Secreto from the Upper Palatinate pork
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2 persons
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid, stainless steel bowl
Ingredients
• 1 Secreto from Upper Palatinate pork
• 300 g small potatoes, pre-cooked
• ½ red, yellow and green pepper each
• 1 red onion
• 1 courgette
• 4 tablespoons olive oil
• 3 tbsp sea salt and herb mixture
• crushed sea salt flakes
• Pepper
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preparation
➊ Take the Secreto out of the fridge 2 hours before grilling and place it in a bowl.
➋ Halve or quarter the potatoes depending on their size. Wash the peppers, remove the seeds and cut into large diamond shapes. Wash the zucchini and cut into bite-sized pieces, quarter the onion. Mix all ingredients with olive oil and the sea salt and herb mixture.
➌ Prepare a grill with a lid for direct and indirect grilling. Place the vegetables in a stainless steel or aluminum tray and grill indirectly at medium heat (150-160 °C) for about 15-20 minutes until the vegetables are nice and soft.
➍ Sprinkle the Secreto with the salt flakes and massage them in gently, then grill over direct, high heat with the lid closed for about 2-3 minutes on each side. Then let the Secreto cook over indirect, low heat (60-80°C) until the desired degree of doneness is reached. Max Lotter recommends a core temperature of between 55 and 60 °C.
➎ Then cut the Secreto against the grain (!) into thin slices and sprinkle with pepper. Serve with the grilled vegetables.
Recipe by Max Lotter
Max Lotter is a member of the Lotter butcher family in Sulzbach-Rosenberg in Upper Palatinate and is very interested in the various cuts that are suitable for grilling. His brother, master butcher Johannes, makes the Secreto from the Upper Palatinate pig, which was raised in a species-appropriate manner and mostly on straw on family farms in Upper Palatinate. www.oberpfalz-beef.de
Recipe from FIRE&FOOD issue 04/2015
