Welcome to the world of Paulina Cocina . It's a well-known fact that pork is used from top to bottom. In this case, I want to tell you about a particularly tasty part, much sought after by meat lovers.
If you've never heard of the Iberian secret , today I'm going to try to tell you everything about this delicacy.
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What is the Iberian secret?
It's called "secreto Ibérico" because it's tastier when it comes from Iberian pigs than from white pigs, as the former are raised naturally in terms of diet and movement. It's one of the most highly valued cuts. Exquisite in every way and easy to cook, it's generally more economical than most cuts.
Its secret name is believed to come from the fact that it's a cut that's hidden from the naked eye . To obtain the Iberian secret , the muscle must be cut horizontally. It's also said that it's considered secret because butchers kept it for personal consumption.
Where is it located on the pig?
Iberian pork loin is the part of the pork found in the armpit area . It's a piece of meat located on the inside of the loin, between the shoulder and the belly.
They usually weigh between 150 and 200 grams and are fan-shaped. Two portions of Iberian pork tenderloin can be obtained from each pig. The Iberian pork tenderloin is one of the fattiest and most flavorful cuts of Iberian pork . It is also known as "cruseta" (crossbones) or "lomito" (loin).
Also, if you don't like this cut of pork, you can try the beer-braised pork tenderloin .
Tips on how to cook this cut
This cut of pork is recognized by the white marbling of fat between the meat, or "marbled fat." This gives the meat texture and succulence. For this reason, cooking Iberian secret pork is quite simple , but there are still some points to keep in mind to achieve the best dish.
- Before cooking the Iberian secret, it's important to season it with salt and pepper . The pepper and coarse salt will penetrate the pork during cooking, adding to the juices.
- If you're not cooking in the oven, use a very hot iron griddle or grill for Iberian secret. This ensures the meat undergoes a process similar to searing, allowing the juices to remain inside.
- Cook the Iberian secret pork over medium heat. This prevents it from becoming burnt on the outside and raw on the inside.
- The Iberian secret offers its best characteristics when it is " al punto ." But of course the point will depend on the taste of each diner.
How to plate?
Before putting it on the plate and once the waiting time has passed for the uncooked meat to settle, we must cut the Iberian secret .
The best way to cut Iberian pork is to follow the grain of the fat, which is visible to the naked eye. Therefore, the cut should be perpendicular. This ensures tender meat without breaking any muscle fibers.
Baked Iberian secret recipe
- Yield : 2 people
- Preparation time : 20 minutes
Ingredients
- 350 gr of Iberian pork secret
- Salt to taste
- Extra virgin olive oil as needed
How to cook Iberian secret in the oven
- Preheat the oven to 220°.
- Remove excess fat from the pan. Brush both sides with extra virgin olive oil.
- Salt the piece to taste.
- Place the pieces on a baking sheet and cook for 7 minutes. Then turn them over.
- Cook for 6 more minutes.
- Remove from the oven and let the meat rest for a couple of minutes, covered with aluminum foil.
Ingredients to accompany the dish
For the salad
- 2 corn tortillas
- 1 medium fresh tomato
- ½ green chili, core and seeds removed
- ½ red chili, core and seeds removed
- Extra virgin olive oil as needed
- Salt to taste
For puree
- ½ onion
- 1/2 zucchini
- 1 potato
- 1 glass of whole milk
- Extra virgin olive oil
- Salt to taste
Preparing the accompaniment
- Cut the salad ingredients into small cubes. Combine them in a bowl and season with salt and a drizzle of extra virgin olive oil. Set aside.
- Put a dash of olive oil in a frying pan and sauté the finely chopped onion.
- When the onion is translucent, add the chopped zucchini. Sauté for two minutes.
- Add the chopped potato and milk.
- Let it cook for 20 minutes until all the ingredients are soft.
- Remove from heat and mash with a potato masher, fork, or blender. Season to taste.
- Plate a tortilla and place a portion of mashed potatoes in the center.
- Add the portion of Iberian secret.
- Finish with the salad on top.
