Secreto Ibérico a la Plancha (Grilled Iberian Pork Secreto)

Grilled Iberian pork cut, juicy and flavorful.

Ingredients (Serves 2–4)

• 500 g secreto ibérico (Iberian pork cut)

• 2 tbsp extra virgin olive oil

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: garlic cloves or fresh herbs for flavoring

Preparation

1. Prepare the meat:

   • Pat secreto dry with paper towels.

   • Lightly score the fat side if thick.

   • Season generously with salt and black pepper.

2. Heat the plancha (grill pan):

   • Heat a grill pan or skillet over medium-high heat.

   • Add olive oil and let it shimmer.

3. Grill the secreto:

   • Place pork on the hot plancha.

   • Cook 3–4 minutes per side for medium-rare, or longer for preferred doneness.

   • Avoid overcrowding the pan to ensure proper searing.

4. Rest the meat:

   • Remove from heat and let rest 5 minutes before slicing.

5. Serve:

   • Slice against the grain into thin strips.

   • Serve immediately with optional garlic, herbs, or a squeeze of lemon.

Serving Suggestions

• Serve as a main course with roasted vegetables or potatoes.

• Pair with red wine such as Rioja or Ribera del Duero.

• Can be enjoyed as part of a tapas spread.

Cooking Tips

• High-quality Iberian pork is key—marbling provides flavor and juiciness.

• Do not overcook; secreto is best medium-rare to medium.

• Resting allows juices to redistribute, keeping meat tender.