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Secreto Ibérico and Rosti Potato Tower with Chimichurri Sauce

2 people
Easy

Prep time
20 mins

Cook time
15 mins

Total time
35 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g secreto ibérico pieces, trimmed and all sinew removed
2 tablespoons of olive oil
Sea salt and pepper
For the rösti potatoes:
2 large King Edward potatoes
100g clarified butter
Sunflower oil for frying
Sea salt and freshly ground black pepper
For the chimichurri sauce:
2 cloves of garlic, finely chopped
1 banana shallot, finely chopped
1 small bunch of fresh coriander, finely chopped
1 small bunch of fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
1 whole red chilli, seeds removed and finely chopped
5 tbsp of extra virgin olive oil
2 tbsp of sherry vinegar
Sea salt to taste

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Introduction

Inspired by South American chef Francis Mallmann, crispy rosti potatoes and thin pieces of grilled secreto Ibérico pork are stacked into a tower that is then carved at the table and served with a tangy chimichurri sauce for a main course dish that will impress and deliver in flavour.

Method

For the rösti, grate the potatoes coarsely into a bowl. Squeeze the grated potato to remove as much moisture as possible. Pour the clarified butter, season with salt and black pepper and mix well. Heat the oil in a large frying pan over a medium heat. Divide the mixture into three portions, grab each portion in your hands and carefully place on the frying pan. Using the back of a spoon gently push down the mixture until you have a thin flat pancake. Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil if needed. Remove from the pan and drain on kitchen paper. Repeat with the remaining potato until you have three rösti. Place onto a roasting tray and reheat before serving.
To make the chimichurri sauce, combine all the ingredients in a bowl and season with salt. The chimichurri can be made in advance and refrigerated overnight. Bring to room temperature before serving.
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.
On a large wooden board, place one rosti potato as the base of the tower, top with scattered pieces of grilled secreto, put another rosti potato on top, more secreto pieces and close the tower with the last potato rosti. Take the board to the table and carve the tower into two pieces and serve with chimichurri sauce.