Secreto Iberico
Secreto is the grill cook's secret weapon: a heavily marbled, fan-shaped cut of Iberian pork that stays juicy and rich over fierce heat. It needs almost nothing beyond salt, high heat and a short rest.
Approximate, per 1 racion (~150g grilled Iberian pork). Values vary by recipe and portion.
Ingredients
- ·2 pieces secreto iberico, about 300 g each
- ·Flaky sea salt
- ·1 tbsp olive oil
- ·Freshly cracked black pepper
- ·Lemon wedges, to serve (optional)
- ·Pimentón de la Vera, to finish (optional)
Method
- 1
Take the secreto out of the fridge 30 minutes before cooking so it reaches room temperature and cooks evenly.
- 2
Pat the meat dry and rub lightly with olive oil; do not salt yet, as salting too early draws out moisture.
- 3
Heat a griddle pan or grill until very hot, almost smoking; the fat needs searing heat to render properly.
- 4
Lay the secreto down and cook for 2-3 minutes per side, pressing lightly so the whole surface caramelises, until deeply browned but still pink and juicy inside.
- 5
Transfer to a board, season generously with flaky salt and cracked pepper, and let it rest for 4-5 minutes.
- 6
Slice against the grain into strips, dust with a little pimentón if you like, and serve with lemon wedges.