Pork Secreto with Bread and Tomato Salad

Difficulty:
1/5

Ease of preparation rating: Medium.

Yield:  4 servings.

 

Ingredients:

Secreto de Cerdo:

1 pound (454 g) pork secreto, (pork flank steak), cut into 4 portions

1 tablespoon (15 ml) chopped fresh oregano

1/4 cup (60 ml) olive oil, divided

4 cloves garlic, minced, divided

Salt and pepper

1/2 pound (227 grams) pork belly, cut into small pieces

2 raw chorizo sausages, removed from casing

2 small white onions, finely chopped

2 chili peppers, seeded and chopped

4 slices crusty artisan bread

1 teaspoon (5 ml) fresh chopped thyme

1 teaspoon (5 ml) paprika

1 teaspoon (5 ml) cayenne pepper

2 tablespoons (30 ml) vegetable oil

 

Tomato Salad:

2 cloves garlic, minced

1 tablespoon (15 ml) chopped fresh oregano

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) sherry vinegar

1/8 teaspoon (0.75 ml) salt

1/8 teaspoon (0.75 ml) pepper

4 ripe tomatoes, chopped into 1-inch pieces

 

Method:

Secreto de Cerdo:

In a large bowl, season pork with oregano, two tablespoons (30 ml) of olive oil, and half of the minced garlic. Season with salt and pepper.

Rub mixture into the pork and refrigerate for one hour.

Heat two tablespoons (30 ml) olive oil in a large frying pan over medium-high heat.

Add the pork belly, chorizo, onions, peppers, and remaining garlic.

Stir and cook for four to five minutes, until the onions are soft and meat starts to brown.

Meanwhile, dip bread slices into a bowl of water, then tear wet bread into roughly one-inch (2.5 cm) cubes.

Add bread, thyme, salt, chili peppers, paprika and cayenne to the pan and continue cooking for four to five minutes.

In a second medium pan, heat vegetable oil over medium-high heat.

Transfer marinated pork flat-side down into the pan.

Sear pork for four to five minutes, until golden brown.

Flip and continue searing for four to five more minutes, until the second side is brown and caramelized.

Remove pork from the pan and set aside to rest for three to four minutes before slicing.

Spoon chorizo and pork belly mixture onto a plate and top with sliced pork secreto.

 

Tomato Salad:

In a large mixing bowl, whisk together garlic, oregano, olive oil, and sherry vinegar. Season with salt and pepper.

Add tomatoes to the bowl and toss until combined.

Serve with pork secreto.