The Spanish have the most wonderful pork products, Secreto Ibérico, (Iberian Secret) is a highly marbled cut from behind the shoulder blade of the pigs raised in the hills of Extremadura.
Absolutely fabulous when cooked over a hot flame – the surface turns crispy while the inside is wonderful, full of flavour and moist. Best eaten with Spanish fried potatoes (a must is that these are cooked in extra virgin olive oil then seasoned with sea salt flakes – any other oil and they are not Spanish fried potatoes – just take care that the oil does not smoke). Heaven on a plate. This dish is, in its own way, equally good, especially if you like Saffron potatoes.
35 ml boiling water
Large pinch Spanish saffron threads
4 large white baking potatoes
1 large lemon – finely grated zest and juice
45 ml Spanish extra virgin olive oil
45 grams unsalted butter, diced
1/2 tsp natural brown sugar
30 grams fresh rosemary leaves, finely chopped
Pinch each sea salt and freshly ground black pepper
4 pork fillets – Secreto Ibérico (Iberian Secret)
Extra virgin olive oil
- Preheat oven to 180ºC, 355ºF, gas mark 4.
- Lightly oil a roasting tin.
- Put the saffron threads into a small heatproof bowl, pour over the boiling water, stir and cover, leave to infuse for 5 minutes then pass through a strainer into a small bowl, retaining the saffron liquid.
- Peel the potatoes, quarter them lengthways, slice each quarter into three pieces.
- Place into an oil roasting tin.
- Put the saffron liquid, zest, juice, olive oil, butter, sugar, chopped rosemary and seasoning into a bowl, mix until combined then pour over the potatoes; toss to coat.
- Roast in the preheated oven for 45 minutes, or until tender – turning every 10 minutes; keep warm while the fillets are cooked.
- Place a frying pan or griddle over a high heat, when hot brush with the olive oil.
- Season the steaks and cook on both sides until cooked to taste, sprinkle sea salt flakes over the pork.
- Serve immediately with the saffron potatoes.