- 2 pork secreto (pork breast or brisket)
- 1 yellow bell pepper
- 1 bunch asparagus
- 1 bunch ramps
- sea salt (As needed)
- 1 cup Romesco sauce
- 1/4 cup Marcona almonds (Spanish, blanched or other almonds)
- 1/4 cup hazelnuts
- 12 cloves garlic (unpeeled)
- 6 plum tomatoes (ripe, large, cored, halved and seeded)
- 1 cup extra-virgin olive oil
- sea salt (As needed)
- 1 ancho chile pepper
- 20 hot water
- 1 can piquillo peppers (Spanish, imported or 1 jar, 8 ounces roasted red peppers)
- 1/4 teaspoon cayenne
- 1 tablespoon aged sherry vinegar (or red wine vinegar or to taste)
- 1 tablespoon red wine (preferably Spanish, such as Priorato or Rioja, or to taste)
- 1. Preheat the oven to 400 degrees and line sheet tray with foil.
- 2. In a single layer, evenly spread almonds and hazelnuts. Roast until toasted approximately 8 minutes, stir as needed.
- 3. On a clean kitchen towel, rub the skins off the hazelnuts. Place almonds and hazelnuts and add to the food processor; set aside to cool.
- 4. On sheet parchment lined sheet tray, evenly place garlic cloves and tomatoes and drizzle with about 1 tablespoon oil and sprinkle the tomatoes with salt
- 5. Toss to coat and arrange the tomatoes cut sides up. Bake 15 minutes, reduce the heat to 350 degrees, and bake until the garlic is soft and golden brown but not burned, approximately 20 minutes. Remove the garlic from the pan and set aside. Continue cooking the tomatoes until roasted, about 40 minutes. Let cool.
- 6. Drain ancho chile, cut in half lengthwise, and remove seeds
- 7. Scrape flesh from the skin, chop coarsely and add it to the nuts in the food processor
- 8. Squeeze the garlic pulp from the skins into the food processor
- 9. Remove the skins from the tomatoes, coarsely chop the flesh, and place in the food processor
- 10. Add the piquillo peppers. Pulse several times to mix until a paste
- 11. With processor running, pour in about 1 cup oil in a thin stream until the texture resembles yogurt
- 12. Season with salt, vinegar and wine.
- 1. Brush Secreto (pork breast or brisket) with basil, oregano, thyme and infused olive oil, season as needed
- 2. Grill to Medium rare
- 3. Grill peppers, asparagus, and ramps until tender. Season with Sea Salt
- 4. Serve Secreto whole or sliced to show doneness
- 5. Serve with vegetables and Sauce Romesco