Grilled Iberian Pork Secreto with Mediterranean Salad

The taste of Spanish summer

Iberian pork secreto is one of the most prized cuts of Iberian pork thanks to its marbling, which gives it a juicy texture and exceptional flavor. Grilled and served with a fresh salad, it makes a perfect meal for summer days.

Portions

4 people

Preparation time

• Preparation: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

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Ingredients

For the Iberian secret

• 800g of Iberian pork secreto (4 pieces of approximately 200g each)
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of coarse salt or flaked salt
• ½ teaspoon of freshly ground black pepper

For the Mediterranean salad

• 2 large ripe tomatoes (300 g)
• 1 medium cucumber (200 g)
• ½ red onion (75 g)
• 100g of green or black olives
• 100g of fresh cheese
• 3 tablespoons of extra virgin olive oil
• 1 tablespoon of wine or sherry vinegar
• Salt to taste

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Cooking method

Step 1: Prepare the meat

1. Remove the Iberian pork from the refrigerator 20 minutes before cooking it.
2. Dry the surface with kitchen paper to ensure a good seal.
3. Add a light coating of olive oil to both sides.

Step 2: Prepare the salad

1. Cut the tomatoes into wedges.
2. Peel and cut the cucumber into half-moons.
3. Cut the onion into thin julienne strips.
4. Mix all the ingredients in a salad bowl.
5. Dress with oil, vinegar and salt just before serving.

Step 3: Cook the Iberian secret

1. Heat a griddle or iron skillet over high heat.
2. When it's nice and hot, place the meat in without moving it.
3. Cook for 3-4 minutes on each side.
4. Aim for a golden, caramelized surface, while keeping the inside juicy.
5. Remove from heat and let stand for 3 minutes.
6. Add the flaked salt and pepper at the end.

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Tips for perfect cooking

• The griddle must be very hot before placing the meat on it.
• Do not pierce the secret during cooking to avoid losing its juices.
• Avoid overcooking it; the Iberian pork secreto is juicier with a slightly pink center.
• Let the meat rest for a few minutes before cutting it so that the juices redistribute.
• Don't add the salt at the beginning if you want a more pronounced outer crust.

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Recommended companions

• Baked potatoes.
• Sautéed Padrón peppers.
• Fresh Mediterranean salad.
• Grilled vegetables (zucchini, eggplant and asparagus).
• Rustic bread with extra virgin olive oil.

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Presentation

Serve the Iberian pork shoulder whole or cut into thick strips on a wooden board or a large plate. Accompany with the Mediterranean salad and finish with a sprinkle of sea salt flakes and a drizzle of extra virgin olive oil.

Result

A juicy dish, full of flavor and very representative of Spanish gastronomy, ideal to enjoy at an outdoor meal during the summer.