Iberico Pork Secreto w/ Favas, Chorizo & Pea Vines

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Iberico Pork Secreto with Fava Beans, Chorizo & Pea Vines

Makes 4 Servings
wine WINE PAIRING
Garnacha

Succulent, rich Iberico pork secretos (a flank-steak-like cut from behind the shoulder) are paired here with creamy fresh fava beans & vegetal pea vines spiced with chorizo. This dish is a real treat, but isn’t difficult. Give it a try!

INGREDIENTS

DIRECTIONS

1

Stir the chorizo pieces and red onion in a dry frying pan or skillet over Medium heat to render out the fat. Cook, stirring frequently until the chorizo crisps.
2

Salt the secretos.
3

Deglaze the chorizo pan with the vermouth. Add the pea vines & currants. Continue to cook, stirring, until the pea vines wilt.
4

Add the fava beans and tarragon to the pan. Taste & add salt as necessary along with the sherry vinegar. Remove the pan from the heat.
5

Sear the secretos in a different hot, oiled pan over high heat to your preferred doneness.

We recommend Medium Rare (125-130°F), which is how the Spanish eat Iberico, but it’s worth noting that the USDA recommends all pork be cooked to an internal temperature of 145°F.

6

Remove the secretos from the heat to a clean plate & let them rest, loosely covered, for ten minutes before slicing.
7

Slice the secretos & serve them atop the fava & pea shoot mixture, drizzled with a little balsamic vinegar.
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