A bowl of Iberico pork secreto (iberico secreto) with cured egg yolk and micro salad
Recipes,  Summer

Iberico Secreto Bowl

Secreto (also known as Iberico Secreto or Iberico Pork Secreto) is a unique cut from the shoulder of the world famous Spanish Iberico pig. The meat is well marbled, with a sweet, creamy fat that melts slowly during the cooking process. When cooked, Secreto has a rich, delightfully nutty flavour – and a rather distinctive texture that gives you an extraordinary melt-in-the-mouth feel.

A bowl of Iberico pork secreto (iberico secreto) with cured egg yolk and micro salad
Iberico secreto bowl with cured egg yolk and micro salad

The best way of cooking Iberico Secreto is on the barbeque, on a high heat and seasoned with just salt and black pepper. If you don’t have access to a barbeque, the next best thing is a cast iron pan (griddled or not) or a classic DeBuyer. I have used both types of pans and I tend to prefer the DeBuyer – I believe it heats faster and maintains the high temperature better. The meat is fatty enough so it doesn’t need any additional fat for cooking. I start with a moderately heated pan to render the fat for the first few minutes, then I turn the heat to the max and continue cooking. The Iberico Secreto cut is best cooked medium to medium well. I can appreciate that this may seem unusual for pork, but I do believe that there is no reason why a good quality cut like Secreto should be cooked to more than medium well.

Iberico Secreto Bowl Recipe:

Iberico Secreto Bowl

Andra Constantinescu
Course: Dinner
Prep 5 mins
Cook 10 mins
Servings: 2

Ingredients

  • 400 g Iberico Secreto
  • 2 egg yolks
  • 100 ml soy sauce
  • 150 g micro salad leaves
  • Maldon sea salt to season
  • black pepper to season

Instructions

  • Preheat a cast iron or DeBuyer pan on moderate heat.
  • Put the egg yolks in a small bowl and add the soy sauce.
  • Tap the meat with a paper towel and season with Maldon salt and black pepper.
  • Add the meat to the pan and cook on medium heat until the fat is rendered.
  • Turn on the heat and continue cooking until medium well.
  • Take the meat out on a board, season with some extra salt and allow to rest for about 3 minutes before thinly slicing it.
  • To serve, divide the salad in two bowls, add the slices of Secreto and the egg yolk.

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A delicious dinner calls for an equally tasty dessert. Try the classic Crepes Suzette with a blood orange twist – or go for pink grapefruit for a summery, refreshing taste.

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management. I currently work as a Hospitality Lecturer at London College of Contemporary Arts and at the University of East London. I teach subjects focused on: Food, Society and Culture; Diet & Nutrition; Event Management as well as Marketing and Social Media for Hospitality. I am also a guest lecturer at the University of West London (my Alma Mater), where I teach Restaurant Reviewing and Social Media for Restaurants.

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