{"id":17191,"date":"2023-12-21T21:14:01","date_gmt":"2023-12-21T20:14:01","guid":{"rendered":"https:\/\/malagagourmet.net\/?p=17191"},"modified":"2024-03-02T12:31:45","modified_gmt":"2024-03-02T11:31:45","slug":"grilled-iberian-secret","status":"publish","type":"post","link":"https:\/\/malagagourmet.net\/en\/grilled-iberian-secret\/","title":{"rendered":"How to make grilled Iberian secret"},"content":{"rendered":"<p><span style=\"vertical-align: inherit;\">The Iberian Secret is a cut of pork highly valued and appreciated in Spanish and Portuguese gastronomy. It comes from the Iberian Peninsula region and is obtained from the ventral part of the Iberian pig, specifically from the muscle located near the kidney. Its name comes from its &#8220;secret&#8221; location in the pig&#8217;s anatomy.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">This meat is characterized by its great infiltration of intramuscular fat, which gives it exceptional juiciness and flavor. It has a tender texture and a deep reddish color. The Iberian secret is located in the inner part of the pork&#8217;s loin, between the shoulder and the neck and is considered one of the tastiest and most tender parts of the pig, and its flavor is influenced by the natural diet of Iberian pigs, which They usually graze in mountain areas.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">The Iberian secret is prepared in various ways, grilled, grilled, in stews or as the protagonist in gourmet dishes. It is a culinary delight highly appreciated for its flavor and quality, and is an essential component of traditional Iberian cuisine.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">In addition to being delicious, the Iberian secret is known for its health benefits. It is rich in unsaturated fatty acids, which are excellent for the cardiovascular system. Incorporating grilled Iberian secret into your diet can help keep cholesterol levels in a healthy range.<\/span><\/p>\n<h2><span style=\"vertical-align: inherit;\">Pork secret in beer sauce<\/span><\/h2>\n<p><span style=\"vertical-align: inherit;\">Making an Iberian secret with beer sauce can be a great choice to give an authentic flavor to the meat. We tell you the ingredients for this grilled secret recipe with beer for four people.<\/span><\/p>\n<ul>\n<li><span style=\"vertical-align: inherit;\">2-4 fillets of pork secret (also known as Iberian secret)<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">1 large onion, finely chopped<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">2 cloves garlic, minced<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">200 ml of <\/span><a title=\"online beer\" href=\"https:\/\/malagagourmet.net\/cervezas\/\"><span style=\"vertical-align: inherit;\">beer<\/span><\/a><span style=\"vertical-align: inherit;\"> (preferably a dark beer or <\/span><em><span style=\"vertical-align: inherit;\">stout<\/span><\/em><span style=\"vertical-align: inherit;\"> )<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">200 ml meat broth<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">2 tablespoons <\/span><a title=\"extra virgin olive oil\" href=\"https:\/\/malagagourmet.net\/aceite-oliva-virgen-extra\/\"><span style=\"vertical-align: inherit;\">extra virgin olive oil<\/span><\/a><\/li>\n<li><span style=\"vertical-align: inherit;\">1 tablespoon butter<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Salt and pepper to taste<\/span><\/li>\n<\/ul>\n<h2><span style=\"vertical-align: inherit;\">Preparation of pork secret<\/span><\/h2>\n<ol>\n<li><span style=\"vertical-align: inherit;\">Coarsely chop the garlic and brown it in a frying pan with olive oil over medium heat.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Cut the leek into pieces and add it to the pan.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">When the sauce is golden, add the beer and meat broth. Cook for about 10 minutes, stirring occasionally. Season with salt and pepper.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Season the Iberian secret fillets with salt and pepper before cooking.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Grill the meat on a hot grill, turning to achieve desired doneness. It is suggested to leave it slightly pink inside to preserve its juiciness.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Peel and cut the potatoes into thin sticks. Fry them until crispy and season them with salt and pepper.<\/span><\/li>\n<li><span style=\"vertical-align: inherit;\">Serve the steaks with the fries and pour the sauce on top.<\/span><\/li>\n<\/ol>\n<p><span style=\"vertical-align: inherit;\">You can serve the sauce in a separate container, but it is recommended to mix the flavors for a complete dining experience.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">Enjoy this delicious recipe for Iberian meat with beer sauce, a perfect combination of flavors and textures.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">The preparation of this recipe will vary depending on individual preferences and cooking techniques, but in general, you will cook the pork secret steaks in a large skillet with hot oil until golden brown on both sides.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">Then, they are removed and the sauce is prepared in the same pan with onion, garlic, beer, meat broth and other ingredients. The fillets are often added back to the sauce to finish cooking and absorb the flavors.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">This recipe can be made with either blonde or black beer, and although we prefer black beer to intensify the flavor, more toasted, with nuances of coffee or chocolate, you can use blonde beer to lower that intensity with a lighter and fresher flavor.<\/span><\/p>\n<h2><span style=\"vertical-align: inherit;\">Tips for making grilled Iberian secret<\/span><\/h2>\n<p><span style=\"vertical-align: inherit;\">Start by removing the Secreto Ib\u00e9rico fillets from the refrigerator at least 30 minutes before cooking. This allows the meat to come to room temperature, which will facilitate even cooking. Meanwhile, you can season the fillets with a pinch of coarse salt on both sides. If you wish, you can add other spices or dried herbs of your choice, such as rosemary or thyme, or even a marinade of your choice. Lightly massage the spices into the meat and let it sit so the flavors can infuse.<\/span><\/p>\n<p><img decoding=\"async\" class=\"size-full wp-image-17082 aligncenter\" src=\"https:\/\/malagagourmet.net\/wp-content\/uploads\/2023\/09\/Consejos-para-hacer-secreto-iberico-a-la-parrilla.jpg\" alt=\"Tips for making grilled Iberian secret\" width=\"700\" height=\"700\" srcset=\"https:\/\/malagagourmet.net\/wp-content\/uploads\/2023\/09\/Consejos-para-hacer-secreto-iberico-a-la-parrilla.jpg 700w, https:\/\/malagagourmet.net\/wp-content\/uploads\/2023\/09\/Consejos-para-hacer-secreto-iberico-a-la-parrilla-480x480.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 700px, 100vw\" \/><\/p>\n<p><span style=\"vertical-align: inherit;\">While the meat rests, prepare the grill. Light the charcoal or set your gas grill to medium-high heat. Make sure your grill grates are clean and oiled to prevent meat from sticking.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">When the grill is hot and ready, lightly brush the Secreto Ib\u00e9rico fillets with extra virgin olive oil to prevent them from sticking to the grill and to improve the browning of the meat. Place the steaks on the hot grill.<\/span><\/p>\n<p><a title=\"Buy Iberian products online\" href=\"https:\/\/malagagourmet.net\/ibericos\/\"><span style=\"vertical-align: inherit;\">Buy Iberian products online<\/span><\/a><\/p>\n<p><span style=\"vertical-align: inherit;\">Grill the steaks for about 2-4 minutes on each side, depending on the thickness of the meat and how you like it cooked. Secreto Ib\u00e9rico is a lean meat, so it cooks quickly. Use tongs or a spatula to carefully turn them over. If you have a kitchen thermometer, the desired internal temperature for a medium-rare pork is approximately 63-71\u00b0C.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">Once the steaks are cooked to your liking, remove them from the grill and place them on a plate. Cover the fillets with aluminum foil and let them rest for about 5-10 minutes. This step allows the juices in the meat to redistribute, which will result in juicier, more tender meat when you cut it.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">After resting, cut the Secreto Ib\u00e9rico fillets into thin slices, preferably diagonally to maximize juiciness. You can accompany them with garnishes of your choice, such as roasted potatoes, grilled vegetables or a fresh salad. Serve hot and enjoy the exquisite combination of flavors and textures of this delicate meat.<\/span><\/p>\n<p><span style=\"vertical-align: inherit;\">Preparing Secreto Ib\u00e9rico on the grill is a simple but delicious way to highlight the quality of this premium meat. With these steps, you can enjoy a gourmet dish in the comfort of your home. Enjoy!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Iberian Secret is a cut of pork highly valued and appreciated in Spanish and Portuguese gastronomy. It comes from the Iberian Peninsula region and is obtained from the ventral part of the Iberian pig, specifically from the muscle located near the kidney. Its name comes from its &#8220;secret&#8221; location in the pig&#8217;s anatomy. This [&hellip;]<\/p>\n","protected":false},"author":52,"featured_media":17087,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[58],"tags":[],"class_list":["post-17191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-spanish-recipes"],"_links":{"self":[{"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/posts\/17191"}],"collection":[{"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/users\/52"}],"replies":[{"embeddable":true,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/comments?post=17191"}],"version-history":[{"count":2,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/posts\/17191\/revisions"}],"predecessor-version":[{"id":17193,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/posts\/17191\/revisions\/17193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/media\/17087"}],"wp:attachment":[{"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/media?parent=17191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/categories?post=17191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/malagagourmet.net\/en\/wp-json\/wp\/v2\/tags?post=17191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}