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Restaurants›Herb & Wood›Grilled Iberico Pork "secreto" Recipe

Grilled Iberico Pork "secreto" Recipe

Inspired by Herb & Wood

Time1h

Serves4

apple mostarda, cannellini, pancetta, mustard greens

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Ingredients

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Pork

2.2 lb (1 kg) Iberico pork secreto

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Apple Mostarda

2 cups Green apples, diced

1 cup sugar

2 tbs Mustard seeds

1 cup White wine vinegar

1 tbs Ground mustard

Cannellini Beans

2 cups Canned cannellini beans, drained and rinsed

2 tbs Garlic, minced

1 tbs Parsley, chopped

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Pancetta and Mustard Greens

5.29 oz (150 g) Pancetta, diced

2 cups Mustard greens, chopped

1 tbs Garlic, minced

1 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Pork Preparation

1

Marinate Pork

Rub the Iberico pork secreto with olive oil, salt, and black pepper. Let it marinate for at least 30 minutes.

2

Grill Pork

Preheat the grill to medium-high heat. Grill the pork for about 6-8 minutes on each side or until it reaches an internal temperature of 145°F (63°C). Let it rest for 5 minutes before slicing.

Apple Mostarda Preparation

3

Cook Apples

In a saucepan, combine the diced apples, sugar, mustard seeds, white wine vinegar, and ground mustard. Cook over medium heat for about 15-20 minutes until the apples are soft and the mixture thickens.

Cannellini Beans Preparation

4

Sauté Beans

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the cannellini beans, parsley, salt, and black pepper. Cook for about 5-7 minutes until heated through.

Pancetta and Mustard Greens Preparation

5

Sauté Pancetta and Greens

In a separate skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Add minced garlic and mustard greens. Sauté until the greens are wilted. Season with salt and black pepper to taste.