How to make a juicy Iberian pork shoulder

How to make a juicy Iberian pork shoulder


Text: Janice Sim

Why settle for an ordinary cut when there's a premium alternative to tuck into?

The country of Spain is known for many spectacular things, such as historical architecture, raving Ibiza parties... the extensive list goes on. But one of its best kept secrets is served on a plate — the Iberian Pork Secreto (secreto means "secret" in Spanish) is a wonderfully tender and prized cut from the Black Iberian pig's shoulder, which sparks a rich, nutty flavour. Below, recreate this winning dish from European restaurant PORTA, with a recipe by Executive Chef Michael Suyanto. A helpful tip? The recipe's key ingredients can be easily procured at PORTA's retail store, so anyone can try their hand at this stellar entrée from the comforts of their home. There goes your last excuse out the window — it's about time to rise up to the challenge. 

Iberico Pork Secreto: Here's what you need 

800g Iberian Pork Secreto
4 tbspn Honey Mustard
100g Vine-ripened Cherry Tomatoes
500g Idaho Potatoes
150ml Veal Jus
150ml Whipping Cream
2 tbspn Unsalted Butter
Sea Salt and White Pepper to taste

Iberico Pork Secreto: How to make it

1. Season the pork with salt and pepper, and plate it in a vacuumed food-grade bag.
2. Slow cook the pork for 4 hours in a sous vide machine at 60 degrees Celsius.
3. Place potatoes in a pot of salted water. Bring the water to boil, then simmer to cook for 10 minutes. Pierce potatoes with a fork to test if it's cooked — the fork should slide out easily if it is.
4. Use a food mill to finely mash the pototoes. Add cream and butter, and season well with salt and pepper. Set aside.
5. Remove the pork from the vacuum bag and pat dry with a cloth. Pan fry the pork in vegetable oil until golden brown in colour. Remove the pork from the pan and brush it with honey mustard.
6. Spoon the potato mash in the centre of the plate. Slice the pork and place them on top of the mash. Place the cherry tomatoes on the side.
7. Drizzle with the veal jus to serve.

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