Pan-fried Iberian Pork Secreto

Remove the Iberian pork secreto from the fridge 15–20 minutes before cooking and pat dry with kitchen roll.

Season both sides of the pork secreto with coarse sea salt or fleur de sel and freshly ground black pepper.

Heat a griddle pan or heavy-based frying pan over a high heat until it starts to smoke, then add 1 tbsp of extra virgin olive oil. (Optional: rub the pan with the peeled garlic clove before adding the oil for extra flavour.)

Place the pork secreto in the hot pan and cook for 3–4 minutes on each side until golden on the outside and the centre reaches 63 °C.

Remove the pork secreto from the pan and rest on a board, lightly tented with foil, for 5 minutes.

Cut into 1 cm-thick slices, sprinkle with a little more fleur de sel if you like, and serve with your choice of sides.