Presa de pork Iberico de Bellota marinated in miso and sake sauce

4 people

  • 500g of presa de iberico
  • 100g of white miso
  • 50g sake lees
  • 12 pieces of mini artichokes
  • 300ml white poultry stock
  • Salt and pepper
  • Tomato and chili pepper condiment
  • 500g of vine tomatoes
  • 50g shallots
  • 5g garlic
  • 100g chilli jelly
  • 0.5g cumin powder
  • 0.5g cardamom powder
  • Olive oil
  • Salt and pepper
  • Allied curly mustard sprout

Preparation of the pork:

  • Remove the presa de iberico and palpate the rounded shape.
  • Mix the miso and sake, pour the marinade over the iberico press.
  • Put under vacuum to marinate for 1 day.

Mini artichokes :

  • Turn the artichokes and cook them in the chicken broth.

Preparation of condiments:

  • Seed the tomatoes and cut them into small pieces.
  • Mince the shallots and garlic, cook them in olive oil very gently. Add the crushed tomatoes, chili jelly and spices. Cook for 10m. Mix and sift.


  • Grill some presa de iberico on bincyo charcoal.
  • Finish with a medium baking.
  • Mix the mini artichokes in olive oil.
  • Strain the pork and artichokes, point the tomato pepper condiment, then add the allies and mustard sprouts.