At a glance
Pork secreto is a thin, heavily marbled cut from behind the pork shoulder. Season it simply with coarse salt and grill it over very high heat for 3 to 4 minutes per side until charred and at least 145°F inside. Rest it for 5 minutes, slice it across the grain and serve it with lemon.
Secreto, meaning secret in Spanish, is a small cut hidden between the shoulder fat and the loin of the pig. Traditionally it comes from Iberico pigs, and Spanish butchers once kept it for themselves. It is thin, almost like a skirt steak, and so marbled that it bastes itself on the grill, giving you crisp, charred edges and incredibly juicy meat in minutes.
Where to buy pork secreto
Look for Iberico secreto from Spanish food importers, specialist butchers or online meat suppliers. Some heritage pork farms also sell secreto from breeds like Berkshire or Mangalitsa. It is usually sold in pieces of 8 oz to 1 lb, often frozen.
How to cook secreto
Keep it simple. Coarse salt, a very hot fire and a few minutes per side is all it needs. The fat renders quickly and can flare up, so keep part of the grill clear to move it if needed. Because secreto is so thin, a thermometer is the easiest way to know when it is done.
Recipe
Pork Secreto
- Prep
- 10 min
- Cook
- 10 min
- Rest
- 5 min
- Total
- 25 min
- Makes
- 2 to 4 servings
- Direct high heat, about 500°F to 600°F (260°C to 315°C)
- Cook to at least 145°F (63°C)
- About 3 to 4 minutes per side
Ingredients
- 1 lb (450 g) pork secreto, Iberico or other heritage pork
- 1 tsp coarse sea salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 lemon, cut into wedges
- Padron peppers and crusty bread, to serve (optional)
Equipment
- Charcoal or gas grill set up for high direct heat
- Instant read thermometer
Method
- Take the secreto out of the fridge 30 minutes before cooking and pat it dry.
- Light a hot charcoal fire, or heat a gas grill to high.
- Rub the secreto lightly with olive oil. Season with coarse salt just before it goes on the grill.
- Grill over direct high heat for 3 to 4 minutes per side, until well charred at the edges and at least 145°F (63°C) inside. Thin pieces cook faster.
- If the fat flares up, move the meat briefly to a cooler part of the grill.
- Rest for 5 minutes, then slice thinly across the grain.
- Season with pepper and a little more salt and serve with lemon wedges.
Notes
- Secreto is thin and heavily marbled, so it cooks very quickly. Do not walk away from the grill.
- In Spain, Iberico secreto is often served a little pink. The USDA recommends 145°F (63°C) with a 3 minute rest for pork.
Serving secreto
- Sliced thin with lemon, coarse salt and blistered padron peppers.
- On toasted bread rubbed with tomato and garlic.
- In tacos with salsa verde and pickled onions.
If you enjoy secreto, try other underused pork cuts such as pork collar and pork cheeks.
Frequently asked questions
What part of the pig is secreto?
It is a thin muscle between the back fat and the loin, near the shoulder. It is sometimes compared to beef skirt steak.
Can secreto be served pink?
In Spain, Iberico secreto is often served slightly pink. The USDA recommends cooking pork to 145°F with a 3 minute rest.
Can I cook secreto in a pan?
Yes. Use a very hot cast iron pan and cook it for 2 to 3 minutes per side. You lose the char from the grill but keep the juiciness.