RECIPES

Iberian secret with wine-infused pan-fried potatoes

The Iberian secret is very popular due to its exquisite flavour and texture. We’re talking about Iberian pork, specifically a juicy and tender piece of meat characterised by its marbling of intramuscular fat, which provides exceptional flavor and juiciness. Its preparation in the oven, on the grill, or on the griddle enhances its qualities and makes it a delicious choice. Additionally, the Iberian secret is considered a high-quality meat and is traditionally associated with Spanish cuisine and the country’s gastronomic culture.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Garlic
  • Potato
  • Iberian secret
  • White wine (Sulfites)
  • Spring onion
  • Parsley
  • Tomato
  • Dry Thyme

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Frying pan

Nutritional information (every 100 grams)

Calories192,4 Kcal
Fat5,11 g
of which saturated fat2,01 g
Carbohydrates7,53 g
of which sugar1,14 g
Proteins7,84 g
Salt0,06 g

Preparation time

Difficulty

Ingredients

  • Garlic
  • Potato
  • Iberian secret
  • White wine (Sulfites)
  • Spring onion
  • Parsley
  • Tomato
  • Dry Thyme

Necessary utensils

  • Cutting board
  • Knife
  • Oven tray
  • Frying pan

Nutritional information (every 100 grams)

Calories192,4 Kcal
Fat5,11 g
of which saturated fat2,01 g
Carbohydrates7,53 g
of which sugar1,14 g
Proteins7,84 g
Salt0,06 g

Cooking step by step

Cooking
step by step

Mis en place:

Pre-heat oven to 180ºC.
Peel and thinly slice potatoes into rondelle using a knife or mandoline.
Slice onion into julienne and the tomato into rondelle.
Chop garlic and parsley. 

Mis en place - Secreto iberico con patatas

The potatoes I:

Grease a baking tray with a dash of oil, use parchment paper if you have. Place the onion on top. Then layer potatoes and tomato.
Pour white wine over it all and season with thyme, salt, and black pepper.
Bake in the middle of the oven. 

The dressing:

In a cup, mix garlic, parsley, and a dash of olive oil.
Save a bit of parsley to garnish the dish later.
When the potatoes have been baking for about 30 minutes, add half of the dressing over the potatoes. 

The potatoes II:

Stir and turn the potatoes occasionally to prevent them from burning.
Pierce the potatoes with a fork, if they are tender they’re ready. (50-60 minutes depending on your oven) Remove from the oven and let them “rest” for 5 minutes before serving.

The iberian secret:

Heat a frying pan without oil to the max. Place meat on it and reduce the heat by half. This is pork, so it can’t remain undercooked. Season with the dressing.
Wait until the cooking line reaches slightly above halfway up and then flip it. Season with salt and pepper.
When it is done? When the touch on the thicker part is similar to that on the lower part of the thenar eminence. 

Your meal:

Slice meat as horizontally as possible.
Serve with baked potatoes and finish with a sprinkle of chopped parsley. 

Tu plato - Secreto iberico con patatas

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