Iberico Pork Secreto With White Wine Mustard Sauce

Instructions

1. Stir together all the pickled shallot ingredients (not including the shallot slices) in a small bowl. Stir to dissolve the salt and the sugar, then add in the shallots.
2. Do the same with the mustard seed ingredients, except the mustard seeds, in a separate pot.
3. The mustard pickling liquid to a simmer, stirring to dissolve the salt & sugar.
4. Add the mustard seeds to their pickling liquid. Continue to simmer gently for five minutes. Turn off the heat and let them sit for ten minutes.

   Test a mustard seed – if it isn’t tender, repeat the simmering & sitting process.

5. Dry off the secreto & season it on both sides with salt.
6. Get an oiled frying pan or cast iron skillet very hot over medium-high heat.
7. Gently lay in the secreto and let it sear for 4-5 minutes (to develop a browned crust) before flipping.

   Drain off any excess fat that collects in the pan.

8. After flipping, continue to cook to preferred doneness (we recommend an internal temperature of 135°F for Medium Rare*).
9. Remove the secreto from the pan to a clean plate to rest, loosely covered with foil, while you make the pan sauce.
10. Drain the rendered pork fat out of the pan, reserving 2 tablespoons.
11. Return the pork fat to the pan. Stir in the white wine, scraping any browned bits off the bottom of the pan. Bring the wine to a simmer & cook until the liquid has reduced by half.
12. Stir in the mustard and chicken stock. Continue to simmer until the sauce has thickened enough to coat the back of a spoon.
13. Turn off the heat & slowly whisk in the butter, one cube at a time.
14. Keep the sauce warm until you’re ready to serve.