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.
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.