Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Plan your delivery

    1 Choose your service

    • Standard Delivery
      Delivered up to 5 working days
    • Priority Delivery
      Choose a date, including Saturdays
    • Click & Collect
      Collect from Basco HQ
    FREE Standard Delivery over £75

    2 Choose your date

    Spanish
    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
    SHARE Facebook WhatsApp Copy

    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

    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

    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

      £10.75

      Secreto Iberico 1Kg

      £42.25

      Añana Salt Flakes

      £3.90

      Mascaro Orange Liqueur

      £42.00

      Similar recipes

      Ibérico Pork Tonkatsu
      Secreto Ibérico with Caramelised Figs and Oloroso Reduction
      Iberico Pork Secreto with Fennel, Onion Puree and Oloroso Pan Juices
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update