Ibérico Pork 'secreto' Recipe

Bring pork to room temperature

Remove the Iberico secreto from the refrigerator 30–45 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels.

Season

Season both sides of the secreto evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly rub 1 tbs neutral oil over the surface to help searing.

Sear and roast

Preheat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add the pork and sear without moving for 2–3 minutes until deeply browned. Flip and sear the other side 2 minutes. Reduce heat to medium-low and continue cooking to an internal temperature of 125–130°F (52–54°C) for medium-rare to medium (about 4–6 more minutes depending on thickness). For medium, target 135°F. Spoon warmed gochujang glaze over the top during the last 1–2 minutes of cooking to create a sticky finish.

Rest and slice

Transfer pork to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice thinly across the grain just before plating. Reserve any pan juices to drizzle if desired.

Combine 3 tbs gochujang, 1 tbs soy sauce, 1 tbs mirin (or dry sherry), 2 tbs honey, 1 tsp rice vinegar, 1 tsp minced garlic, 0.5 tsp toasted sesame oil and 2 tbs water in a small saucepan.

Bring to a gentle simmer over medium-low heat, whisking to dissolve the honey and smooth the paste. Simmer 2–3 minutes until glossy and slightly thickened. Taste and adjust balance (add 1 tsp sugar if you want sweeter, or 1 tsp water to thin). Keep warm; reserve 1 tbs for finishing the plate.

Place the cubed purple sweet potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to medium-low and simmer until tender when pierced, about 12–15 minutes.

Drain well and return potatoes to the pot off the heat for 1–2 minutes to dry. Mash with 2 tbs unsalted butter and 3 tbs heavy cream until very smooth (use a potato ricer for the silkiest texture). Season with 0.5 tsp salt and 0.25 tsp white or black pepper. Keep warm and cover.

Prepare pearl onions

Bring a small pot of water to a simmer. Score a small X on the root end of each pearl onion and blanch for 45–60 seconds to loosen skins. Transfer to an ice bath, then peel each onion. In a medium skillet, melt 1 tbs butter with 0.5 tbs olive oil over medium heat. Add the peeled pearl onions and 0.25 tsp salt. Sauté, turning occasionally, until they are golden and tender, about 8–10 minutes. Add a few sprigs of thyme or 1 tsp fresh thyme for the last minute; remove thyme stems before plating.

Grill trumpet mushrooms

Preheat a grill pan or outdoor grill to medium-high and brush the halved trumpet mushrooms with the remaining 1 tbs olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Place cut-side down and grill until deeply browned and slightly charred, about 3–4 minutes per side depending on thickness. Finish with a light sprinkle of fresh thyme.

On each plate, smear a generous spoonful of the warm purple sweet potato purée as a base.

Arrange slices of rested Iberico secreto on top or alongside the purée. Place grilled trumpet mushrooms and a cluster of pearl onions beside the pork.

Brush or drizzle the reserved warmed gochujang glaze over the pork slices (about 1 tbs per plate) and spoon any remaining glaze lightly over mushrooms. Scatter microgreens or chopped chives and toasted sesame seeds over the dish for freshness and crunch.

Serve immediately while the pork is warm. If desired, spoon any reserved pan juices around the pork for added richness.