Secreto Ibérico Spanish Meat Recipes, Tapas Recipes Secreto Ibérico with Caramelised Figs and Oloroso Reduction https://www.youtube.com/watch?v=HB_8Y_IXg-g https://www.youtube.com/embed/HB_8Y_IXg-g?rel=0 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/10/secreto-iberico-with-caramelised-figs-and-oloroso-reduction-1.jpg

Secreto Ibérico with Caramelised Figs and Oloroso Reduction

4 people
Easy

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

400g secreto iberico, all excess fat trimmed
6 whole figs, cut into halves lengthways
2 tbsp of caster sugar
1 tbsp unsalted butter
2 tbsp of olive oil for frying
Sea salt and freshly cracked black pepper
For the oloroso reduction:
100ml oloroso sherry
100ml beef or veal stock
1 tbsp of unsalted butter
Salt to taste

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Introduction

This is a quick one pan recipe using Secreto Ibérico pork, pan fried until pink and served with lightly caramelised figs and a reduction of aged oloroso sherry. The caramelised figs add sweetness to the secreto pork, whilst the sticky oloroso reduction gives depth and balance to the dish. A great tapas dish that will impress any Spanish food lover out there.

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 fig halves flesh side down and fry on a medium heat for 1 minute, turn the figs over, reduce the heat, add the butter 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. Spoon 3 fig halves on top of the secreto pork with some of the caramel and drizzle some of the oloroso reduction, serve immediately.