Iberian pork secreto with potatoes and shallots

Ingredients

• 500 gIberian pork secreto
• 1 tablespoonmustard
• 3 tablespoonsextra-virgin olive oil
• 3 tablespoonsvinegar
• ½ tablespoonthyme
• 2garlic cloves, crushed
• to tastesalt
• 10baby potatoes
• 10shallots
• 4garlic cloves
• 200 mlPort
• ½ tablespooncornflour
• ¼ glasswater
• to tasteextra-virgin olive oil
• to tastesalt

Instructions

1. 1

   Mix the sauce

   For the ajilis mojilis, combine the thyme, mustard, vinegar, crushed garlic, olive oil and salt in a bowl. Leave the mixture to marinate.

2. 2

   Brown the vegetables

   Warm a frying pan over a low heat and brown the garlic cloves, shallots and unpeeled baby potatoes for about 8 minutes.

3. 3

   Cook with Port

   Add the Port, cover the pan and cook for 2 minutes. Stir the cornflour into the water, add it to the pan and let the liquid reduce for 6–8 minutes.

4. 4

   Grill the pork

   Place the secreto on a hot grill and brush it with the ajilis mojilis. After 1 minute, turn the meat and brush the other side. Repeat, turning and brushing every minute, until browned and cooked to your preferred doneness.

5. 5

   Slice and plate

   Cut the meat into slices and arrange it on a plate with the potato and shallot garnish. Sprinkle a little coarse salt over the pork.

6. 6

   Serve the dish

   Serve and enjoy the grilled Iberian pork secreto with its side dish.

What is Iberian pork secreto?

Secreto is a prized cut from Iberian pork, cooked here on a grill and served with potatoes and shallots. This Spanish-inspired plate pairs the meat with ajilis mojilis, a sharp, aromatic mixture of thyme, mustard, vinegar, garlic and olive oil.

The sauce adds contrast to the rich pork, while the vegetables simmer in Port until the liquid reduces around them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 907 calories, 49g protein, 60g carbs, 40g fat.

The potatoes and Port contribute much of the carbohydrate, while the pork supplies most of the protein and a substantial share of the fat; the olive oil also adds fat. For a more balanced plate, serve the portion with a generous side of salad or other vegetables.

The sauce and its ingredients

Ajilis mojilis: mix the sauce ingredients and leave them to marinate while you prepare the vegetables. The vinegar and mustard give it a tangy edge, and the thyme and garlic make it aromatic.

Olive oil: the recipe uses it both in the sauce and to brown the potatoes, shallots and garlic. The oil helps coat the pork when you brush it during grilling.

Getting the side dish right

Potatoes and shallots: brown them gently with the garlic for about 8 minutes, keeping the heat low. The potatoes are left unpeeled, as specified in the recipe.

Port sauce: cover the pan for the first 2 minutes after adding the wine, then stir in the cornflour dissolved in water. Let the mixture reduce for 6–8 minutes so it thickens around the vegetables.

Grilling the secreto

Hot grill: start with the grill hot, then brush the meat with the sauce. Turn it after 1 minute and brush the other side.

Regular turns: continue turning and brushing at 1-minute intervals. The recipe gives no total grilling time, so use browning and your preferred doneness as the guide.

Serving the pork

Resting and slicing: the method moves straight from grilling to slicing, so have the plate ready before the meat comes off the grill. Arrange the slices with the potatoes and shallots.

Finishing salt: add a little coarse salt over the pork just before serving. The savoury meat, tangy sauce and Port-cooked garnish make a complete plate.

What to serve alongside

The recipe already includes potatoes and shallots as its side, so it can be served as written. If you want something fresh alongside, a simple green salad can add a crisp contrast without changing the main dish.

Recipe notes & tips

• Keep the potatoes unpeeled, as directed, and brown them gently.
• Dissolve the cornflour in the water before adding it to the pan to avoid lumps.
• Have the sauce ready before the pork goes on the hot grill.
• Turn and brush the pork every minute, following the recipe's timing.
• Use coarse salt sparingly as a finishing touch over the sliced meat.

Variations

• Herb change: swap the thyme for rosemary for a different aromatic note.
• More garlic: add a little extra crushed garlic to the sauce if you like a stronger flavour.
• Tangier sauce: adjust the vinegar slightly to suit your taste.
• Fresh side: serve with a green salad for a crisp contrast to the rich pork.
• No Port: use another suitable cooking wine, bearing in mind that it will change the garnish's flavour.

Common mistakes to avoid

• High heat for the vegetables: they may brown too quickly; keep the pan over a low heat.
• Adding dry cornflour: it can form lumps; dissolve it in the water first.
• Skipping the lid: the recipe calls for covering the pan while the Port cooks for 2 minutes.
• Leaving the pork unturned: turn it every minute and brush each side with sauce.
• Overdoing the finishing salt: sprinkle only a little coarse salt over the meat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot; the pork may become less tender if reheated for too long.

Frequently asked questions