Griddled Ibérico pork secreto with chips and fried green peppers
A juicy, marbled cut of Ibérico pork, seared quickly on a very hot griddle, sliced into strips and served with flaky salt, homemade chips and fried green peppers. Presa and pluma are cooked the same way.
- 45 minTime
- 35 minHands-on
- 4Portions
- ≈ €3.10per portion
- 780kcal per portion
Ingredients for 4 portions
- 600 gIbérico pork secreto
- to tasteSalt, flaky sea salt
On the side
- 800 gPotato, cut into chips
- 5 tbspOlive oil, for frying
- 8Italian green peppers, whole
- 2 tbspOlive oil, for the peppers
Method
- Peel the potatoes and cut them into 1 cm thick chips. Rinse in cold water and dry thoroughly with a clean tea towel.
- Heat plenty of oil, about 2 cm deep, in a deep frying pan over a medium-high heat. Fry the chips in two batches for about 10 minutes each, until golden. Drain on kitchen paper and season with salt.
- Meanwhile, heat the oil in another pan over a medium heat. Fry the whole peppers, covered, for 10–12 minutes, turning now and then, until soft and blistered. Season with salt.
- Heat a griddle or frying pan over a high heat, with no fat. Cook the secreto whole for 3–4 minutes a side, until deep golden outside and juicy and slightly pink inside.
- Rest the meat for 2 minutes, cut it into strips and sprinkle with flaky salt.
- Serve the secreto with the chips and peppers.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
