We are going to explain how to make a little different preparation with the famous Iberian secret, which you like so much.
What is the Iberian secret?
It is a very substantial piece is on the inside of the spine by mace pallet between bacon, in that would be the pig’s armpit. In this case, we will show a secret way of cooking, more tender, ideal if the cut that we take, at home we find it a bit tight or hard.
These meats that come prepared to the emptiness, it is necessary to aerate them a little before using them. And also as they come with a bit of very greasy meat, what we do is remove part of the fat. There are secrets of enormous sizes and others not so much.
What we do is put them in retractable vacuum bags , so that this bag after closing it with a juice of pepper that we are going to prepare, we can close it, putting it in boiling water, and we will make each secret separately.
Good! With a blender we are going to liquefy red or red pepper. We will use it for the preparation of the juice. We put the juice of the red pepper with nothing else, to reduce it to boil a little and also to thicken it.
Once it is cold and the pepper juice we throw, so two teaspoons each and then we will vacuum and retractable .
Now the three vacuum-packed bags are thrown into the hot water . This shrinks immediately, shrinks, and once this is done we pass them to ice water in each of the bags.
We’re going to put it in the steam cooker, for 12 hours at 68 degrees . This way you will be juicy, apparently underdone, but inside the fiber breaks and decompose easily being so much more tender.
Everything that is done under vacuum, then its temperature must be lowered to 2 degrees 3 degrees from the standard refrigerator.
This is essential in all vacuum cooking formulas.
So now we take it out, the juice falls but it has already been impregnated in the flesh. We are going to take it to the pit to be made in coal.
In the barbecue brown it well on the outside and juicy inside.
And from there we will cut later to make the aperitif. Very well! Now we are going to cut the fine filetitos, and we are going to make a secret tapa of Iberian pork, doradito. We add garlic made in a mold with mannitol, hollow inside and we put as a final touch, a garlic cream with potatoes
We already have a magnificent, simple, clean but very tasty tapa!