'The Amazing Adventures of Isabella Bird': Char Sui Iberico Pork Pressa

Dan McGeorge

Dan McGeorge

17th May 2021
Dan McGeorge

'The Amazing Adventures of Isabella Bird': Char Sui Iberico Pork Pressa

480 min

This is the recipe for my main course on the Great British Menu 2021, paying tribute to famous 19th century explorer Isabella Bird, tracking her travels across the far east with a six-component dish: Korean-fried sweetbreads, char-siu Iberico pork, soy quail eggs, stir-fried lotus fried and carrot, stir-fried morning glory and tempura spring onions.


Iberico pork pressa

  • • 100g salt • 1 litre of water • 1 tbsp 5 spice • 2 star anise • 1kg iberico pork pressa

Char sui

  • • 100g light brown sugar • 2 tsp salt • 1 tsp 5 spice • 1/2 tsp white pepper • 1 tsp sesame oil


Iberico Pork Pressa

• Prepare the presa by trimming any unwanted fat and sinew and cut to desired shape.
• Prepare the brine by mixing the salt, water, star anise and five spice and place presa into this for 1 hour, once time is up wash the meat and pat dry with a cloth.
• Cover the presa with the marinade and leave to marinade for 8 hours to ensure it has penetrated the meat.
• Cook over the BBQ until there is a deep caramelisation and meat is cooked, allow to rest then slice and plate.

Char sui marinade

• Begin by grating the garlic and mixing all the ingredients together.
Once everything is mixed remove 20g of this mix for basting when on the BBQ this might not sound like a lot but this will be let down with a little water for ease of basting the meat.
• Use the marinade as stated above for the iberico presa.

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