by Executive Chef Francesco Greco, PLUM Prime Steakhouse \u2013 Kamala<\/em><\/p>\n At PLUM Prime Steakhouse, Executive Chef Francesco Greco elevates the humble pork cut to artistry. His La Presa de Iberico honours Spain\u2019s prized black Iberian pig \u2014 acorn-fed, richly marbled, and full of character. Each step is about respect for the ingredient: sea salt from C\u00e1diz, Sarawak black pepper, and the gentle finish of Arbequina olive oil.<\/p>\n 1 kg Presa de Iberico pork The Black Iberian Pig is a native breed of Spain\u2019s Iberian Peninsula, known for its deep flavour and buttery texture.<\/p>\n Massage the Presa cut first with Flor de Sal de C\u00e1diz \u2014 a delicate sea salt low in sodium and rich in minerals. Follow with freshly ground Sarawak black pepper, earthy and aromatic.<\/p>\n After resting for at least 30 minutes, finish with a light massage of Arbequina olive oil for a fruity, balanced aroma. Grill or pan-sear gently, cooking only to medium for the best tenderness. Slice thinly and serve with roasted wild mushrooms or your preferred side dishes.<\/p>\n","protected":false},"excerpt":{"rendered":" La Presa de Iberico or How to Make a Perfect Cut of Pork by Executive Chef Francesco Greco, PLUM Prime Steakhouse \u2013 Kamala At PLUM Prime Steakhouse, Executive Chef Francesco Greco elevates the humble pork cut to artistry. His La Presa de Iberico honours Spain\u2019s prized black Iberian pig \u2014 acorn-fed, richly marbled, and full […]<\/p>\n","protected":false},"author":3,"featured_media":752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[87,91,178,88,163,86,73,118],"class_list":["post-751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cape-sienna","tag-fine-dining","tag-iberico-pork","tag-kamala","tag-phuket","tag-plum-prime-steakhouse","tag-recipes","tag-spanish-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=751"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":754,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/751\/revisions\/754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/752"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients (serves 4)<\/h3>\n
1 pinch Flor de Sal de C\u00e1diz
1 pinch Sarawak black pepper, freshly ground
1 tbsp La Catedral de Navarra Arbequina extra virgin olive oil<\/p>\n
\nMethod<\/h3>\n