Seared Iberico Pork Secreto with Romesco Sauce

Seared Iberico Secreto w/ Romesco Sauce

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Seared Iberico Pork Secreto with Romesco Sauce

Makes 4 Servings
wine WINE PAIRING
Brunello of Montalcino

The secreto is an incredibly well marbled cut that’s hidden behind the shoulder. It’s long and thin, like a skirt steak, with a flavor that’s incredibly rich & pork-y. It cooks very quickly, with truly delicious results. Here we’ve served it with a tangy, nutty, earthy romesco sauce, topped with some finely grated marcona almonds in the place of finishing salt.

Seared Iberico Pork Secreto with Romesco Sauce
INGREDIENTS
  • Romesco Sauce:
  • 1 slice Crusty Bread
  • ¼ cup Peeled Hazelnuts
  • 4 Roma Tomatoes
  • 1 tbsp Fresh Parsley leaves
  • 1 tsp Sweet Paprika (Pimenton)
  • 2 Roasted Bell Peppers (jarred is fine)
  • ½ tsp Honey
  • ¼ cup Sherry Vinegar
  • ¼ cup Fried & Salted Marcona Almonds
  • 3 Garlic Cloves
  • 1-2 tsp Red Chile Flakes
  • ½ Cup Extra Virgin Olive Oil
  • 1 Iberico Pork Secreto
  • A few more Marcona Almonds
  • Flat Leaf Parsley Leaves
  • First Day Arbequina Oil

DIRECTIONS

1

Toast the hazelnuts in a dry frying pan until they smell nutty.
2

Lightly fry the bread in olive oil until golden and crispy.

3

Put the bread, toasted nuts, garlic cloves, sherry vinegar, tomatoes, parsley, paprika, bell pepper and chile flakes in a food processor or blender.

4

Blend them together, then continue to blend, while drizzling in the olive oil, until an emulsified romesco sauce forms.

5

Quarter the secreto & cut out any particularly thick fat deposits.

6

Briefly sear the secreto portions in a hot, oiled frying pan or skillet until they’re cooked to your desired doneness.

Iberico pork is often served on the rare side (125 degrees) in Spain, but the USDA recommends that all pork be cooked to an internal temperature of 145°F for safety.

7

Move the secreto pieces to a clean plate, loosely cover them with foil & let them rest for ten minutes.
8

Thinly slice the secreto & serve it atop the romesco sauce, decorated with some parsley leaves, topped with grated marcona almond (we recommend using a microplane) & drizzled with extra virgin olive oil.

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