★ Secreto De Ibérico Recipe

Remove the secreto from the refrigerator 30–45 minutes before cooking to come toward room temperature; pat dry with paper towels.

Season both sides liberally with kosher salt and freshly ground black pepper; press the seasonings gently into the meat.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 2 tbsp olive oil and let it shimmer.

Place the secreto in the pan and sear without moving for 3–4 minutes, until a deep golden-brown crust forms. Flip and add 1 tbsp butter; spoon the melted butter over the meat and sear the second side 3–4 minutes for medium-rare to medium (adjust time if your pieces are thicker). Internal target: 58–62°C (136–144°F).

If pieces are thick and not yet at temperature, reduce heat to medium and continue cooking, basting, until desired doneness. Transfer to a cutting board and loosely tent with foil; rest 6–8 minutes before slicing.

If using fresh green tomatoes or green peppers: roast them over a gas flame, under a broiler, or in a hot pan until blistered and softened; allow to cool and remove any excess skin. If using a roasted red pepper, drain and pat dry.

Toast the blanched almonds in a dry skillet over medium heat 3–4 minutes until aromatic and lightly golden; take care not to burn. Remove and let cool.

Lightly sautée the garlic (2 cloves) in 1 tsp olive oil for 30–40 seconds just to take the raw edge off—do not brown. Cool slightly.

In a food processor combine toasted almonds, garlic, torn bread, roasted peppers/tomatoes, sherry vinegar and smoked paprika. Pulse to coarse paste.

With the processor running, stream in the 100 ml extra-virgin olive oil until smooth and emulsified. Add 2 tbsp cold water if the mixture is too thick to help loosen.

Transfer to a bowl and stir in the heavy cream (60 ml) to make the romesco creamy and pale. Season with 1 tsp kosher salt and adjust sherry vinegar or salt to taste. Keep warm or at room temperature until plating.

In a small saucepan over medium heat, add finely minced shallot and 1 tsp olive oil; sweat gently 2–3 minutes until translucent but not browned.

Add 150 ml dry sherry and bring to a simmer. Reduce the sherry until it is syrupy and roughly 3–4 tablespoons of liquid remain (about 8–12 minutes depending on heat).

Whisk in 2 tbsp honey until incorporated and continue to reduce for another 1 minute to meld flavors. Remove from heat and whisk in cold cubed butter 1 piece at a time to mount the sauce into a glossy emulsion. Finish with 1/4 tsp black pepper and taste for seasoning.

Keep warm in a small bowl until service (reheat gently if needed).

Using a mandoline or very sharp knife, cut the peeled potatoes into very thin matchsticks (1–2 mm thick). Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Soak the cut potatoes in cold water for 15–20 minutes, then drain and pat thoroughly dry with clean kitchen towels or paper towels—very dry strips fry crisper and with less oil splatter.

Heat neutral oil in a deep pot or fryer to 175°C (350°F). Working in batches, fry the potato matchsticks for 2–3 minutes until pale golden and just crisp. Remove with a spider or slotted spoon and drain on paper towels. Season immediately with 1 tsp kosher salt.

For extra crispiness, return the drained potatoes to the fryer at 190°C (375°F) for 30–60 seconds until lacey and deeply golden. Drain and keep warm and very crisp until service.

Slice the rested secreto across the grain into 6–8 mm thick slices.

Spoon a generous smear (about 2–3 tbsp) of creamy white romesco onto each plate as a base.

Fan 3–4 slices of secreto over the romesco. Spoon 1–2 tbsp of sherry-honey reduction over the meat, allowing some to pool on the plate.

Pile a small nest of patatas paja alongside the pork (about 30–40 g per serving).

Scatter chopped parsley and thyme over the potatoes and meat, sprinkle lemon zest and a pinch of flaky sea salt over the pork, and finish with a light drizzle (optional) of good extra-virgin olive oil.

Serve immediately so the patatas remain crisp and the pork is warm.