The iconic Iberian classic in its purest form: deeply marbled pork seared over high heat for a caramelized crust and a melt-in-your-mouth center, served with blistered green peppers and flaky sea salt.
Ingredients
- 800 g Iberian pork secreto
- 400 g fresh Padrón peppers
- 2 tbsp extra-virgin olive oil
- 1 tbsp flaky sea salt
- to taste freshly ground black pepper
Method
- Take the Iberian pork secreto out of the refrigerator 30 minutes in advance to bring it to room temperature, then pat both sides thoroughly dry with paper towels to remove all surface moisture.
- Heat a large cast-iron plancha or heavy-bottomed skillet over high heat to 450 °F (230 °C) for 5 minutes, until the surface just begins to smoke lightly.
- Drizzle the extra-virgin olive oil onto the cooking surface and add the whole fresh Padrón peppers. Saute over high heat for 4 to 5 minutes, tossing constantly, until the skins blister, puff, and char over about 40% of their surface, then transfer them to a warm plate.
- Lay the Iberian pork secreto directly onto the hottest part of the plancha at 450 °F (230 °C), without adding any extra oil.
- Sear the meat without moving it for 3 minutes over high heat, letting the intramuscular fat sizzle and render until a crisp, deep mahogany crust forms.
- Flip the piece using tongs and cook the second side for 2 to 3 minutes over very high heat, until an instant-read probe thermometer registers an internal temperature of 130 to 133 °F (54 to 56 °C) for a juicy, rosy center.
- Transfer the pork to a warm cutting board, tent loosely with aluminum foil without sealing tightly, and let rest for 5 minutes so the internal temperature rises to around 136 °F (58 °C) and the juices redistribute.
- Slice the Iberian pork secreto on a bias across the grain into neat strips about 1/2 inch (1 cm) thick.
- Arrange the steaming slices immediately on a warmed serving platter alongside the blistered peppers, then scatter flaky sea salt over everything and finish with a few turns of freshly ground black pepper.
Nutrition
Per serving
- Energy
- 493.6 kcal
- Protein
- 37.55 g
- Carbohydrate
- 5.32 g
- Fat
- 36.02 g
- Fibre
- 2.12 g
- Calcium
- 19.84 mg
- Iron
- 1.21 mg
- Magnesium
- 33.43 mg
