Iberico pork presa with chimichurri and red pepper purée

• 4 presa Ibérica, weighing 180g each
• 50g of chickpeas, drained from a tin
• salt
• 100ml of vegetable oil, for deep-frying

Chimichurri

• 1/2 bunch of parsley, finely chopped
• 1/4 bunch of oregano, finely chopped
• 1 garlic clove, finely chopped
• 1/2 tsp cumin seeds, crushed
• 1 green chilli, deseeded and finely chopped
• 1/2 tsp pimentón, (sweet smoked paprika)
• 1/2 shallot, finely chopped
• 2 Spanish anchovy fillets, ideally Cantabrian anchovies
• 50ml of sherry vinegar
• 100ml of extra virgin olive oil
• freshly ground black pepper

Red pepper purée

• 200g of piquillo peppers, roughly chopped
• 1 red pepper, deseeded and diced
• 1 shallot, finely sliced
• 1 garlic clove, sliced
• olive oil, for frying
• 25ml of sherry vinegar
• 50ml of white wine