Pan-Seared Iberico Secreto with Flaky Salt

What you need

• 600 g (1 1/3 lb) secreto ibérico, fatty shoulder cut of Iberian pork, in 2-3 cm (1 in) thick pieces
• 1 tsp black pepper, freshly ground
• 1 tsp flaky sea salt, such as Maldon

Method

Restated from the original video

1. 1

   Take the secreto out of the fridge 20 min before cooking and pat it dry with paper towels.

2. 2

   Set a heavy frying pan or a flat griddle over high heat until it is very hot. Add no fat, the marbling renders out on its own.

3. 3

   Lay the pieces in the pan with space between them. Sear without moving until the underside is deep golden brown, 2-3 min.

4. 4

   Turn the pieces over and grind the pepper on the cooked side.

5. 5

   Cook the second side 2-3 min more, until the pork reads 63 °C (145 °F) in the thickest part. The centre stays slightly rosy and juicy.

6. 6

   Move the pieces to a warm plate and rest them for 3-4 min.

7. 7

   Slice against the grain into thick strips and scatter the salt over the cut surfaces.

8. 8

   Serve at once, while the fat is still soft.

Imported from elrincondeafi.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.