2 weeks ago during the Easter week-end, we did grill some Iberico pork - although it was Pluma. This time, it's the turn of its equally fatty cousin "Iberico Secreto" to have the honour of the grill. Even though connoisseurs say Pluma is the finest cut, we have to say both are great, and there's little difference in the taste, Secreto being probably a tad fattier. Some say that Pluma is best for grill, and Secreto for parilla, but it's just an expert's quarrel, and frankly who cares?
As the Pluma, the Secreto has been sprinkled with sea salt (oooops! forgot the black pepper) and char grilled for roughly 5/6min. each side, lid on. Beware if you have close neighbors: the fat layer, when grilling, produces a lot of smoke!
Before being carved, the grilled pork is rested a few min. for the juice to flow through the meat.
Iberico Secreto al grill con tapas de verduras.
(roasted peepers salad, spicy artickoke, stuffed pepper, grilled mushrooms and harb marinated olive. These and some others can be bought in Stockmann Itäkatu, but need to be "upgraded" at home).
As a rule, good meat needs good wine: "Pago de Carraovejas Tinto 2014 Reserva" (a special vintage from Pago - bought on a spanish webshop). Great match.
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