For
4
pers.
Iberian Pork Secreto Kamado Fried Rice
The excellence of Iberian Secreto, enhanced by light cherry wood smoking before being wok-seared. A textured marriage between high-heat crispy fried rice and the melting gelatinous texture of this exceptional pork cut.
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Set up your Kamado for indirect cooking at 110°C (230°F) with a few chunks of cherry wood. Lightly salt the Iberian secreto. Place the meat on the grate and let it smoke gently for 25 minutes. The goal is not full cooking, but aromatic infusion and the beginning of intramuscular fat rendering.
2
Step 2
While smoking, prepare your vegetables: finely mince the garlic, grate the ginger, slice the shiitake mushrooms, and chop the scallions, separating the whites from the greens. Whisk the eggs with a pinch of salt.
Just before serving
1
Step 1
Remove the secreto from the Kamado. Increase the Kamado temperature by opening the vents to achieve intense direct heat (or use your stovetop with a stainless steel wok). Cut the pork into thin 1cm strips. The meat should still be pink in the center.
2
Step 2
Heat the wok until it lightly smokes. Pour in a tablespoon of neutral oil, then sear the secreto strips for 2 minutes to trigger the Maillard reaction and crisp the fat. Remove the meat and set aside.
3
Step 3
In the same fatty wok, toss in the scallion whites, garlic, ginger, and shiitake. Sauté for 2 minutes. Add the cold rice, breaking it up by hand. Increase heat to maximum and sauté vigorously for 4 minutes until the rice starts to 'jump' in the pan, a sign of perfect residual moisture evaporation.
4
Step 4
Push the rice to the sides, pour the eggs into the center. Let them set for a few seconds before incorporating them into the rice. Add the soy sauce, sesame oil, and return the meat to the wok. Mix one last time to harmonize flavors and temperatures.
Step 5
Serve immediately in deep bowls. Generously garnish with the scallion greens to provide freshness and crunch. Add a few black sesame seeds for visual contrast.
Nutritional Values
per pers.720
Kcal
38g
Prot.
62g
Carbs
34g
Fat
Chef's Tip
For perfect fried rice, you must use rice cooked the day before and kept in the fridge. The cold allows the starch to retrograde, making the grains firm and preventing them from clumping into a mush during the Maillard reaction in the wok.
Wine Pairing
The richness of the Iberian black pork and the smoky notes from the Kamado pair beautifully with a characterful yet digestible red wine. A Mencía from the Bierzo region in Spain or a Northern Rhône Syrah (Saint-Joseph) will highlight the meat's noble fat.
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