Pork Secreto Recipe
brined and pan-seared pork secreto with tomato-plum butter, summer and winter squashes and mushroom custard.
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Ingredients
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Pork Secreto and Accompaniments
Method
Preparation and Cooking Steps
Brining the Pork Secreto
Combine salt and brown sugar in a bowl. Rub this mixture all over the pork secreto, ensuring even coverage. Let it sit in the refrigerator for at least 2 hours, preferably overnight.
Making Tomato-Plum Butter
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add diced tomatoes and plums, and cook until softened, about 10 minutes. Blend until smooth, then return to heat and simmer until thickened. Season with salt and pepper to taste.
Cooking the Pork Secreto
Remove the pork from brine, pat dry, and season with black pepper. In a large skillet, heat remaining olive oil over medium-high heat. Sear the pork for 4-5 minutes on each side until browned. Reduce heat to medium and cook for an additional 10 minutes, or until the internal temperature reaches 65°C (150°F). Remove from heat and let rest.
Preparing Squashes
In the same skillet, add summer and winter squashes. Sauté for about 5-7 minutes until tender. Season with salt, pepper, and fresh thyme.
Making Mushroom Custard
In a bowl, whisk together eggs, heavy cream, sautéed mushrooms, and a pinch of salt. Pour the mixture into a greased baking dish. Bake at 180°C (350°F) for 20-25 minutes until set.
Plating
Slice the pork secreto and place on a plate with sautéed squashes and a serving of mushroom custard. Drizzle with tomato-plum butter and garnish with fresh parsley.