Secreto Ibérico
Secreto Ibérico is an intensely marbled cut of pork from the Iberian pig, renowned for its rich flavor and tender texture. This recipe focuses on grilling it to perfection to highlight its natural qualities.
🧂 Ingredients
- 400 g Secreto ibérico(This cut is known for its high fat marbling, which contributes to its incredible flavor and juiciness. Ensure it's from a reputable source for the best experience.)
- to taste Flaky sea salt(Use a good quality flaky salt like Maldon for a pleasant crunch and clean salinity.)
- 1-2 tbsp Olive oil(For lightly coating the grill grates or the meat, if preferred. A high-quality extra virgin olive oil is recommended.)
👨🍳 Instructions
- 1
Remove the secreto ibérico from its packaging and place it on a plate. Let it sit at room temperature for at least 30 minutes. This allows the meat to cook more evenly and prevents the exterior from burning before the interior is heated through.
⏱️ 30 minutes - 2
Preheat your grill (charcoal or gas) to very high heat. Aim for a temperature that will sear the meat quickly. If using a grill pan, heat it over high heat until smoking slightly.
- 3
Lightly brush the grill grates with olive oil to prevent sticking, or lightly coat the meat with olive oil. Place the secreto ibérico on the hottest part of the grill. Sear for 3-4 minutes per side. You're looking for a deep golden-brown crust and distinct grill marks. The internal temperature should reach around 60-63°C (140-145°F) for medium-rare to medium.
⏱️ 6-8 minutes - 4
Once cooked to your desired doneness, transfer the secreto ibérico to a clean cutting board. Tent loosely with foil and let it rest for 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and moist result.
⏱️ 5 minutes - 5
Slice the rested meat against the grain into thick strips. Arrange on a serving platter and generously season with flaky sea salt just before serving. The simplicity of salt allows the rich flavor of the Iberian pork to shine.
💡 Pro Tips
- ✓The key to secreto ibérico is not to overcook it. Aim for a juicy, medium doneness (internal temperature of 60-63°C / 140-145°F). The fat should be rendered but not burnt.
- ✓The 'secreto' (secret) cut is located between the shoulder and loin, characterized by its exceptional marbling and flavor.
- ✓This cut is so flavorful that it truly only needs salt to enhance its natural taste. Avoid heavy marinades or sauces that can overpower the delicate pork flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Serve alongside grilled Pimientos de Padrón for a classic Spanish tapas experience.
- Pair with a simple green salad dressed with a light vinaigrette to balance the richness of the pork.
- For a different flavor profile, consider a very light rub of smoked paprika and garlic powder before grilling.