We all love sunny weather, quality time with friends and good vibes, because all this undoubtedly means BBQ-time! These days we are spoilt when it comes to the choice of our barbecue preparations. Meat, fish, poultry, vegetables and even dairy products, anything is possible! In this recipe we go for a delicious pork recipe: Duroc secreto, simple and irresistibly delicious!
600 g Duroc secreto
800 g baby potatoes
4 clusters of cherry tomatoes
Pepper and salt
A few cloves of garlic
Oregano and thyme
FOR THE CHIMICHURRI SAUCE:
1 handful of parsley
2 tablespoons red wine vinegar
150 ml olive oil
3 cloves of garlic
Fleur de sel
1 teaspoon oregano
1 green chilli
A pig is made up of so many good things: pork belly, ribs, pork cheeks and so on. In short: it's a delicious animal! But have you heard of Secreto? Literally translated from Spanish this means 'secret' and indeed, this is probably a piece of pork that is still quite unknown to many. Secreto, also known as Duroc secreto, is a lean piece of meat that lies between the shoulder and the neck of the pig. Deliciously full of flavour!
To prepare the Duroc secreto with chimichurri sauce, potatoes and tomatoes, we use a Barbecook gas barbecue, more specifically a Spring gas barbecue. Bring the barbecue up to a temperature of about 180 °C.
Take the Duroc secreto out of the fridge half an hour beforehand and let it come to room temperature indoors. If you don’t do this and immediately put the meat on the barbecue, it will startle and you risk a tough result. Pat the meat dry and brush with olive oil.
Cut the potatoes into four. Put them in a Barbecook reusable grill pan (stainless steel or enamel) with a good dash of olive oil, 2 coarsely crushed cloves of garlic and some herbs. Put the dish on the barbecue. Bake the potatoes for about 30 minutes or until they are cooked.
Put the cherry tomatoes in a grill pan with olive oil, oregano, pepper and salt. The tomatoes need about 5 minutes on a hot barbecue until done.
For the chimichurri sauce, finely blend the garlic, chilli, salt, oregano and parsley. Add the red wine vinegar and olive oil.
Grill the meat about 2 to 3 minutes on each side. It’s best to eat this piece of pork à point. Season with pepper and salt. Quadrice it. Grill it for 1 minute, turn it a quarter turn and grill another 1 to 2 minutes. Turn over and do the same. Season with salt and pepper.
Cut the meat. Serve with cherry tomatoes, baby potatoes and the chimichurri sauce. Bon appetit!
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