Secretos de porco preto are grilled pork steaks cut from the Alentejano black pig, a dark-skinned breed raised in the cork-oak and holm-oak pastures of southern Portugal and neighboring Spain. The secreto, or secret cut, is a thin, well-marbled muscle that sits between the shoulder and the loin, close to the shoulder blade. The cut is called secret because it is tucked out of sight under the fat and is easy to overlook when the animal is butchered.
The marbling is the reason the cut is cooked so simply. Coarse salt, black pepper, and a little garlic are all that is needed, and the steaks are seared quickly over high heat so the fat renders and crisps at the edges while the center stays juicy. In Alentejo the pork is typically served with fried or roasted potatoes, a tomato salad, or a side of beans, in the same hearty spirit as Carne de Porco à Alentejana (recipe on the site) and Migas Alentejanas (recipe on the site).
Authentic porco preto is sold in the United States mainly through specialty importers and online butchers, usually under the Ibérico name. Pork shoulder steaks or pork collar make a good substitute, and the recipe below is written for both.
Secretos de Porco Preto Recipe
Ingredients
- For the pork:
- 1 1/2 pounds (680 g) secretos de porco preto (Ibérico secreto), or 4 boneless pork shoulder steaks, about 3/4 inch thick
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, finely minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon dry white wine or lemon juice
- To serve:
- Fried or roasted potatoes
- Sliced ripe tomatoes dressed with olive oil, salt, and oregano
- Lemon wedges
Instructions
- Pat the pork dry. Rub with the salt, pepper, minced garlic, olive oil, and white wine. Cover and let stand at room temperature for 30 minutes, or refrigerate for up to 4 hours and bring to room temperature before cooking.
- Heat a grill or a heavy cast-iron skillet over high heat until very hot. Oil the grill grate lightly if using one.
- Cook the pork for 3 to 4 minutes per side for thin secretos, or 4 to 5 minutes per side for thicker shoulder steaks, until well browned with crisp edges.
- Check that the internal temperature has reached 145°F (63°C), the USDA recommendation for fresh pork. Transfer to a board and rest for 5 minutes.
- Slice against the grain if the pieces are large, and serve immediately with potatoes, tomato salad, and lemon wedges.
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