Secreto Ibérico à l’Orange https://www.youtube.com/watch?v=VbUAnfB8TuQ https://www.youtube.com/embed/VbUAnfB8TuQ?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2024/06/secreto-iberico-a-lorange.jpg

Secreto Ibérico à l’Orange

4 people
Easy

Prep time
10 mins

Cook time
14 mins

Total time
24 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g secreto ibérico, all excess fat trimmed
2 tbsp of olive oil for frying
Sea salt and freshly cracked black pepper
For the à l'Orange sauce:
Zest and juice of one orange
2 tbsp caster sugar
2 tbsp sherry vinegar
50ml orange liqueur
250ml veal jus
1 tbsp unsalted butter
Salt and freshly ground black pepper

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Introduction

This orange pork recipe is a variation on the French classic duck à l’Orange using secreto ibérico pork. The pork is quickly seared on a hot pan before making a zesty orange sauce, or sauce bigarade as it’s known in classic French cookery, using a gastrique, a sherry vinegar and sugar reduction that creates the sweet and sour taste that blends perfectly with the secreto pork.

Method

Heat the oil in a large frying pan, once hot, fry the secreto pieces for about 2 minutes on each side. Keep the heat on a high setting. Do not move the secreto pieces around, as this will prevent them from caramelising and getting crispy. Once cooked, take the secreto pieces out and allow them to rest in a warm place. The secreto should be served medium rare to medium.
Allow the pan to cool down slightly before melting the sugar, once the sugar starts to turn light brown in colour, add the sherry vinegar and reduce until the liquid almost evaporated, add the orange liqueur, flambe and reduce by half. Add the addbutter and shake the pan until the caramel is fully combined. Pour the caramelised figs into a warm dish and set aside.
In the same frying pan, add the oloroso sherry and boil on a high heat until the liquid has reduced by two thirds. Make sure you scrape the caramelised sticky bits. Add the stock and reduce by two thirds again. Reduce the heat, season with salt and a tablespoon of butter to make the reduction silky and glossy. Do not boil the sauce at this stage or the butter will split.
To serve, slice the secreto ibérico into smaller pieces and lay on a hot plate. Sprinkle with some sea salt and freshly cracked black pepper and spoon the orange sauce.