Spanish Pork ‘Secreto’ Simmered in a Rich, Smoky Paprika-Infused Sauce
When it comes to comfort food, you really can’t go past this recipe! Spanish pork ‘secreto’ simmered in a rich, smoky paprika-infused sauce is the ultimate recipe for enjoying with plenty of fresh bread or some mashed potato.
This recipe harnesses a bunch of typical Spanish ingredients and the result is a wonderful, rich, and hearty stew that comes together in under an hour and only requires around 10 minutes of prep work. The quantities in this recipe make 4 large main meal servings, or can easily be stretched out to serve 6 alongside some fresh bread, mash, or rice.
This post may contain affiliate links.
Serving:
Main for 4
Ready in:
Under 1 hour
Skill level:
Easy
Serve with:
Fresh bread, mash, or rice
Watch step-by-step recipe video
If you’re looking for this recipe’s video and many other great recipe ideas, why not check out our Spanish Radish YouTube Channel? We’ve got everything from quick and easy tapas recipes to delicious main meals, to incredible Spanish dessert options too.
How to Make Spanish Pork ‘Secreto’ in Paprika Sauce
Ingredients
- 1 pork loin fillet (around 21 oz./600 grams)*
- 1 tablespoon Extra virgin olive oil
- 1 large onion, diced fine
- 3 medium carrots, roughly chopped
- 4 large ripe tomatoes, grated and skin removed (or 14 oz./400g tinned diced tomatoes)
- 6 garlic cloves, minced
- 1 tablespoon Spanish smoked paprika (we used Spanish La Vera smoked paprika)
- ½ teaspoon white pepper
- ½ teaspoon garlic powder (optional)
- 7 oz/200g red Piquillo Peppers, drained and sliced
- 3.5 oz./100g pitted olives (black or green, up to you)
- 1 tablespoon capers, drained
- 7 fl oz./200ml vegetable stock (homemade or store-bought)
- 1 bay leaf (if making stock)
- 6 black peppercorns (if making stock)
- 1 large sprig of fresh rosemary (optional)
- Salt and pepper (to taste)
Equipment needed
- 1 large 12 inch/30 cm skillet
- 1 medium-sized pot (for cooking the veggie stock)
- Collander/strainer and ladle
- Sharp kitchen knife and cutting board
Method
- Season the pork fillet/loin with some salt and pepper and set aside.
- Prepare your veggie stock by bringing 2 cups of water to boil in a pan. Prepare and dice your veggies and add any veg ends (carrot peels, garlic, and onion skins) to the pot. Lower heat to medium.
- Add around ½ teaspoon of salt, 6 black peppercorns, and a bay leaf, and allow the stock to simmer for around 15 minutes (you can continue making the rest of the recipe while it simmers).
- Over high heat, add a splash of olive oil to your skillet and fry the pork pieces for about 5 minutes or until they become golden on both sides (turn once or twice). Just before removing them from the pan, add a pinch of smoked paprika to the steaks.
- Remove the steaks from the pan and set aside for use later.
- In the same pan, add the onion and cook for 2-3 minutes. Then, add the carrots and red pepper to the pan and cook for 5 minutes.
- Stir in the garlic, white pepper, garlic powder, and the remaining paprika and mix well. Cook for 2 minutes or until everything is fragrant.
- Add the veggie stock, the grated tomato (or tinned tomato), and the sprig of rosemary. Reduce heat and simmer for 5 minutes, stirring occasionally.
- Add the capers and olives and mix well. Return the pork to the pan and continue to gently simmer for 20 minutes.
- Serve over a bed of mashed potato, some steamed rice, or some fresh bread. There will be plenty of sauce to encourage a good mop-up.
Cooking tips:
-
- * We used the ‘Secreto’ cut of pork (read more about this cut of pork in the body of the article). We know this can be difficult to source outside of Spain. If you can’t find the secreto cut, ask your local butcher for a loin cut or lean fillet of pork with a little fat around it.
- You can use a combination of green and black olives for a bit of color. Make sure you use pitted olives (seed removed).
Why You’ll Love This Recipe:
- Delicious paprika-infused tender pork pieces with a rich smoky flavor
- Ready in under 1 hour with just 10 mins of prep work
- Served with bread or over some mashed potato, this recipe is the ultimate comfort food!
- Pretty much a one-pot recipe (if using pre-made veggie stock)
What Cut of Pork is the ‘Secreto’?
We used the loin cut of pork (called ‘cerdo secreto’ in Spain) which is located at the back part of the loin around the armpit section. It is called ‘secreto’ in Spanish as it is found ‘deep’ within the flesh between the shoulder blade and pork belly.
In Spain, it is common to find this cut of pork and it is relatively cheap. The more premium ‘Secreto Ibérico de Bellota’ is also a regular on dining tables throughout Spain, and is the same cut of pork from Spain’s acorn-fattened pigs.
The ‘secreto’ is a tender and lean strip of pork with a layer of fat surrounding it, making it ideal for slow cooking or simmering down in stews. Oven-roasted Secreto is also delicious and as it is usually only around 2 inches thick (5cm), doesn’t take too long to roast.
Paprika in Spanish Cuisine
There are 3 main types of paprika used in Spanish cuisine.
- Hot paprika (Pimentón Picante)
- Smoked paprika (Pimentón Ahumado)
- Sweet paprika (Pimentón Dulce)
Read more about the different types of Spanish paprika in this complete guide: Guide to Hot Paprika, Smoked Paprika and Sweet Paprika
De la Vera Smoked Paprika
I use Spanish La Vera smoked paprika for this recipe; as the name suggests, this type of paprika has a distinctive smoky flavor. This rich smoky flavor occurs due to a traditional process of drying the peppers with smoke, and La Vera Paprika has been savored for centuries.
You’ll find La Vera smoked paprika used in many traditional Spanish recipes, from tasty paprika-infused pork bites to rich stews, and oven-baked dishes.
Here are just a few Classic Spanish recipes that use sweet or smoked paprika as a flavor enhancer:
Nutrition Facts
Cerdo Secreto is a relatively lean cut of pork that is surrounded by a layer of fat. This fat, while not unhealthy for consumption, should be consumed in moderation. Some may prefer to cut the thicker sections of fat from the meat before cooking it for a leaner, healthier pork fillet.
Here are the nutrition facts for 3.5 oz./100g of Secreto de Cerdo Ibérico:
- 225 kcal
- 14.5g Fat
- 0.0g Carbs
- 22.1g Protein
Is Pork Secreto bad for cholesterol?
Fatty cuts of pork such as pork belly, and the Secreto de Cerdo cut we used for this recipe are not considered low-cholesterol meats. The cholesterol level of 122mg for an 8.8 oz/250g serving of this recipe is 44% of your recommended daily value (DV), which is quite high.
If you’re looking for a lower-cholesterol pork cut, one example is pork tenderloin. It is relatively lean and trimming surrounding fat before cooking will help reduce its impact on cholesterol.
Serving Suggestions
This dish oozes wintery goodness and the sauce begs a good mop-up. I suggest serving this dish with lots of fresh crusty bread or baguette, or some creamy mashed potato, or rice.
If you crave a healthy option, serve this dish alongside some steamed greens, veg, or a side salad.
Nutrition Facts – Spanish-Style Pork
|
Serving size: 250g |
|
|
Servings: 4 |
|
|
Amount per serving |
|
|
Calories |
381 |
|
% Daily Value* |
|
|
Total Fat 12.4g |
16% |
|
Saturated Fat 2.9g |
15% |
|
Cholesterol 122mg |
41% |
|
Sodium 683mg |
30% |
|
Total Carbohydrate 21.1g |
8% |
|
Dietary Fiber 5.8g |
21% |
|
Total Sugars 9.6g |
|
|
Protein 46.1g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 94mg |
7% |
|
Iron 4mg |
23% |
|
Potassium 1221mg |
26% |
|
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
|
Spanish Pork ‘Secreto’ Simmered in a Rich, Smoky Paprika-Infused Sauce
Equipment
- 1 large 12 inch/30 cm skillet
- 1 medium-sized pot (for cooking the veggie stock)
- Collander/strainer and ladle
- Sharp kitchen knife and Cutting board
Ingredients
- 1 pork loin fillet around 21 oz./600 grams*
- 1 tablespoon Extra virgin olive oil
- 1 large onion diced fine
- 3 medium carrots roughly chopped
- 4 large ripe tomatoes grated and skin removed (or 14 oz./400g tinned diced tomatoes)
- 6 garlic cloves minced
- 1 tablespoon Spanish smoked paprika we used Spanish La Vera smoked paprika
- ½ teaspoon white pepper
- ½ teaspoon garlic powder optional
- 7 oz/200g red Piquillo Peppers drained and sliced
- 3.5 oz./100g pitted olives black or green, up to you
- 1 tablespoon capers drained
- 7 fl oz./200ml vegetable stock homemade or store-bought
- 1 bay leaf if making stock
- 6 black peppercorns if making stock
- 1 large sprig of fresh rosemary optional
- Salt and pepper to taste
Instructions
- Season the pork fillet/loin with some salt and pepper and set aside.1 pork loin fillet, Salt and pepper
- Prepare your veggie stock by bringing 2 cups of water to boil in a pan. Prepare and dice your veggies and add any veg ends (carrot peels, garlic, and onion skins) to the pot. Lower heat to medium.7 fl oz./200ml vegetable stock
- Add around ½ teaspoon of salt, 6 black peppercorns, and a bay leaf, and allow the stock to simmer for around 15 minutes (you can continue making the rest of the recipe while it simmers).1 bay leaf, 6 black peppercorns
- Over high heat, add a splash of olive oil to your skillet and fry the pork pieces for about 5 minutes or until they become golden on both sides (turn once or twice). Just before removing them from the pan, add a pinch of smoked paprika to the steaks.1 tablespoon Spanish smoked paprika
- Remove the steaks from the pan and set aside for use later.
- In the same pan, add the onion and cook for 2-3 minutes. Then, add the carrots and red pepper to the pan and cook for 5 minutes.1 tablespoon Extra virgin olive oil, 1 large onion, 3 medium carrots, 7 oz/200g red Piquillo Peppers
- Stir in the garlic, white pepper, garlic powder, and the remaining paprika and mix well. Cook for 2 minutes or until everything is fragrant.6 garlic cloves, ½ teaspoon white pepper, ½ teaspoon garlic powder
- Add the veggie stock, the grated tomato (or tinned tomato), and the sprig of rosemary. Reduce heat and simmer for 5 minutes, stirring occasionally.4 large ripe tomatoes, 1 large sprig of fresh rosemary
- Add the capers and olives and mix well. Return the pork to the pan and continue to gently simmer for 20 minutes.3.5 oz./100g pitted olives, 1 tablespoon capers
- Serve over a bed of mashed potato, some steamed rice, or some fresh bread. There will be plenty of sauce to encourage a good mop-up.
0 Comments