Grilled Iberico Pork Secreto Recipe

Grilled Iberico Pork Secreto Recipe

Secreto Recipe Tips

No matter your recipe or the seasonings you choose to use, when preparing Pork Secreto, there are a few fundamental rules you should always follow to ensure you achieve the best flavor and texture:

• Cook at High Heat. Secreto has a high ratio of fat to meat. Its heavy marbling benefits from quick, high-heat cooking. Use a grill or cast-iron skillet to sear it, creating a nice crust without drying out the meat. 
• Don’t Overcook. Overcooking can make Pork Secreto tough and chewy. Aim for medium-rare with an internal temperature of 130-140°F. This keeps the meat tender and juicy. Secreto cooks quickly due to its thin cut, so monitor it closely.
• Rest the Meat. Resting helps the juices redistribute within the meat for better flavor and moisture. After cooking, let the pork rest for at least 5 minutes before slicing. 
• Slice Against the Grain. Slicing against the grain makes the meat easier to chew and enhances its tenderness. After resting, carefully observe the direction of the muscle and slice perpendicular to them for the best texture.
• Season Simply. Pork Secreto has an inherently rich, nutty flavor that doesn’t need heavy seasoning. Use minimal seasoning like coarse salt, black pepper, and a touch of olive oil or herbs. Avoid overpowering sauces or marinades that mask the natural taste.
• Handle with Care. Pork secreto is a delicate cut and should be treated gently during cooking. Avoid poking it with forks or pressing down on the meat while cooking, as this can cause loss of juices and dryness.
• Use High-Quality Pork. The flavor of this special cut is deeply tied to the quality of the meat. Be sure to order from a trusted purveyor like Gourmet Food Store and opt for high-quality Iberian pork for the best texture and flavor. These rules will help you consistently prepare Pork Secreto to perfection, allowing its flavor and tenderness to shine!

• 1 Iberico Pork Secreto
• Flaky Salt
• Black pepper, to taste
• 1 tbsp smoked paprika
• 1/4 cup hot water
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt
• 1 1/3 cups loosely packed flat-leaf parsley leaves
• 2/3 cup loosely packed cilantro leaves
• 6 medium garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oi

1. Bring the meat to room temperature and pat dry with paper towels.
2. Preheat the grill to 450F.
3. Season the meat on both sides with salt, pepper, and paprika. Place directly onto the grill and cook on each side for 1-2 minutes.
4. Immediately remove from the grill and place on a cutting board. Cover the meat tightly and allow it to rest for ten minutes.
5. Slice thinly against the grain and start your chimichurri sauce.
6. Combine the hot water, oregano, and salt in a bowl and allow it to rest for five minutes.
7. In a food processor, blitz the parsley, cilantro, garlic, and red pepper flakes until coarsely chopped. Add the water/oregano mixture and the vinegar and pulse to combine.
8. Transfer to a bowl and whisking all the time, slowly drizzle in the olive oil. Serve on top of the Iberico pork secreto.