Marinated Presa Ibérica with Walnuts | Gourmet Spanish Pork Made Simple
This recipe features juicy presa ibérica pork marinated in a blend of dark soy sauce, honey, paprika, and olive oil, then seared to perfection and topped with crunchy walnuts for the perfect balance of sweet, savory, and nutty flavors.
Equipment
- large bowl
- Wooden cutting board
- Chef knife
- Cooking Tongs
- Large skillet or pan
Ingredients
- 2 pieces of presa ibérica around 500g
- ¼ cup Dark Soy Sauce
- 60 ml Pedro Ximénez sherry optional
- 2 Tbsp Honey
- Extra Virgin Olive Oil
- 1 tsp Sweet smoked paprika
- 1 tsp Dried ñora pepper flakes
- Salt and Pepper to taste
- A few walnuts loosely chopped
Instructions
Step 1 - Marinate Pork
- Combine the soy sauce, honey, paprika, Ñora peppers flakes, and olive oil in a large bowl. If using, add the Pedro Ximénez sherry.¼ cup Dark Soy Sauce, 60 ml Pedro Ximénez sherry, 2 Tbsp Honey, Extra Virgin Olive Oil, 1 tsp Sweet smoked paprika, 1 tsp Dried ñora pepper flakes
- Mix well until the honey has combined with the soy and made a rich, slightly syrup-like sauce.
- Check flavoring and season to taste with salt and pepper. Note: Add more honey if you prefer a sweeter-flavored marinade.Salt and Pepper
- Add the pork and rotate in the marinade so each piece is evenly covered.2 pieces of presa ibérica
- Cover bowl with kitchen wrap and refrigerate for at least 2 hours (or overnight for best results).
Step 2 - Pan Fry pork
- Add a splash of olive oil to a pan on medium-high heat.
- Add each pork fillet and cook for around 2-3 minutes per side (around 10-12 minutes in total for medium-rare).
- Set cooked pork aside to rest for 2-3 minutes.
- Meanwhile, loosely chop a few walnuts and set aside.A few walnuts
Step 3 - garnish and serve
- Lay a bed of greens on a serving plate.
- Slice the cooked pork into bite-sized slices and add to the serving plate.
- Drizzle with some more soy sauce and garnish with a few chopped walnuts.
Notes
Chef’s Tips for the Perfect Marinated Presa Ibérica with Walnuts
- Marinate Overnight for Maximum Flavor – While 2 hours works well, letting the presa ibérica soak in the marinade overnight enhances its tenderness and allows the smoky-sweet flavors to fully penetrate the meat.
- Cook to Medium-Rare – This cut of Iberian pork is best enjoyed medium-rare to medium (about 58–62°C / 136–144°F internal temperature). Overcooking can dry it out, so use a meat thermometer for precision.
- Toast Your walnutss – Lightly toasting the walnuts before chopping brings out their natural oils and intensifies the nutty aroma, adding a gourmet touch to the dish.
- Pair with Spanish Wine – For the ultimate dining experience, serve your Marinated Presa Ibérica with Walnuts with a bold Rioja or Ribera del Duero. The robust red wine complements the richness of the pork beautifully.