Secreto Iberico Pork with Romesco
Georgia created this dish for MasterChef UK Professionals Season 18. Drawing on her personal connection to Spain — her parents lived there and she spent many holidays absorbing the food culture — Georgia built an elevated Spanish tapas plate around secreto iberico, one of the most prized pork cuts in Spanish gastronomy. She described it as 'Iberico pork with romesco, patatas bravas but without the brava sauce — I'm doing aioli instead, and crispy ham.' Jay Rayner called the romesco 'fantastic' and the pork cookery 'bang on.' Leyla Kazim exclaimed about the potatoes: 'Have you seen the crunch on that? I mean, that's just ridiculously good.' Marcus declared 'Absolutely love this dish. The romesco sauce is fabulous.' Monica said 'Georgia deserves to go through just on that bowl of potatoes.' Xanthe Clay's only niggle was that there was 'quite a lot of the romesco sauce.' This recipe addresses that with measured plating guidance while preserving every praised element. Chef’s Notes: Addres…
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- ROAST THE PEPPERS AND TOMATOES
- Preheat the oven to 425°F . Place 5 red bell peppers , 2 halved tomatoes, and 2
- MAKE THE ROMESCO SAUCE
- If using a dried nyora or ancho chile, soak it in hot water for 15 minutes, then
- PAR-BOIL AND ROAST THE POTATOES
- Place the halved or quartered potatoes in a large saucepan of well-salted cold w
- MAKE THE CRISPY JAMÓN
- Lay the jamón slices on a parchment-lined baking sheet in a single layer. Bake a
- MAKE THE GARLIC AIOLI
- In a medium bowl, whisk together the egg yolks, grated garlic, lemon juice, Dijo
- PREPARE THE CHARRED SPRING ONIONS
- Bring a saucepan of salted water to the boil. Blanch the trimmed spring onions f
- DRESS THE ROASTED RED PEPPERS
- Tear or slice the 2 reserved roasted red peppers into wide strips. Toss gently w
- COOK THE SECRETO IBERICO
- Remove the secreto from the refrigerator 30 minutes before cooking to bring to r
- ASSEMBLE AND SERVE
- Spoon a measured bed of romesco sauce slightly off-centre on each warm plate. Ar