Roast Tail and Trotters Secreto with wild Arugula, New Haven Peaches, Mustard vinaigrette
A simple, refreshing Summertime combination of succulent roast pork, tree ripened peaches and tangy Dijon mustard. This dish got it’s foundation while spit roasting Tail and Trotters hazelnut finished pork over an almond wood fire during the intense summer heat in Southern California. I was looking for something meaty to eat for lunch but served cold in a lighter more salad like fashion. It reminds me of something my mother would have prepared for us as children.
What is the secret about secreto?
Ask ten butchers and you will get ten different answers, maybe eleven. If you search the internet you will be confounded with even more with answers varying from Wikipedia’s straightforward “It is the pork equivalent of the skirt steak” to James Peisker’s answer in a fantastic Chicago Tribune article entitled ‘The Secret of Secreto’ in which he was quoted as saying “Completely different parts. A guy from Argentina told us it was the culotte off of pork chops — the cap. So if you have your pork chop section? Imagine it as a rib-eye and (waving his hands) you have a rib-eye cap. You have the same muscle in the pigs,” Peisker said, disillusioning me a little more with each word. “Chris went to Curate (in Asheville, N.C.) and they were serving ‘secreto’ and it was the inner skirt steak. And then (noted Detroit chef and ‘Charcuterie’ co-author) Brian Polcyn in a demonstration said that it was the top blade steak, which we call the paleron.” Tails and Trotters lists it as pork brisket and since I bought it from them I will stick to that.
- 1 tablespoons red wine vinegar
- ¼ cup stone ground mustard
- sea salt and black pepper
- 1 cup olive oil, NOT extra virgin
- 16 ounces secreto pork
- 1 tablespoon Jacobson sea salt flakes
- 1 tablespoon piment d’ville
- 1 tablespoon herbs de Provence
- 16 ounces roast secreto pork, chilled
- 2 New Haven peaches
- 2 ounces baby wild arugula
- 2 ounces shaved Parmesan
- Whisk together the red wine vinegar, stone ground mustard, sea salt and black pepper.
- Slowly whisk in the olive oil. If the dressing is too thick whisk in a bit of hot water to thin.
- Taste and adjust seasonings.
- Season secreto with sea salt flakes, piment d’ville and herbes de Provence.
- Sear in a hot pan and finish in a 350 degree oven for one hour. If you remember, flip it over half way in the cooking process.
- Chill roast pork.
- Thinly slice chilled pork.
- Arrange pork on a chilled plate, top with baby arugula, slice peaches and shaved Parmesan.
- Drizzle with mustard vinaigrette and serve.