PORK PRESA WITH VEGETABLE GARNISH

Start by trimming the presa of excess fat and cutting into thick fillets. Set aside.
Wash the asparagus and peppers. Sauté the asparagus and red peppers in a frying pan with a little olive oil and chopped garlic. Set aside.
Remove the pineapple skin and eyes and cut into medium-sized pieces, so that you have one or two per plate, then grill over a high heat. Set aside.
Finally, when all the garnish is ready, put the presa on a very hot griddle pan and season with salt and black pepper.
Cook for about 3 minutes on each side, taking into account the thickness of the fillets and making sure you leave the inside pink. Remove.
Pour the stock and Pedro Ximénez into the same griddle pan used to cook the meat. Let it reduce for a few minutes over a high heat so that the mixture thickens, and pour over the meat.
Plate up and serve the meat hot; the garnish can be served hot or cold.