Iberian acorn-fed pork secret marinated with Thai touches
Published on:
Category:Knife in hand
We present a recipe with oriental influences featuring one of the most succulent cuts of Iberian pork: the secreto. This new recipe by Antonio Arrabal , from the Aljomar Iberian Meats cookbook, is a delicate and tender cut obtained from the shoulder of the Iberian pig. Ideal for grilling.
ALJOMAR IBERIAN ACORN SECRET MARINATED WITH THAI TOUCHES
For the Thai marinade:
** 100 ml virgin olive oil.
** 10 gr of garlic powder.
** 10 gr of ginger.
** 40 ml of soy sauce.
** 3 grams of nori seaweed powder.
To make nori seaweed powder, put 3 sheets of dried seaweed in the Thermomix and blend at speed 9 for 10 seconds and set aside.
We mix all the ingredients and with the help of a whisk we stir well so that all the ingredients come together and set aside.
For the Iberian Secret:
** 120 gr of Iberian pork secreto.
We trim off any excess fat from the outside of the meat and cut it into portions. We place it in the marinade we prepared earlier and leave it for about 5 hours. After that time, we remove it and drain off any excess fat. In a very hot pan or griddle, we sear the meat on both sides, making sure it doesn't overcook and that the inside remains pink. We slice it thinly with a knife and set it aside.
Mounting:
On a plate, place the hot slices of secreto and serve with a roasted potato or some sautéed and spiced vegetables.
Enjoy!
