Iberian Secreto with Zucchini Purée
The Iberian secreto of pork is a cut located in the armpit of the pig between the shoulder and the belly, and according to some, it gets its name because it was said to be a highly coveted piece that butchers reserved for their own enjoyment. Others, however, state that the name Iberian secreto comes from the fact that it is an internal meat cut that remains hidden during butchering.
In this case, by using an Iberian secreto, its fat composition is healthier than that of a normal pig because it has a higher content of monounsaturated fatty acids due to a special diet.
Reviewed by Editorial Team of Kiwilimón
|
1 comentarios
Ingredients
4
Servings
- 2 Lean pork fillets
- 1 zucchini, large
- 1 onion
- 1 potato, or potato
- 2 glasses whole milk
- 2 tablespoons olive oil
Preparation
15 mins
45 mins
Medium
- Heat the pan over high heat to sear the Iberian secreto. It should be seared on both sides. Once ready, set the Iberian secreto aside and preheat the oven to 180ºC.
- Add oil to a pot to sauté the onion along with a bit of salt. Next, add the zucchini in large pieces and sauté for a few minutes. Finally, add the milk, the potato, and let it cook for about 20 minutes, until the potato is soft. Pass the mixture through a food mill.
- Place the Iberian secreto in the oven for 5 to 8 minutes, depending on each person's taste and the desired doneness of the meat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by