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    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

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    14 mins
    Prep
    Total time
    24 mins
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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

    Introduction

    Our 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 its 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.

      Shop Ingredients

      Martinez Lacuesta White Rioja Barrica 2022

      £15.90

      Argueso Sherry Vinegar

      £7.90

      Secreto Iberico 1Kg

      SOLD OUT

      Añana Salt Flakes

      £3.90

      Mascaro Orange Liqueur

      £42.00

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