Dinner · 40 min · spanish

Secreto Ibérico con Patatas

Spanish flavors, weeknight effort. Secreto ibérico meets potatoes in a 40-minute dinner worth keeping in rotation.

Ingredients

• 1.5 lbs Secreto ibérico
• 1.5 lbs Potatoes
• 1/4 cup Olive oil
• 4 cloves Garlic
• 2 sprigs Rosemary
• 1 tbsp Sea salt

Steps

1. Bring the secreto to room temperature and score the fat cap in a crosshatch so it renders evenly.
2. Roast the potato wedges with olive oil, garlic, and rosemary at 425°F (220°C) for 30 minutes until crisp.
3. Season the pork with flaky salt and sear in a ripping-hot dry pan, fat-side down first, 3 minutes per side — ibérico fat needs high heat to render and crisp.
4. Rest the meat 8 minutes, then slice against the grain into thick ribbons.
5. Serve over the roasted potatoes with the pan juices spooned over.
6. Cook to medium — lean-looking ibérico dries out past it.

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