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Secreto Ibérico a la Plancha

Serves 4 to 6 Entree meat

Secreto Ibérico a la Plancha

Secreto Ibérico a la Plancha is a staple of everyday cooking in Extremadura, where the tradition of this dish is woven into the rhythm of home kitchens. No need for a written recipe here; its preparation is intuitive, passed down through meals shared with family and friends. The key lies in the simplicity and quality of its few ingredients, showcasing the region's rich agricultural heritage.

The taste of Secreto Ibérico is a celebration of contrasts: the succulent, marbled pork mingles with the vibrant sweetness of Padrón peppers, all elevated by a touch of smoky sweet pimentón. A sprinkle of flaky sea salt and a grind of black pepper round out the flavors, offering a rich, satisfying bite that speaks to the heart of Spanish home cooking.

Ingredients

  • 800 gsecreto ibérico pork — at room temperature
  • 2 tbspextra virgin olive oil
  • 300 gPadrón peppers — to serve
  • 1 tspsweet pimentón — to finish
  • to tasteflaky sea salt and black pepper

Method

  1. Begin by cutting the 800 g of secreto ibérico pork into manageable pieces, about 2 cm thick, to ensure even cooking. Season generously with flaky sea salt and black pepper on both sides. Heat 1 tablespoon of extra virgin olive oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the pork pieces in a single layer, without crowding the pan, to achieve a good sear. Cook until each side is deeply browned and a crust forms, about 3-4 minutes per side, then remove to a plate and repeat with remaining pork, adding more oil if necessary.
  2. In the same skillet, add the remaining tablespoon of olive oil. Toss in 300 g of Padrón peppers and cook over medium heat. Stir occasionally until the peppers are blistered and softened, about 5-7 minutes. Remove the skillet from the heat and sprinkle 1 teaspoon of sweet pimentón over the peppers, stirring quickly to coat them evenly and prevent the pimentón from burning.
  3. Return the skillet to medium heat and pour in 150 ml of dry white wine and 150 ml of chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, which will add depth to your sauce. Once the liquid begins to simmer, return the browned pork to the skillet, nestling it among the peppers.
  4. Cover the skillet with a lid or aluminum foil and reduce the heat to low. Allow the pork to braise gently for about 20-25 minutes, or until the meat is tender and easily pierced with a fork. The sauce should have reduced slightly, becoming rich and flavorful.
  5. Remove the skillet from the heat and let it rest for a few minutes. Skim off any excess fat from the surface with a spoon. Taste the sauce and adjust the seasoning with more flaky sea salt and black pepper if needed. Serve the Secreto Ibérico a la Plancha with crusty bread or boiled potatoes to soak up the savory sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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