‘Secreto Ibérico’ pork with creamy mash and red berry sauce

A modern dish with Mediterranean roots. Bringing together the taste of experience with the boldness of modern cooking.

‘Secreto Ibérico’ pork with creamy mash and red berry sauce

The “‘Secreto Ibérico’ pork with creamy mash and red berry sauce” is a dish that was added in 2019 to introduce products or dishes using new market trends. It’s a dish that’s had a very positive reception among our diners.



  • 750 g of ‘Secreto’ or pork fillet (clean)
  • Mashed potato 
  • Red berry sauce
  • Olive oil
  • Salt and black pepper


Ingredients for the mashed potato:

  • 250 g floury potatoes
  • 25 g butter
  • 50 ml whole milk
  • 50 ml liquid cream
  • Salt
  • Black or white pepper or nutmeg to taste





Clean the unpeeled potatoes well.


The potatoes will be cooked with the skin on so that they absorb the least water possible and conserve the maximum amount of starch. To cook the potatoes with the skin on, place them in cold water so that they are covered and add salt. Let them boil until soft. According to their size, this could take 25 to 45 minutes. To check they’re ready, prick them with a toothpick or a knife.


Place the milk and cream on the heat, and when it starts to boil, set it aside while it’s still hot.


Drain the potatoes and peel them while they’re hot. Next, if you have a food mill, push the potatoes through it on the finest setting. If you don’t have one, use a mixer to do the same thing.


Incorporate the butter in small pieces and season. The heat of the potatoes will help melt the butter. Keep mixing well until the mixture is well blended.


Add the hot milk and cream to the potatoes, mixing continuously so that the starch from the potato absorbs the milk and cream little by little. You will see the potato mixture expand and become more and more creamy in texture.


Cook for a few minutes on a low heat while stirring. Season to taste and set aside for serving while it’s still hot.



Ingredients for the red berry sauce:

  • 200 g sugar
  • 300 g red berries (frozen or fresh)
  • 50 ml orange juice
  • 50 ml Sherry vinegar






You’ll be making a caramel with a touch of vinegar. First, place a pan with the sugar and a little water on a low heat. When you see it turning golden, incorporate the vinegar little by little.


Allow the vinegar to evaporate and, when it has reduced by around half, add the orange juice and allow it to evaporate. Finally, when it becomes denser, add the red berries.



Method and finishing touches for the dish:


Sear the seasoned pieces of pork in a frying pan or griddle on a high heat and then set aside.


When it has cooled down slightly, cut into strips that are roughly 1 cm thick.


When it’s time to serve, fry the pork strips to taste in a frying pan or griddle on a high heat.


Plate up a dollop of mash*, pork strips and red fruit sauce.


*The mash can be substituted with mashed potato flakes. You can make it creamier by adding butter, cream and milk.