| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 475 | 36g | 14g | 5g |
| sugars | fibre | protein | salt |
| 2g | 1g | 30g | 0.6g |
Why I Love Spanish Iberico Secreto
I have always been infatuated by the diverse culinary canvas the world presents us with. One such gem that has captured my heart and taste buds is a traditional Spanish dish – Iberico Secreto. Having grown up with grand Southern recipes, I hold a deep appreciation for dishes rich in heritage and flavor, and this particular recipe is no exception.
A Fusion of Cultural Flavors
Despite my Southern roots, there’s no hiding my love for the robust, bold flavors of Mediterranean cuisine. One might assume that my recipe for Iberico Secreto is influenced by the famous Spanish chef, José Andrés. His unique renditions of classic Spanish dishes have been a treasure trove of inspiration. Everything about Iberico Secreto, from the flavorful shoulder cut of pork marinated in herbs, spices, and juicy lemon, to the rich, earthy taste of Spanish paprika, and finally the deep punch of Spanish red wine blends together to create an irresistible melody of flavors. If you’re a fan of dishes like Pollo al Ajillo or Gambas al Ajillo, I guarantee you’re going to relish this one!
Pairing Possibilities
Something I find quite fascinating about the Iberico Secreto recipe is its versatility. It’s robust enough to hold its own as the star of a meal, but it’s also compatible with numerous other dishes. For instance, it works wonderfully with a side of my Southern-inspired Hoppin’ John or even a simple braised collard greens. The harmony between the bold Spanish flavors and the homely comfort of these Southern sides is something that I am particularly proud of.
Honestly, the Iberico Secreto dish is the perfect embodiment of my culinary journey – a fusion of my Southern roots and my love for exploring exciting, vibrant flavors from around the globe. It has been an absolute joy sharing this love of mine with others, and I can’t wait to see how it resonates with you!
What You’ll Need
- 3 pounds Iberico Secreto (Spanish pork shoulder cut)
- 1 tablespoon extra virgin olive oil
- 3 cloves of garlic, crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1.5 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 2 tablespoons Spanish paprika (Pimentón de la Vera)
- 1 cup dry Spanish red wine (such as Rioja)
Method
Step One
First, preheat your grill to medium-high heat. Grab your Iberico Secreto and rub it generously with the olive oil. This will help to keep the meat from sticking to the grill.
Step Two
Next, in a small bowl combine the crushed garlic, fresh rosemary, fresh thyme, sea salt, freshly ground black pepper, lemon juice and Spanish paprika. Mix these ingredients together well, then pour the mixture over the Secreto, making sure it is well coated.
Step Three
Let the meat marinate for 30 minutes to absorb all the flavors. During this time, you can prepare your grill. Ensure it’s clean and hot, ready to sear the meat.
Step Four
Now, place the Iberico Secreto on the hot grill. Cook it for approximately 3 to 4 minutes on each side. Remember, the Secreto is a thin cut of meat and does not need a lot of cooking time.
Step Five
While the meat is grilling, pour the Spanish red wine into a saucepan and bring it to a simmer. Let it simmer for about 5-10 minutes to burn off the alcohol and reduce slightly. This will be used as a sauce to drizzle over the cooked Secreto.
Step Six
Once the Secreto is grilled to your preferred level of doneness, take it off the grill and let it rest for a few minutes. This rest period allows the juices to redistribute throughout the meat, ensuring it’s succulent and tender.
Step Seven
Just before serving, drizzle the reduced red wine over the Secreto, and serve immediately. Enjoy your juicy, flavorful Iberico Secreto with a rich red wine reduction!
