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Bacalao a la Vizcaina

 
This elegant second course by Angel León features a prized 600g cut of Iberian pork secreto as its centerpiece. The dish combines classic Mediterranean flavors with refined presentation, using fresh herbs and citrus notes to enhance the natural richness of the pork. Each element is carefully chosen to create a harmonious balance between the meat's robust character and the bright, aromatic accompaniments. Ingredients list: - Iberian pork secreto (600g) - a prized cut of pork - Olive oil (2 tbsp) - extra virgin, for searing the pork - Fresh rosemary (1 sprig) - for aromatic flavor - Garlic cloves (2) - lightly crushed - Sea salt - to season the pork - Freshly ground black pepper - to taste - Fresh thyme - to sprinkle on the pork - Lemon zest - for brightness on the pork - Microgreens - to add elegance and color to the dish Instructions: 1. Season the pork secreto generously with sea salt and freshly ground black pepper. 2. Heat the olive oil in a heavy-bottomed pan until very hot. 3. Add the crushed garlic cloves and rosemary sprig to infuse the oil. 4. Sear the pork secreto until golden brown on both sides. 5. During the last minute of cooking, sprinkle with fresh thyme. 6. Remove from heat and let rest for 5 minutes. 7. Finish with fresh lemon zest. 8. Plate the dish and garnish with microgreens for an elegant presentation. Note: The pork should be cooked to your preferred level of doneness, though traditionally this cut is served medium-rare to medium to maintain its tenderness.
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Bacalao a la Vizcaina
This elegant second course by Angel León features a prized 600g cut of Iberian pork secreto as its centerpiece. The dish combines classic Mediterranean flavors with refined presentation, using fresh herbs and citrus notes to enhance the natural richness of the pork. Each element is carefully chosen to create a harmonious balance between the meat's robust character and the bright, aromatic accompaniments. Ingredients list: - Iberian pork secreto (600g) - a prized cut of pork - Olive oil (2 tbsp) - extra virgin, for searing the pork - Fresh rosemary (1 sprig) - for aromatic flavor - Garlic cloves (2) - lightly crushed - Sea salt - to season the pork - Freshly ground black pepper - to taste - Fresh thyme - to sprinkle on the pork - Lemon zest - for brightness on the pork - Microgreens - to add elegance and color to the dish Instructions: 1. Season the pork secreto generously with sea salt and freshly ground black pepper. 2. Heat the olive oil in a heavy-bottomed pan until very hot. 3. Add the crushed garlic cloves and rosemary sprig to infuse the oil. 4. Sear the pork secreto until golden brown on both sides. 5. During the last minute of cooking, sprinkle with fresh thyme. 6. Remove from heat and let rest for 5 minutes. 7. Finish with fresh lemon zest. 8. Plate the dish and garnish with microgreens for an elegant presentation. Note: The pork should be cooked to your preferred level of doneness, though traditionally this cut is served medium-rare to medium to maintain its tenderness.
Age rating:
TV-G

Available languages: English, Spanish
Festival screening: Cannes Film Festival
Also know as: "A sublime marriage of Spanish heritage and modern elegance" ★★★★☆ - The Culinary Observer
Cast: Angel Leon
Country: Spain
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