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.
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
- 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
- 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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