Aljomar Prime Cut Secreto on a Brioche Bun with Kimchi Mayo and Pickles

Ingredients

• 1kg Aljomar prime cut Iberico Secreto
• Salt
• Pepper
• Aromatic herbs

For the sauce:

• Kimchi
• Mayonnaise
• Brioche buns

Garnish

• Pickled gherkin
• Pickled red onion
• Arugula

 Method

Trim the excess fat and the thinner bits from the secreto to create a square shape, ensuring the meat has the same thickness throughout.

Season the meat with salt and pepper and top with the aromatic herbs. Place into a vacuum-sealed plastic bag and immerse in water with a temperature of 800 C (1760 F) for 5 ½ hours. Once the meat is cooked, check for desired doneness and cool in a blast chiller or an ice-water bath.

Kimchi Mayonnaise

Combine mayonnaise with Kimchi sauce.

Assemble

Sear the secreto on the grill, place on an open bun and top with pickled condiments, mayo and arugula. Close the sandwich and heat in a skillet or grill to toast the bun.