Iberian Secreto with Romesco Sauce

 60 minutes  20 minutes  3

Description:
IBERIAN SECRET (SECRETO IBERICO) The "secret" Spanish meat made for sybarite palates, perfect for a bbq night.

Recipe method:

1. The Noras are a type of dried smoked pepper. Put them in water to hydrate the night before.
2. Make a cross cut on the base of the tomatoes and roast them in the oven at 180 degrees for about 30-40 minutes. Roast the garlic cloves for about 15 minutes or until tender. Keep an eye on them so they do not get burnt!
3. Once roasted, peel the tomatoes and clean the seeds. Peel the garlic too.
4. Once hydrated, open the Nora, clean the seeds with a teaspoon and remove the creamy meat.
5. Mix the meat from the tomatoes, the meat from the Nora and the roasted garlic cloves with the paprika, the extra virgin olive oil, the almonds, the vinegar, the chilli and the toasted bread slice. Salt to taste.
6. Blend all ingredients until obtaining an orange cream. It will be a lumpy cream due to the almonds. If it is too thick, you can put a little bit more of oil, or vinegar if you prefer it with an acid stronger flavour.  
7. Reserve and now cook the “Secreto”.
8. Pour a bit of extra virgin olive oil into a pan, just enough for the meat to not to stick to the pan at the first hit. As you can see, we are using a cast iron pan which is like to grilling. If you do not have one like it, just use a regular pan. Do not pour too much oil as the Iberian "Secreto" is already a fatty meat and will exudate to cook on its juice. Put the Oil on high heat and once very hot, add the "Secreto". Leave to cook each side for at least 3-4 minutes or until you can see the outside well cooked. It will depend on the thickness of the meat thought, so keep an eye.
9. Once cooked set aside for a couple of minutes and then serve with some sprinkle salt on top and your homemade Romesco sauce. The result should be juicy and super tender.

Ingredients and Quantities:

 2 ripened tomatoes
 5 garlic cloves
 1 Nora
 1tbsp mild paprika
 120ml / 4fl oz extra virgin olive oil
 40 grams / 1oz peeled roasted almonds
 1 slice toasted bread
 50 ml / 1fl oz white wine vinegar
 Half small chilli (optional. Only if you would like to give it a spicy touch)
 Salt and pepper to taste
 750grams / 26oz  Iberian Secreto meat