Presa Batallé salad with spicy soy

A very different way of eating the Presa Batallé el Único. A fresh salad that goes very well on hot summer days. It can be served as a starter or included as a main course.


    • Half pork presa Batallé el Único
    • ½ chicory
    • 16 cherry tomatoes
    • A handful of peeled walnuts
    • 2 spring onions
    • Some celery sprouts
    • Fresh coriander leaves
    • 1 clove of garlic
    • 2 chili peppers
    • Virgin olive oil
    • 2 tbsp. of soy sauce
    • 4 tbsp. of wine vinegar
    • Toasted sesame


  • STEP 01: Put a little of oil and the chili peppers in a saucepan. Place it on the fire just to heat slightly. Remove from heat and allow it to rest.
  • STEP 02: Take the presa and brown it in a pan over medium heat on all sides so that it remains raw in the middle. Let it rest covered for a few minutes.
  • STEP 03: Cut into thin escalopes and place them on a plate. Put aside.
  • STEP 04: Make the salad with soy sauce, vinegar and the spicy oil you have reserved.
  • STEP 05: Pour the sauce over the meat and let it rest.
  • STEP 06: In the same pan, add a little olive oil, the chopped walnuts and a garlic clove cut into thin slices. Put it to warm until the garlic is slightly colored. Drain and reserve.
  • STEP 07: Clean the chicory, cherry tomatoes, spring onions and celery sprouts. Cut the tomatoes in half and the onions to a thin julienne.
  • STEP 08: Place the salad on the dish in a harmonious way, mix the meat shavings, walnuts, garlic chips and coriander leaves.
  • STEP 09: Season with a little more sauce and sprinkle the sesame on top.


  • You can use these cutlets to put on top of rice for sushi.