave it at room temperature for half an hour, add a teaspoon of olive oil and mix well

2. Pan-fry without oil and fry all sides with medium heat.

3. First fry the first side, pour the sea salt, fry till golden brown; repeat this on the other side.

4. Slightly fry the flanks of both sides and pick the meat up

5. Preheat the oven to 180 ° C

6. Bake the meat in the oven for 2 – 3 minutes.

7. After picking up, put the meat on warm foil paper for 5 minutes.

8. Serve the dish.

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