← Nouns Cooking · Spanish

Ingredients

• 700 g secreto ibérico (Ibérico pork skirt)
• 1 tsp Olive oil
• 3 sprigs Thyme
• 1 tsp flaky or coarse sea salt
• Black pepper
• 1 Lemon, cut into wedges (optional)

Method

1. Take the meat out of the fridge 20 min before cooking and pat it dry. Heat a griddle pan or heavy frying pan over high heat until smoking, then rub it with the oil.
2. Lay the secreto flat in the pan with the thyme on top. It has lots of fat, so no more oil is needed. Sear for 3–4 min, until a dark crust forms and it lifts away easily.
3. Turn it over and cook for 3–4 min more, until it reaches at least 63°C (145°F) in the thickest part. Thinner ends will be done sooner, so move them to the cooler edge of the pan.
4. Rest the meat on a board for 3 min, then slice across the grain into thin strips. Scatter with flaky salt and pepper and serve with lemon wedges, roast peppers or fried potatoes.

Tips

• Ask a Spanish deli or online butcher for secreto; pork collar steaks or presa are the best stand-ins.
• Salt only at the end: the flakes stay crunchy and the meat stays juicy.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Foods & Wines from Spain