Seared Iberian Pork with Piquillo Pepper Sauce and Crispy Potatoes

Ingredients

• Iberian pork shoulder steaks600g
• smoked paprika (pimentón)1 tbsp
• garlic cloves4 cloves
• extra virgin olive oil80ml
• piquillo peppers (jarred)200g
• raw almonds30g
• dry sherry (amontillado)100ml
• chicken stock150ml
• floury potatoes (e.g., Maris Piper)500g
• fresh thyme leaves1 tsp
• sea salt flakesto taste
• black pepperto taste
• flat-leaf parsley, chopped2 tbsp

Directions

1. 1

   Bring the pork steaks to room temperature, then season generously with salt, black pepper, and half the smoked paprika. Let them rest for 15 minutes while you prepare the potatoes.

2. 2

   Peel the potatoes and cut them into 1.5cm cubes. Toss with 2 tbsp olive oil, a pinch of salt, and the thyme leaves. Spread on a baking tray and roast at 200°C (400°F) for 30 minutes, turning once, until golden and crispy.

3. 3

   While the potatoes roast, make the sauce. In a pan over medium heat, add 1 tbsp olive oil and toast the almonds until fragrant (about 2 minutes). Add the piquillo peppers (drained) and 2 garlic cloves (smashed). Cook for 2 minutes, then pour in the sherry and let it bubble for 1 minute. Transfer to a blender, add the chicken stock, and blitz until smooth. Return to the pan and keep warm.

4. 4

   Heat the remaining olive oil in a heavy cast-iron skillet over high heat. Pat the pork dry, then sear for 3–4 minutes per side until a deep crust forms. Reduce heat to medium, add the remaining garlic cloves (sliced) and the rest of the pimentón, and cook for 1 more minute. Let the pork rest for 5 minutes.

5. 5

   Slice the pork against the grain into thick strips. Spoon the warm piquillo sauce onto each plate, top with the sliced pork, and arrange the crispy potatoes alongside. Garnish with fresh parsley and a final drizzle of olive oil. Serve immediately with crusty bread to soak up every drop.