The pork secreto is a cut found inside the ribs of the pork. Secreto is quite popular in Spain but if you can not find it you can use pork shoulder, loin, sirloin or even pork chops. We have chosen the secret because of the juiciness and taste that the fat in this cut has. It works perfectly with the acidity of the escabeche.
We 200% recommend to use iberian pork when possible. In addition to the huge meat flavor and aroma difference, the feeding and the pastured environment in which the animals had been raised provides a very healthy fatty acids. Click here to read how we treat this point.
1.- Cut the onion in julienne (fine stripes as) and peel the garlic cloves.
2.- Clean consciously the chosen mushrooms and dry them. Wild mushrooms will give much more flavour to our dish. Cut them in regular pieces. Reserve all these ingredients separated.
3.- Keep the onion with the garlic separated from the mushrooms.
4.- In a very hot pan sear the secret pieces seasoned with salt and pepper around two minutes each side, remove from the and let them rest.
5.- In the same pan we have seared the meat without cleaning it (we want all the caramelized juices in) add the onion and the garlic. Let it cook slowly with a bit of salt and a bay leaf until the onion is translucent. Add more olive oil and some water if necessary.
6.- Add the mushrooms and rise the heat to medium. Let it poach for 2-3 minutes, add the sherry vinegar, an olive oil soup spoon, the chicken broth and if you want, a bit of white wine. Let it reduce until 2 thirds of the liquid have evaporated and season to taste with salt and pepper.
7.- Warm briefly the secreto back in the pan with the escabeche and slice nicely (optional).
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