Today’s recipe is simple yet delicious. Made with seasonal products and perfect for these autumn days.
Apparently, twenty years ago, the owner of a bar in Seville featured a tapa with small pieces of Iberian pork simply marinated and grilled. The success was overwhelming and the practice spread throughout the city, jumping later to the other provinces of Andalusia, Extremadura, Madrid and the rest of the country. And today these meats, traditionally used for the production of sausages are considered an exquisiteness, which resembles for its fat composition and flavor to Kobe beef.
One of such pieces is the Iberian secret. There are two theories to explain its name: the first says that it is because the butchers kept them for themselves, for their quality; and the second one is because it is hidden, covered by fat and adhered to the sheet of bacon.
Iberian Secret with caramelized apples
- ½ kilo of Iberian secret
- 4 tablespoons extra virgin olive oil
- 1 glass of Pedro Ximénez
- Maldon salt
- 2 Golden Delicious apples
- 1 tablespoon sugar
- 1 tablespoon butter
- ½ kilo of potatoes
- ½ onion
- 1 dash of oil
Peel the potatoes, cut into slices as in for a Spanish tortilla, mix them with the chopped onion and place in a greased baking dish, splash some olive oil and put it into a preheated oven at 180 º C (350 º F) for 45 minutes.
Cut apples into quarters and then eighths, peel each piece. Melt the butter with the sugar in a pan and sauté the apple slices until they turn golden brown and caramelize.
Cut the meat into biased fillets (not too thick). Heat the oil in an iron skillet and cook the fillets on both sides until they look a bit roasted outside and little pink inside. Take them out of the pan and season with a few flakes of Maldon salt and pepper. Reserve and keep warm.
Serve the meat with a few slices of apple, potatoes and bathe with the sauce.
Source: The excellences of pork, by Ismael Diaz Yubero. With recipes of María Jesús Gil de Antuñano (Do not pay attention to the price, it was a gift)