Very delicious dish yesterday. I love the structure of the meat and flavor of chestnuts by the Ibérico Secreto.
Note: As I can’t upload photos to the blog BerlinKitchen at Wineberserkers right now due to technical difficulties, I now upload the recipes directly without link
Ingredients
400g-500g Ibérico Secreto
Marinade:
1 tsp Pimentón De la Vera hot (or 2 tsp for heat)
4 tsp soy sauce
1/2 tsp ground cumin
1 clove garlic, chopped/crushed
1 tbsp sunflower oil
1 tsp white wine vinegar
1 tsp sugar
1 tbsp water
Preparation
- Combine the ingredients for the marinade
2. Brush the meat with the marinade and let it rest in the fridge for a few hours
- Remove the marinade from the meat with a kitchen paper or water. I didn’t remove the marinade, but then you have the be very careful when you sauté or grill the Secreto Iberico a few minutes on both sides. It will get dark on the edges but I like it. ENJOY
