Grilled Iberian pork secreto with tomato compote and chives
Published on:
Category:Knife in hand
This cut is one of the most sought-after for its juiciness and tenderness. And here's another way to enjoy it: grilled, you can get the most out of it and bring out all its flavor. This recipe, of course, comes from our Aljomar Iberian Meat Recipe Book by Antonio Arrabal.
Grilled Iberian pork with tomato and chive compote
For the tomato and chive compote:
** 2 tomatoes.
** 1 red onion.
** 150 gr of sugar.
** Chopped chives.
We peel the tomatoes and dice them, we sauté the onion separately in oil and when it is translucent we add the sugar, we let it cook for a few minutes and add the tomato off the heat and finish with the chopped chives.
For the Secret:
** 100 gr of Secreto Ibérico de Bellota.
We sear it on the griddle and cut it into slices, then set it aside.
Mounting:
We place some slices of rare pork shoulder on top and cover it with the warm tomato and chive compote.
You're going to love it, it's irresistible!!!!
