Pata Negra Secreto
And Fermented Hot Sauce
Cheffie Series
Hello food lovers! Today we're going to dive into the world of Spanish pigs and talk about delectable meat that you may not have heard of yet - Secreto Iberico Pork!
This cut of pork comes from the Iberico pig, a breed of pig that's native to Spain and Portugal and is known for its rich, juicy flavour. This cut of meat is a true hidden gem, hence the name "Secreto" (secret in Spanish), and once you try it, you'll understand why it's been kept a secret for so long! So get ready to have your taste buds tantalized and to learn all about Secreto Iberico Pork!
I think this pork it’s the wagyu of pork; there is so much fat running through the meat it self-sauces as you put it in your mouth. It’s SUPER good!
I usually don’t pair it with anything, just simple salt and pepps, but it also goes great with this fermented hot sauce.
Philli xoxo
Serves 4
500g Secreto Iberico
20 red chillies, roughly chopped, I like to use a mix of scotch bonnets, birds eyes and non spicy ones.
1 tsp salt
50g cherry tomatoes
4 garlic cloves
200ml mineral water
2 carrots, sliced
1 tbsp neutral oil, plus 100ml for blending
75ml white malt vinegar
1 tbsp sugar
Pinch salt, extra
Method
Place the chillies, salt, cherry
tomatoes, garlic and mineral
water in a jar and cover with a cheesecloth and leave to ferment for 3-5 days.
Preheat the oven to 180C / 160c Fan/ Gas 4. Add carrots with a little oil and salt and roast until soft.
Strain the veg from the fermenting liquid and blend with the roasted carrots, vinegar, oil and sugar. Add the fermenting salt water to loosen so the sauce just coats the back of a spoon. Season to taste with salt.
Cook the secreto in a pan like a thin steak, with salt and pepper. Finish with garlic, butter and thyme. Allow resting before slicing and enjoying!
Hope you enjoy it! Philli xoxo
