INGREDIENTS

1 Iberico Pork Secreto
1 tsp Kosher Salt
High Heat Oil
Quick Pickled Shallot
2 Shallots
½ cup Water
1 cup White Wine Vinegar
1 tbsp Salt
1 tsp Granulated Sugar
Pickled Mustard Seeds
1 cup White Wine Vinegar
1 tbsp Salt
2 tsp Granulated Sugar
½ cup Water
1/3 cup Mustard Seeds
Roasted Cauliflower
1 head of Cauliflower
1-2 tbsp Oil
1 tsp Salt
½ tsp Paprika
¼ cup Oil (or leftover rendered Iberico Pork Fat!)
½ tsp Lemon Juice
Mustard White Wine Sauce
1 cup Dry White Wine
2 tbsp Dijon and/or Stone Ground Mustard
1 ½ cup Chicken Stock
2 tsp Unsalted Butter, cubed
Optional: Flat Leaf Parsley for Garnish
Plus: Starch Side of Choice (Crusty Bread, Roasted Potatoes, etc)

DIRECTIONS
Make the Quick Pickles:
1
Peel & thinly slice the shallots.
2
Stir together all the pickled shallot ingredients (not including the shallot slices) in a small bowl. Stir to dissolve the salt and the sugar, then add in the shallots.
3
Do the same with the mustard seed ingredients, except the mustard seeds, in a separate pot.
4
The mustard pickling liquid to a simmer, stirring to dissolve the salt & sugar.
5
Add the mustard seeds to their pickling liquid. Continue to simmer gently for five minutes. Turn off the heat and let them sit for ten minutes.
Test a mustard seed – if it isn’t tender, repeat the simmering & sitting process.

Roast the Cauliflower:
1
Preheat your oven to 425°F.
2
Cut the cauliflower into florets.
3
Toss the cauliflower florets with the 1-2 tbsp of oil, salt, and paprika. Spread them out on a baking sheet.
4
Roast the cauliflower for 30 minutes, using tongs to turn all the florets half way through.
5
While the cauliflower is roasting, whisk together the ¼ cup oil (or melted pork fat) with the lemon juice in order to create a dressing.
“I ROLL THE LEMON ON THE COUNTER OR CUTTING BOARD UNDER MY PALMS, PRESSING DOWN, BEFORE CUTTING IT OPEN. THAT WAY THE JUICE RELEASES MORE EASILY.”
– LIV
6
When the cauliflower has finished roasting, remove it from the oven & immediately toss the florets in the dressing.
Sear the Secreto:
1
Dry off the secreto & season it on both sides with salt.
2
Get an oiled frying pan or cast iron skillet very hot over medium-high heat.
3
Gently lay in the secreto and let it sear for 4-5 minutes (to develop a browned crust) before flipping.
Drain off any excess fat that collects in the pan.

4
After flipping, continue to cook to preferred doneness (we recommend an internal temperature of 135°F for Medium Rare*).
“I SEAR IBERICO PLUMAS & SECRETOS TO A TEMPERATURE OF 135-140°F, SO THEY’LL COAST TO 140-145°F AS THEY REST (MEDIUM/MEDIUM RARE). I THINK PORK TASTES BETTER THAT WAY, ESPECIALLY THIS PORK. YOU DON’T NEED TO COOK PORK TO WELL DONE ANYMORE*… UNLESS YOU LIKE IT THAT WAY.”
– LIV
5
Remove the secreto from the pan to a clean plate to rest, loosely covered with foil, while you make the pan sauce.

Make the Mustard Wine Pan Sauce:

1.Drain the rendered pork fat out of the pan, reserving 2 tablespoons.

2.Return the pork fat to the pan. Stir in the white wine, scraping any browned bits off the bottom of the pan. Bring the wine to a simmer & cook until the liquid has reduced by half.

3.Stir in the mustard and chicken stock. Continue to simmer until the sauce has thickened enough to coat the back of a spoon.

4.Turn off the heat & slowly whisk in the butter, one cube at a time.

5.Keep the sauce warm until you’re ready to serve.