Beautiful Ibérico pork in just a few steps
In this case Tomás used our 100% Ibérico but the same guide applies to our 50% Ibérico pork.
Secreto is found between the shoulder blade and the loin. It has some beautiful marbling, which renders incredibly well when cooked. It's a tender delight I recommend you try.
Secreto Ibérico Pork
Remove your Ibérico pork from the fridge an hour before you intend to start cooking it
Discard all packaging and pat-dry your pork with a paper towel.
Sprinkle generously with salt both sides of your pork. In this case I have a mixture of coarse salt and sweet paprika.
(I cut each piece in two because I didn't have a big enough pan but you can keep it as is)
Add oil to your pan and wait until it starts to slightly smoke.
Add your pork and cook on each side for around 3 minutes. You will start to see a golden crust appear, that means it's time to turn it.
Remember: Ibérico pork can be enjoyed pink, but of course cook it for a couple more minutes if you wish.
Once all your pieces are cooked use a sharp knife and slice your pork.
As you can see some of the pork is slightly more cooked. Same amount of time in the pan but pork was a bit thinner.
Time to enjoy! You can squeeze a bit of lemon on top, drizzle some chimichurri or have it just as is.
We accompanied with some salad here at home: carrots, tomatoes, and some greens.
These are also *great* in between a piece of baguette and tomato (try it!)