A quick and caramelized porky appetizer is the perfect prelude to holiday dinners.
Recipe for Skilled Ibérico Jowl Secreto Steak Bites
Ingredients
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1 pack of Campo Grande Ibérico Jowl Secreto
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4 Tablespoons sugar
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Salt, to taste
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freshly Ground black pepper, to taste
Preparation
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Season the Jowl Secreto with salt and pepper.
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Heat a large skillet over high heat and place the meat. No reason to add any additional grease here, the natural fat from the meat is all you need.
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Cook for 3-4 minutes on each side. This cut needs to be cooked a bit longer than other Ibérico cuts because it has a high level of intramuscular fat that needs more time to melt. It is one of our most marbled cuts.
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Sprinkle the top of the Jowl with sugar while in the pan and use a kitchen torch to caramelize, never leaving the torch in the same place for too long. The sugar should bubble and melt over the meat. This process will happen quickly, so be careful not to burn the sugar. remove the meat
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let it rest for 5 minutes and cut the Jowl Secreto into bite size pieces.
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Serve the Jowl Secreto bites in individual one-bite on a tray with toothpicks. ¡Buen provecho!
