Try your hands on the crowd-pleaser of Porta – Ibeico Pork Secreto. Grab the key ingredients such as the pommery mustard and the gorgeous slice of Iberico pork secreto at our retail.

800g Iberian pork secreto
4 tbsp Honey pommery mustard
100g Cherry tomato on vine
150ml Veal jus
500g Idaho potato
150m whipping cream
2tbsp unsalted butter
Salt and white pepper to taste



  1. Season the pork with salt and pepper then placed in a vacuum food grade bag.
  2. Turn sous vide machine to 60°C and slow cook for 4 hours.
  3. Place potatoes in a pot covered with cold water, add a pinch of salt bring to boil and keep it to simmer. Make sure it is fully cooked by using a fork to test on its softness.
  4. Drain the potatoes and place in a food mill, place in a pot and add the cream and butter and season well, and set aside.
  5. Remove the pork from the vacuum bag and tap dry with cloth and pan fry on a pan with vegetable oil till brown colour on both side and remove brush with the honey pommery mustard.
  6. Get a spoonful of mash and place on the centre of the plate, slice the pork and place on the mash.
  7. Place the cherry tomatoes and drizzle with the veal jus and serve.