- 2 pieces of pork secreto (approximately 200 grams each)
- Salt, pepper, cumin, and garlic powder, to taste.
- 2 tablespoons of oil
- 3 cloves of garlic
- 1 medium salad tomato
- 250 grams of pumpkin
- 1 onion
- 3 cloves of garlic
- 2 tablespoons of oil.
For the garnish
Season the pieces of pork Secreto with salt and pepper, and add cumin and garlic powder to taste. Set them aside in the refrigerator for an hour.
Start preparing the roasted pumpkin. For that, we recommend you to see our recipe on CiberCuba Cocina, you just need to click here. When you put it in the oven, start cooking the Secreto.
In a pot, heat the oil over medium heat. Add the pieces of Secreto and the whole garlic cloves. Also, add the tomato to contribute juice and a touch of acidity to the dish.
Brown the meat on both sides, cover it leaving a space for the steam to escape and reduce the heat.
When the roasted pumpkins are ready, cut them into cubes and divide them into equal portions for each diner. Place them in the center of the plate, spread out so that you can then layer the Pork Secreto on top.
Check the doneness of the meat. It takes approximately 35 minutes to reach the ideal point, but this will depend on each case. When it is to your liking, remove it from the pot and place it on a cutting board. Make crosswise cuts, ensuring they align with the grain of the meat. Avoid letting the pieces become disordered so that the plating remains elegant.
Place the piece of Secreto de cerdo over the bed of roasted pumpkins. Add a touch of color to finish the plating.
In my case, I added the resulting sauce that was left in the pot because it has a lot of flavor. But if you prefer, the fat from the meat alone is enough. It's not necessary to add anything else.
I hope you enjoy it. Bon appétit!!