A Birthday Feast of Presa Ibérico with Mojo Verde, Confit Piquillo Peppers and Pan con Tomate

Belatedly celebrating our resident sous-chef's birthday this past weekend, with his much younger twin, as has become the custom, a Spanish feast was laid out for grazing through the evening along with a lovely bottle of 2014 Teso La Monja Victorino from the Toro region (amongst other reds that night 🥴). The meal was only slightly adapted from José Andres' recipe from Wine Enthusiast.

The Mojo Verde sauce was made using cilantro instead of parsley, and the toast for the pan con tomate was rubbed with raw garlic prior to topping with the grated tomato, olive oil and Maldon Salt. Other sides included anchovy stuffed olives, roasted red onions from Sassafras Creek Farm and grilled asparagus with aioli.

If you have never tried Spanish Ibéric pork from the black hoofed pigs, I highly recommend treating yourself at least once in a lifetime. The colour of the meat is incredible and the flavour is extraordinary.

Carving the pork shoulder fresh off the grill (internal temp of 130°F after resting 5 minutes)

Piquillos, onions and asparagus